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Jeweled Biscotti Recipe

This Jeweled Biscotti is a festive treat! Crunchy, colorful, and perfect for dunking in your favorite coffee or tea.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert, Snack
Cuisine: Italian
Keyword: Biscotti, Crunchy, Festive, Holiday
Servings: 24 servings

Ingredients

  • 1 cup shelled almonds adds a lovely crunch and nutty flavor
  • 1 cup shelled pistachios imparts a beautiful green color and a unique taste
  • 1/3 cup candied pineapple chopped, introduces a tropical sweetness
  • 1/3 cup dried apricots chopped, adds chewy texture and a burst of flavor
  • 1/3 cup candied cherries (or dried craisins, for a pop of color and sweetness)
  • 1/3 cup dried papaya complements the other fruits with a chewy texture
  • 1 stick unsalted butter softened, provides richness to the dough
  • 1 cup granulated sugar sweetens the biscotti without overpowering other flavors
  • 2 tsp real vanilla extract adds depth and warmth to the flavor profile
  • 3 large eggs room temp, binds the ingredients together and contributes to texture
  • 3 1/4 cups all-purpose flour forms the base of the biscotti
  • 2 1/4 tsp baking powder ensures the biscotti rise properly
  • 1/4 tsp salt enhances the overall flavor

Instructions

  • Preheat your oven to 350°F (175°C) to ensure even baking.
  • Line a large baking sheet with parchment paper to prevent sticking.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  • Add the eggs and vanilla extract to the mixture, mixing until well combined.
  • Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
  • Gently fold in the almonds, pistachios, and dried fruits until evenly distributed.
  • Divide the dough in half and shape each half into a log on the baking sheet, leaving space between them.
  • Bake for 25-30 minutes or until golden brown, then cool for 10 minutes.
  • Slice the logs diagonally into 1-inch thick pieces.
  • Return the sliced biscotti to the oven and bake again for 15-20 minutes until crisp and golden.
  • Let the biscotti cool completely on a wire rack before serving.

Equipment

  • Mixing Bowls
  • Hand Mixer or Stand Mixer
  • Baking Sheet
  • Parchment Paper
  • Chef’s knife

Notes

  • Store biscotti in an airtight container at room temperature for up to two weeks.
  • Freeze for longer storage; wrap well to prevent freezer burn.
  • Let frozen biscotti thaw at room temperature or warm in the oven to regain crispness.