Fruity Brazil Nut Jeweled Holiday Biscotti

• Vegetarian

• Produce

  • 1/2 cup Citrus peel
  • 1/4 cup Cranberries, dried
  • 1 1/2 cups Dried apricots
  • 1 1/2 cups Figs, dried
  • 1/4 cup Pineapple chunks, dried

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Brown sugar
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 2 cups Brazil nuts, Whole

Found on shelovesbiscotti.com

Description

Ingredients

• 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)
• 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

Directions

• 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 slices 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.