We've taken the best of everything that fruitcake has to offer and captured it in our favourite biscotti. This modern and festive treat is delicious with a cup of coffee or tea after dinner.?
- Portion size 36 servings
- Credits : Canadian Living: Holiday 2012
MethodIn large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla and almond extract. Whisk together flour, baking powder, cinnamon, salt, nutmeg, allspice and cloves; add to butter mixture in 2 additions, stirring just until combined. Fold in citrus peel, pineapple, and red and green cherries.
Divide dough in half. On lightly floured surface, shape each into 12-inch (30 cm) long rectangle. Place, 2 inches (5 cm) apart, on parchment paper–lined baking sheet; press to flatten slightly.
Bake in 325 F (160 C) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes.
Transfer logs to cutting board. Using chef's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on baking sheet. Bake in 300?F (150 C) oven until almost dry, about 35 minutes. Transfer to rack; let cool completely.
Glaze: Whisk icing sugar with brandy; drizzle over tops of biscotti.
Nutritional facts Per cookie: about
- Fibre trace
- Sodium 59 mg
- Sugars 17 g
- Protein 1 g
- Calories 126.0
- Total fat 3 g
- Potassium 45 mg
- Cholesterol 17 mg
- Saturated fat 2 g
- Total carbohydrate 24 g
- Iron 4.0
- Folate 9.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 3.0