I have been brooding over a box of dried candied fruits since eternity. Since Fruit Cake season is over, I decided to make a Fruitcake Biscotti! The Fruitcake Biscotti imbibed all the flavours of a good Fruit Cake. And the best part is that the fruits did not require any previous soak for months. Light and crisp, the Fruitcake Biscotti tastes delicious with a cup of tea :).
And the recipe is very simple to follow!
Traditional Biscotti recipes didn’t contain any fat. The dough was then baked twice, first in a log form and then after cutting it into slices. The final yield is a dry, hard and crunchy cookie which is best enjoyed by dunking it into milk or coffee. But since I was looking for a slightly softer texture like that of a “Cake Rusk”, hence I added a small amount of butter and oil to the recipe. These twice baked Fruitcake Biscotti are a great alternative to the regular Fruit Cakes.
- 1/2 cup rum
- 2 ¼ cups dried candied fruits, chopped
- 2 cups all-purpose flour
- 1 cup caster sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 large eggs, at room temperature
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¾ cup almonds or walnuts, toasted and chopped
- Preheat oven to 180°C or 350°F.
- Combine rum and dried fruit in a bowl. Cover it with plastic wrap, and microwave until rum boils, 45 seconds to a minute. Set aside to cool.
- Whisk the dry ingredients (flour, sugar, baking powder, salt, and cinnamon) in a bowl. Set aside.
- Strain the dried fruit, reserving 3 tablespoons of the rum.
- Whisk together the eggs, vegetable oil, butter, vanilla extract, and the reserved rum in a mixing bowl.
- Stir the rum-egg mixture with the dry ingredients. Add chopped nuts and dried fruits into the bowl. Fold them into the dough.
- Divide the dough into two equal pieces and form each into a log.
- Bake for 30-35 minutes, or until lightly browned. Take it out of the oven and let it cool for 15 minutes.
- Transfer one of the logs onto a cutting board, and using a serrated knife, cut into 3/4-inch-thick slices. Place the biscotti slices cut side down onto the baking sheet. Repeat the same process with the second log.
- Bake for 10 minutes on each side. Let cool for 20 minutes before serving.
Recipe adapted from Foolproof Living
My favourite way of enjoying these is by dunking them in my masala chai :). The Fruitcake Biscotti keeps fresh for a week in an airtight container.
In case you aren’t a fruity person, try baking the dark and delicious Chocolate Walnut Biscotti!!