Jeweled Biscotti

• Vegetarian

• Produce

  • 1/3 cup Candied cherries
  • 1/3 cup Candied pineapple
  • 1/3 cup Dried apricots
  • 1/3 cup Papaya, dried

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 3 1/4 cups All-purpose flour
  • 2 1/4 tsp Baking powder
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract, real

• Nuts & Seeds

  • 1 cup Almonds
  • 1 cup Pistachios

• Dairy

  • 1 stick Butter, unsalted

Found on natashaskitchen.com

Ingredients

• 1 cup shelled almonds
• 1 cup shelled pistachios
• ⅓ cup candied pineapple, chopped
• ⅓ cup dried apricots, chopped
• ⅓ cup candied cherries (I used dried craisins)
• ⅓ cup dried papaya
• 1 stick (8 Tbsp) unsalted butter, softened
• 1 cup granulated sugar
• 2 tsp real vanilla extract
• 3 large eggs, room temp
• 3¼ cups all purpose flour
• 2¼ tsp baking powder
• ¼ tsp salt

Directions

• Place almonds and pistachios on an un-greased baking sheet and bake at 350˚F for 8-10 minutes. Remove from oven to cool to room temp then coarsely chop and transfer to a medium bowl.
• Chop your dried/candied fruit into pieces about the size of raisins. Add dried fruit to the bowl with nuts and stir to combine. This would make one fine trail mix; I tell ya what!
• In the bowl of your electric mixer with whisk attachment, beat together: 1 stick butter, 1 cup sugar, and 2 tsp vanilla on high speed (3 min). Add 3 eggs and beat until well combined (1 min).
• In a medium bowl, whisk together 3¼ cups flour, 2¼ tsp baking powder, and ¼ tsp salt. Add to the butter mixture and mix (with the paddle attachment) until combined. Stir in nuts and fruit with a spatula, mixing until dispersed.
• Divide the dough into three equal pieces and shape each piece into a 12long by 2 wide by ¾ thick. They can be longer or wider but be sure you stay under 1 in thickness for even baking. Arrange on a large greased baking sheet, at least 1 apart. Bake at 350˚F for 25-28 min or until starting to turn golden (they shouldnt be fully cooked at this point).
• Remove from oven and when cool enough to handle, use a serrated knife to carefully slice each log into individual biscotti about 1 wide. Add a little more grease to the same baking pan(s), arrange cookies evenly over the top and bake 15-18 min or until golden and firm. Biscotti cookies will harden more as they cool.