Fruitcake Biscotti
This Fruitcake Biscotti is designed around my fabulous fruitcake... and starts out with soaking dried fruit in whisky. Really decadent!
Servings: 36 Cookies
Calories: 77kcal
Equipment
- 2 Baking Sheets
- Parchment Paper
Ingredients
- 1 cup Finely chopped dried fruit
- ¼ cup Jack Daniels
- 2 ½ cups All-purpose flour
- ½ cup Chopped pecans
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Ground cinnamon
- ½ teaspoon Salt
- ½ cup Granulated sugar
- ½ cup Brown sugar packed
- 3 Large eggs
Instructions
- A day or two before baking the biscotti, measure chopped dried fruit into a small, airtight container. Pour Jack Daniels over the fruit, cover, and shake to combine. Set aside.
- Preheat oven to 350F, Line a large baking sheet with parchment paper, spray with pan spray. Set aside.
- In a large bowl, combine the flour, pecans, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, whisk together sugars and eggs until well combined and smooth. Pour into the bowl with the dry mixture, along with the soaked dried fruit. Stir to combine.
- Divide dough in half, form into 2 long, wide loaves on the prepared pan.
- Bake for 20-25 minutes, until golden brown on the outside. Remove from oven, turn heat down to 250F.
- Allow loaves to cool for 5 minutes.
- Cutting on a slight diagonal, slice each loaf into ½" slices.
- Arrange slices on the pans. Bake for 15 minutes, flip each piece over and bake for another 15 minutes, or until desired texture.
- Remove from oven, allow to fully cool.
Nutrition
Calories: 77kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 66mg | Potassium: 32mg | Fiber: 1g | Sugar: 6g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg