Glace Fruit Biscotti
Using red and green cherries makes this a very colourful biscotti and a good choice for Christmas as a treat to go with the post feast coffee.
Ingredients
Serves: 36
- 125g butter
- 2 cups (440g) white sugar
- 6 eggs
- 1 1/2 teaspoons anise essence
- 5 cups (625g) flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups diced mixed glace fruit
Directions
Preparation:20min ›
Cook:40min ›
Extra time:1hour chilling ›
Ready in:2hours
- In a large bowl cream butter and sugar. Blend in eggs and anise essence.
- Sift together the flour, baking powder and salt then stir into the egg mixture. Finally, stir in the glace fruit. Refrigerate dough for 1 hour.
- Preheat oven to 165 degrees C. Divide dough into 4 equal portions. Roll each portion into a log about 20cm long. Place 2 logs per baking tray. Press down slightly and bake in the preheated oven for 25 to 30 minutes.
- Remove from the oven and let cool on the trays for about 5 minutes. Slice diagonally into 1cm thick slices.
- Place the slices cut side down on the baking tray and return to the oven for another 15 to 18 minutes or until lightly toasted. Cool on racks and store in airtight containers.
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Reviews and Ratings
Global Ratings:
(34)
Reviews in English (30)
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!! - 21 Dec 2007 (Review from Allrecipes USA and Canada)
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! - 07 Jan 2007 (Review from Allrecipes USA and Canada)
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! - 05 Feb 2004 (Review from Allrecipes USA and Canada)