Fruited Nut Biscotti

Fruited Nut Biscotti Recipe - Traditional Italian Dessert

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 12

Introduction

Fruited Nut Biscotti is a delicious and crunchy Italian cookie that is perfect for dipping in coffee or tea. This recipe combines the rich flavors of walnuts, dried fruit, and warm spices to create a treat that is perfect for any time of day.

History

Biscotti, which means "twice baked" in Italian, has been enjoyed in Italy for centuries. Originally created as a long-lasting food for travelers and soldiers, biscotti has evolved into a popular treat enjoyed around the world. The addition of nuts and dried fruit to biscotti recipes adds a delicious twist to this classic cookie.

Ingredients

0.67 cup walnuts
0.5 cup butter
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cup whole wheat flour
1.5 tsp baking powder
0.25 tsp salt
2 tsp cinnamon
0.25 tsp cloves
0.25 tsp allspice
0.75 cup chopped dates or dried apricots or dried fruit

How to prepare

Place the nuts in a shallow pan and bake them in a 325°F (163°C) oven for 8 to 10 minutes. Let them cool.
Cream the butter and sugar together.
Add the eggs and vanilla.
In a bowl, combine the flour, baking powder, salt, and spices.
Add the combined dry ingredients to the creamed mixture and mix well.
Add the chopped nuts.
Fold in the fruit.
Shape the mixture into loaves that are 0.5 inch high and 2 inches wide.
Bake the loaves in a 325°F (163°C) oven for 25 minutes or until they turn light brown.
Allow the loaves to cool for 5 minutes. Then, using a serrated knife, slice them diagonally at a 45°F (7°C) angle into slices that are about 0.5 inch thick.
Lay the slices on their sides and bake them for 10 minutes or longer to slightly dry them.
Let the slices cool on a rack.
Store the slices in a tightly covered container.

Variations

Try adding different types of nuts or dried fruit to customize the flavor of your biscotti.

Cooking Tips & Tricks

To ensure that your Fruited Nut Biscotti turns out perfectly, be sure to toast the nuts before adding them to the dough. This will enhance their flavor and give the biscotti a nice crunch. Additionally, be sure to slice the biscotti while it is still warm to prevent it from crumbling.

Serving Suggestions

Enjoy Fruited Nut Biscotti with a cup of coffee or tea for a delicious snack or dessert.

Cooking Techniques

Baking the biscotti twice gives it a crunchy texture that is perfect for dipping.

Ingredient Substitutions

You can use different types of nuts or dried fruit in this recipe to suit your taste preferences.

Make Ahead Tips

Fruited Nut Biscotti can be made ahead of time and stored in an airtight container for up to two weeks.

Presentation Ideas

Arrange the biscotti on a decorative plate for a beautiful presentation.

Pairing Recommendations

Serve Fruited Nut Biscotti with a glass of dessert wine for a delicious pairing.

Storage and Reheating Instructions

Store Fruited Nut Biscotti in an airtight container at room temperature for up to two weeks. To reheat, place the biscotti in a 300°F (150°C) oven for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Fruited Nut Biscotti contains approximately 150 calories.

Carbohydrates

Each serving of Fruited Nut Biscotti contains approximately 20 grams of carbohydrates.

Fats

Each serving of Fruited Nut Biscotti contains approximately 8 grams of fat.

Proteins

Each serving of Fruited Nut Biscotti contains approximately 3 grams of protein.

Vitamins and minerals

Fruited Nut Biscotti is a good source of iron and vitamin E.

Alergens

This recipe contains nuts and eggs.

Summary

Fruited Nut Biscotti is a delicious treat that is relatively low in calories and provides a good source of protein and healthy fats.

Summary

Fruited Nut Biscotti is a delicious and crunchy cookie that is perfect for enjoying with a cup of coffee or tea. With its rich flavors and satisfying crunch, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Fruited Nut Biscotti. It was many years ago, when I was just a young girl living in the small town of Tuscany, Italy. My grandmother, Nonna Maria, was known throughout the village for her delicious baked goods, and I was always by her side in the kitchen, eager to learn her secrets.

One day, as we were rummaging through her old recipe book, Nonna Maria came across a worn and tattered piece of paper tucked away in between the pages. With a smile on her face, she handed it to me and said, "This, my dear, is a recipe for Fruited Nut Biscotti. It was passed down to me by my own grandmother, and now I pass it down to you."

I was intrigued by the strange name and the simple ingredients listed on the paper - flour, sugar, eggs, dried fruit, and nuts. Nonna Maria explained that biscotti were traditional Italian cookies that were twice-baked to achieve a crunchy texture, perfect for dipping in a hot cup of coffee or tea.

She taught me how to mix the ingredients together, forming a sticky dough that we then shaped into long logs on a baking sheet. As the biscotti baked in the oven, the sweet aroma of almonds, dried cherries, and orange zest filled the kitchen, making my mouth water in anticipation.

Once the biscotti had cooled slightly, Nonna Maria showed me how to slice them into thin, crispy cookies and bake them a second time until they were golden brown and crunchy. As we sat at the kitchen table, savoring our freshly baked Fruited Nut Biscotti with steaming cups of espresso, Nonna Maria shared stories of her own childhood and the memories she had of making these cookies with her grandmother.

From that day on, Fruited Nut Biscotti became a staple in our household, a treat that we enjoyed on special occasions and holidays. I would often help Nonna Maria bake batches of biscotti to give as gifts to friends and neighbors, spreading the joy of this delicious recipe throughout our community.

As I grew older and moved away from Tuscany to start my own family, I took Nonna Maria's recipe with me, treasuring it as a connection to my roots and the generations of strong, talented women who came before me. Over the years, I added my own twist to the recipe, experimenting with different combinations of dried fruits and nuts, and even dipping the biscotti in dark chocolate for an extra touch of decadence.

Now, as I pass down the recipe for Fruited Nut Biscotti to my own grandchildren, I feel a sense of pride and nostalgia, knowing that this simple cookie holds so much history and tradition within its crunchy layers. I hope that they will carry on the tradition of baking these beloved treats, sharing them with loved ones and creating their own memories in the kitchen, just as Nonna Maria and I have done for so many years. And who knows, perhaps one day they too will pass down this recipe to their own children, keeping alive the legacy of Fruited Nut Biscotti for generations to come.