This post may contain affiliate links. Read my disclosure policy. These jeweled biscotti are a wonderful treat. You will love that they aren’t overly sweet; a low-guilt cookie! This recipe makes enough to share with friends, family and neighbors; making it the perfect Holiday cookie! One of the gals in church, Tanya of Chaff & Grain Blog, shared this recipe with me. She is well known on this blog for her Russian tea cakes, Parsley Rice (don’t judge my terrible pictures – it’s actually very tasty!), and Raspberry Pretzel jello – and these all happen to be major reader favorites by the way! Tanya, thank you so much for sharing this recipe with me. My entire family enjoyed them and my parents were particularly smitten ?.
Ingredients for the Best Biscotti:
1 cup shelled almonds 1 cup shelled pistachios 1/3 cup candied pineapple, diced 1/3 cup dried apricots, diced 1/3 cup candied cherries (I used dried craisins) 1/3 cup dried papaya 1 stick (8 Tbsp) unsalted butter, softened 1 cup granulated sugar 2 tsp vanilla extract 3 large eggs, room temp 3 1/4 cups all purpose flour *measured correctly 2 1/4 tsp baking powder 1/4 tsp salt
How to Make Biscotti:
Preheat Oven to 350˚F.
Place almonds and pistachios on an un-greased baking sheet and bake at 350˚F for 8-10 min. Remove from oven to cool to room temp then coarsely chop and transfer to a medium bowl.
Chop your dried/candied fruit into pieces about the size of raisins. Add dried fruit to the bowl with nuts and stir to combine. This would make one fine trail mix; I tell ya what!
In the bowl of your electric stand mixer with the whisk attachment, beat together: 1 stick butter, 1 cup sugar, and 2 tsp vanilla on high speed (3 min). Add 3 eggs and beat until well combined (1 min).
In a medium bowl, whisk together 3 1/4 cups flour, 2 1/4 tsp baking powder, and 1/4 tsp salt. Add to the butter mixture and mix (with the paddle attachment) until combined. Stir in nuts and fruit with a spatula, mixing until dispersed.
Divide the dough into three equal pieces and shape each piece into a 12″long by 2″ wide by 3/4″ thick. You can make them longer and wider but be sure you stay under 1″ in thickness for even baking. Arrange on a large greased baking sheet, at least 1″ apart. Bake at 350˚F for 25-28 min or until starting to turn golden (they shouldn’t be fully cooked at this point).
Remove from oven and when cool enough to handle, use a serrated knife to carefully slice each log into individual biscotti (mine were about 1″ wide). Add a little more grease to the same baking pan(s), arrange cookies evenly over the top and bake 15-18 min or until golden and firm. Biscotti cookies will harden more as they cool.
