This recipe makes a wonderful biscotti for gift giving! It is on the sweet side, but they are so delicious and jam-packed with everything, in one little package. If you like chocolate dipped biscotti, I have found that either a good quality dark chocolate or white chocolate pairs well with this recipe. Simply melt chocolate chips or temper some chocolate and dip half of the baked and cooled cookie in them. Let dry on a cookie sheet.
COOKIE RECIPE HELP
INGREDIENTS
1 1/2 sticks (3/4 cup or 12 tablespoons) unsalted butter, cold
1 1/2 cup sugar
3 large eggs
1 egg white
—–reserve the yolk to make egg wash
1/2 teaspoon salt
4 teaspoons baking powder
4 1/2 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
fine zest from 2 oranges
fine zest from 2 lemons
1/2 cup shredded unsweetened coconut; can use sweetened
1 1/2 cups chopped candied cherries; I like to use half red and half green
1 cup chopped candied fruit (a mixture)
1 1/2 to 2 cups roughly chopped, lightly toasted macadamia nuts
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Coarse sanding sugar or regular granulated sugar for sprinkling
INSTRUCTIONS
1. In a bowl, combine the candied cherries, mixed fruit and macadamia nuts, toss with 1/2 cup of the flour, set aside.
2. In a food processor fitted with a steel blade, or with a knife, finely chop the coconut and citrus zests. Set aside.
3. Position an oven shelf to the middle of the oven. Heat oven to 350 degrees F.
4. In a mixing bowl, cream the butter and sugar until light and fluffy, about 3 or 4 minutes. Add the eggs one at a time, stir in the baking powder, salt and the final 4 cups of flour. With the final addition of flour, add –by hand–the zest/coconut mixture, then the mixed fruits and nuts. This mixture is stiff, and heavily laden with fruit, like a fruit cake. Bring the ball together and divide into 4 equal balls.
5. Roll each ball into a thick rope, about 1 1/2-inches thick. Place onto a lightly greased or parchment covered sheet pan and slightly flatten the rope. Brush with egg wash (make from the extra egg yolk and about 2 tablespoon milk or water; beat together until smooth) and then sprinkle with coarse sugar or granulated sugar.
6. Bake the logs, rotate the sheet pan halfway through the baking, for about 20-25 minutes. You don't want a lot of color, but the bottoms will take on more color than the tops. The logs should be firm to the touch, with cracks that are not wet looking. If you are using a greased sheet pan, run a spatula under the logs to release them, or they may glue themselves to the pan before you can do the second cut.
7. Allow to cool for about 1 hour, lower the oven temperature to 225 degrees F, before removing carefully from the sheet pan and slicing. Use a very sharp knife. I like to use a meat slicer more than a bread knife. Cut on an angle, with fast, clean strokes to cut through the fruit and nuts. I cut 1/2 inch slices, they might crumble, so gently lay them on the knife blade and transfer to the sheet pan, cut side up. Bake a second time until dry. This can take 15 minutes or half an hour. After 10 minutes, I like to turn the biscotti over to dry on the other side. Do not allow them to color, if they do, your oven is too hot. I like them dry, but not so they are a rock.
STORAGE
Store in the freezer for long term, or an airtight container for about 3 weeks.
