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Almond Biscotti with Dried Fruit and coffee.

Almond Biscotti with Dried Fruit

Almond Biscotti with Dried Fruit are slightly crispy with a soft center, and their long, slender shape is just perfect for dipping into a good cup of coffee or hot tea. These cookies are super easy to make at home, and really special for gift-giving.
Servings: 24 biscotti
Chef Alli
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Prep Time 39 minutes
Cook Time 30 minutes
Total Time 1 hour 9 minutes

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Ingredients
 

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs lightly beaten
  • 2 cups all purpose flour
  • 1/2 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/2 cup shredded toasted coconut
  • 1/2 cup dried tropical fruit bits
  • 1/4 cup candied crystalized ginger chopped very small
  • 1/4 cup sliced almonds

Instructions
 

  • Preheat the oven to 375 degrees F.
  • In a medium mixing bowl, using an electric mixer, beat the butter until it is very light and fluffy, 3-4 minutes.
    1/2 cup unsalted butter
  • Add the sugar and vanilla extract and beat again, then beat in the eggs.
    1 cup granulated sugar, 2 teaspoons vanilla extract, 3 large eggs
  • In a small mixing bowl, combine the flour with the kosher salt and baking powder
    2 cups all purpose flour, 1/2 teaspoon kosher salt, 2 teaspoons baking powder
  • Add the prepared flour mixture to the butter mixture and combine well.
  • Using a large spoon or silicone spoonula, fold in the coconut, tropical fruit bits, ginger, and almonds just until nicely blended.
    1/2 cup shredded toasted coconut , 1/2 cup dried tropical fruit bits, 1/4 cup candied crystalized ginger, 1/4 cup sliced almonds
  • Divide the dough in half, then spoon each half side-by-side onto a large baking sheet that is lined with parchment paper.
  • Spread the dough into two strips that that are each about 3 inches wide by 11 inches long on the cookie sheet, leaving at least a 1-inch between the loaves at the center.
  • Bake the biscotti loaves on the center oven rack for 20 minutes or until nicely golden brown.
  • Let the baked loaves rest for 5 minutes on the baking sheet, then remove to a cooling rack.
  • Once fully cooled, slice the loaves into slices that are each about 1-inch wide.
  • Return the slices to the baking sheet, turning them cut-side-up. Bake the biscotti an additional 10-12 minutes or until nicely toasted and golden brown.
  • Remove the cookies to a cooling rack and cool completely.
  • Store the biscotti in an airtight container for 3-5 days. Biscotti can also be stored in an airtight container in the freezer for up to 6 months.

Notes

  1. If you prefer very soft cookies, don’t bake the biscotti after you slice the biscotti loaf. I like my biscotti just slightly toasted until golden brown for a tiny bit of crispiness. Toasting the biscotti is what will help it be more sturdy for dunking into a hot beverage, fyi.
  2. To toast coconut, spread it out over a baking sheet and place into a 325 degree F. oven. Toast the coconut for 15-20 minutes or until golden brown and very fragrant, stirring half way through the baking time. Cool the coconut completely, then store in an airtight container in the freezer. If preferred, you can also toast coconut in a skillet over medium heat, stirring often. If you aren’t paying close attention, the coconut can easily scorch so I prefer to toast it in the oven.
  3. Slicing the baked biscotti loaves while they are still slightly warm keeps them from crumbling and breaking. Use a sharp serrated knife for a good, clean cut.
  4. If you prefer biscotti that are shorter and smaller in size, make your loaves of dough longer and narrow before baking.

Nutrition

Calories: 148kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 145mgPotassium: 41mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 0.01mgCalcium: 30mgIron: 1mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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