Mixed Dried Fruit Biscotti

0 comments

Another variation of the plain biscotti but this one is with the goodness of Dry Fruits!

prep time

1 Hr

cook time

2 Hrs

serves

Ingredients

120 gms all purpose flour
¼ tsp baking powder
a pinch of salt
1 egg
65 gms sugar
¼ tsp vanilla extract
70 gms mixed dried fruits (apricots, plums, cherries, pineapple, raisins)

Method

To a bowl, add the eggs.
Next, add the sugar.
Then, add the vanilla.
With a spatula, mix it in.
Sieve in the flour.
Then, add the baking powder.
Next, add the salt.
Sieve everything in.
Finally, add the dried fruit and make it into a dough. The dough will be quite sticky.
Flour your table.
Put the dough on it.
And form it into the shape of a log.
Layer it on a baking tray.
Bake in a pre heated oven at 180 degrees for 20 mins.
Let them cool down completely on a wire rack.
Take one log and put it on your chopping board.
Diagonally cut into smaller sizes.
Layer them back again on a baking tray and bake in a pre heated oven at 180 degrees for another 15 minutes.
Let them cool down completely before serving.
The biscotti will stay in a an airtight container at room temperature for up to 2 weeks.

Variation on the Nutty biscotti.

Dietary Information

Nutritional Information

Typical values*	per Serving	contents
Total Energy		258 Kcal
Protein	9%	24 Kcal
Fat	10%	29 Kcal
Carbohydrates	81%	209 Kcal

Factoid

Biscotti known also as cantucci, are Italian almond biscuits that originated in the Tuscan city of Prato. They are twice-baked, oblong-shaped, dry, crunchy,and may be dipped in a drink, traditionally Vin Santo. Cantuccio is an old Italian word that literally means "little place", "nook", or "corner" but that, in the past, was also used to indicate a little piece of bread with a lot of crust (usually the first and last slices of the loaf, the "corners"). The word biscotto, used in modern Italian to refer to a biscuit (or cookie) of any kind, originates from the medieval Latin word biscoctus, meaning "twice-cooked". It characterised oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. Such non-perishable food was particularly useful during journeys and wars, and twice-baked breads were a staple food of the Roman legions.

Video