Candied Fruit Biscotti Recipe - Allrecipes.com
Candied Fruit Biscotti Recipe

Candied Fruit Biscotti

Recipe by  

"A very festive cookie for the holidays."

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Ingredients Edit and Save

Original recipe makes 6 dozen Change Servings

Directions

  1. In a large bowl, cream butter and sugar. Blend in eggs and anise extract. Sift together the flour, baking powder, and salt; stir into the egg mixture. Finally, stir in the candied fruit. Refrigerate dough for 1 hour.
  2. Preheat oven to 325 degrees F (165 degrees C). Divide dough into 4 equal portions. Roll each portion into a log about 12 inches long. Place 2 logs per cookie sheet. Press down slightly and bake in the preheated oven for 25 to 30 minutes.
  3. Remove from the oven and let cool on the pans for about 5 minutes. Slice diagonally into 1/2 inch thick slices. Place the slices cut side down on the baking sheet and return to the oven for another 16 to 18 minutes, or until lightly toasted. Cool on racks and store in airtight containers.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2007

WOW! I never made biscotti before, but everyone I gave this too loved it, and two even made it themselves after. I made it for a church Christmas bakesale and my husband wouldn't let me take more than 1/2. I like the fact that the pieces aren't huge, just about 4-5 inches long when the logs are sliced horizontally. The only changes I made were from earlier reviews, adding about a cup more flour, using almond instead of anise (didn't have anise), and using entire container of fruit (2 cups). Not only for Christmas around here!!

 
Most Helpful Critical Review
Dec 15, 2003

This is the worst biscotti recipe I have ever made. It is way too sweet, and there's no flavor to it.

 

28 Ratings

Jan 07, 2007

I made these for Christmas this year based on the reviews I read. These Biscotti's were very nice. I made them as the recipe called and also with white chocolate along the bottom. I loved them either way. I brought some to work and they were a big hit with my co-workers also. The dried candy was a bit hard and chewy. Not sure why that happened or if anyone else had this problem. Thanks to others who told that the dough would be very sticky. I was prepared for that and therefore was able to work well with it with a little more flour. I used just enough to be easier to handle and tried to handle it as little as possible as not to dry them out. Thank you for this recipe. I will make these again and again!

 
Feb 10, 2004

I HAVE USED THIS RECIPE AS MY STANDARD, HAVE MADE THIS EVERY OTHER WEEK FOR 2 YEARS IT IS GREAT WITH ALL KINDS OF ADDED STUFF - FIGS APPRICOTS WALNUTS, CRANBERRIES, ORANGES YOU NAME IT!

 
Dec 20, 2002

Very yummy! A subtle anise flavor and very festive with the candied fruit! Super easy to make-dough a little sticky though. Had to heavily flour work surface and hands....worth the effort!

 
Dec 22, 2010

There is a special place in Heaven for You Because you shared this Recipe with me.Thanks for a great Cookie. Second Batch I added 2 cups tiny pieces of candied fruit

 
Dec 23, 2004

I love these festive biscotti. Next time I will add a little more candied fruit (maybe about 2 cups).

 
Dec 12, 2003

I am a big fan of biscotti and was delighted to try this recipe. It is perfect for the holidays! It is colorful and very tasty! Great Recipe!!!

 

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Nutrition

  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 3.6 g
  • 5%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 103 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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