Ingredients

The following ingredients have 4 Servings
  • 1½ cups all purpose flour
  • 2 teaspoons baking powder
  • pinch salt
  • 1½ cups dried figs (coarsely chopped (180 grams))
  • 1½ cups dried apricots (coarsely chopped (180 grams))
  • ½ cup citrus peel (or mixed peel, glazed)
  • ¼ cup dried pineapple chunks (coarsely chopped (40 grams))
  • ¼ cup dried cranberries (40 grams)
  • 2 cups whole brazil nuts (300 grams)
  • 4 eggs
  • ½ cup brown sugar
  • 1 teaspoon vanilla extract

Instruction

  • Preheat oven to 325° F. Position rack in the center.
  • Line baking sheet with parchment paper.
  • In a large mixing bowl, sift dry ingredients together, set aside.
  • In a medium mixing bowl, combine the cut up fruits and the brazil nuts with ½ cup of dry ingredients, set aside.
  • In a mixing bowl, or bowl of electric mixer fitted with whisk attachment, whisk the eggs on medium high speed for about 2 minutes.
  • Add brown sugar and vanilla extract and whisk for another 2 minutes.
  • Add the remainder 1 cup of dry ingredients and whisk until just incorporated (do not over mix).
  • Fold in chopped fruit and brazil nuts.
  • With a large mixing spoon, place mixture and parchment lined baking sheet. Form into 2 logs (refer to explanation in text of article).
  • Bake for approximately 25-30 minutes or until firm to the touch.
  • Remove from oven and allow to cool down.
  • Transfer to cutting board.
  • Using a serrated knife, slice cookies about ½ inch thick.
  • Optional: Place sliced biscotti on the baking sheets, and bake for about another 5-10 minutes (the longer they stay in the oven, the crispier they get).
  • Can be stored at room temperature for a few weeks...if they last that long. Can also be frozen.