Hermit lovers will get a kick out of this super-crunchy version of the classic holiday cookie. Dried fruit can get rock hard if it sits on the shelf too long (say, more than six months), so use fresh, plump dried fruit for the chewiest texture in these biscotti.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2013
MethodStir together dough, almonds, cranberries, raisins and dates until combined. Divide dough in half.
On lightly floured surface, shape each half into 12-inch (30 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheet; press to flatten slightly. Stir egg white with 1 tsp water; brush generously over tops of logs.
Bake in 325 F (160 C) oven just until light golden and firm to the touch, about 35 minutes. Let cool on pan on rack for 10 minutes.
Transfer logs to cutting board. Using sharp 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. Whisk icing sugar with milk until smooth; spoon into piping bag fitted with small plain tip. Pipe icing into squiggles over each biscotti; let stand until set, about 15 minutes.
Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 57 mg
- Sugars 12 g
- Protein 2 g
- Calories 121.0
- Total fat 4 g
- Cholesterol 17 mg
- Saturated fat 2 g
- Total carbohydrate 20 g
- Iron 4.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 3.0
- Vitamin C 2.0