Fruit Cake Biscotti

• Produce

  • 1/4 cup Blueberries, dried
  • 1/4 cup Cranberries, dried
  • 1/4 cup Golden raisins
  • 1 tsp Orange peel, dried
  • 1/4 cup Sour cherries

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/2 cups All-purposed flour
  • 2 tsp Baking powder
  • 3/4 cup Brown sugar
  • 1 Cinnamon stick
  • 1 2/3 tbsp Gingerbread spice
  • 1/4 tsp Salt
  • 4 oz Semi-sweet chocolate

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 1/2 cup Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup Port wine

• Other

  • 1/4 cup Black currents

Found on rhubarbandcod.com

Ingredients

• 1/4 cup black currents
• 1/4 cup golden raisins
• 1/4 cup dried cranberries
• 1/4 cup sour cherries, coarsely chopped
• 1/4 cup dried blueberries
• 1 teaspoon dried orange peel, finely chopped
• 1/2 cup port wine
• 1 cinnamon stick
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 eggs
• 2 1/2 cups all-purposed flour
• 1 tablespoon gingerbread spice
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 4 oz semi-sweet chocolate
• 1 tablespoon coconut oil
• 2 teaspoons gingerbread spice

Directions

• Preheat the oven to 350F.
• Place currents, raisins, cranberries, cherries, blueberries and orange peel in a small mixing bowl. Add the port and the cinnamon stick, and stir to combine. Let the mixture sit for at least an hour or for up to 3.
• Place butter and sugar in the mixing bowl of a stand mixer fitted with a paddle attachment. Beat the sugar into the butter until fluffy.
• With the mixer running, add the eggs one by one. Mix until well integrated.
• In a large mixing bowl, whisk together the flour, baking powder, gingerbread spice mix and salt.
• With the mixer set to low, slowly add the dry ingredients to the butter, egg and sugar mixture.
• Drain the fruit mixture and add it to the dough.
• Form the dough into a 3x9-inch rectangle on a baking sheet lined with a silicon mat or a piece of parchment paper. Bake for 25 minutes.
• When the 25 minutes have elapsed, take the log out of the oven and leave it to cool for 15-30 minutes. Slice the log using a serrated knife and place it back in the oven. Let the biscotti bake for another 25 minutes. Remove the cookies from the oven and leave them to cool completely.
• Once the cookies have cooled, make the Dark Chocolate Dip.
• Place the chocolate and coconut oil in a medium-sized, microwave safe bowl. Heat the chocolate mixture in the microwave in 30 second intervals until it forms a smooth, glossy mixture. Stir in the gingerbread spice.
• Pour the Dark Chocolate Dip on to a small plate. Dip the biscotti into the Dark Chocolate Dip, then place them on a cookie sheet lined with parchment paper.
• Plut the biscotti in the fridge to set. About 15-20 minutes.
• Serve biscotti with espresso or mulled wine.