Fruit-in Biscotti

My favorite cookies from this year Christmas cookie plate were definitely the Mexican Hot Chocolate cookies, however I was definitely in the minority. The overwhelming favorite was the fruit-in biscotti (I didn't make up the name, everyone just started calling them that). They are not to sweet and have a very satisfying crunch. They tasted amazing in my after dinner coffee, but just as delicious by themselves. The original recipe is from Tate's Bake Shop Cook Book, which I won from Cake Duchess along with samples of their cookies (thanks so much). I really wanted to make something from the book, and the biscotti just sort of jumped out at me. You can easily make these your own by change up the flavor profile, sub out different fruits, sweeteners, nuts and extracts. I will definitely be whipping up another batch soon.



Fruit-In Biscotti:
1/2 cup of sugar
3 Eggs
1/4 cup of grade A maple syrup
1/2 cup of canola oil
1 tsp of almond extract
3 cups of flour
2 tsp of baking powder
1 tsp of salt
1/2 tsp of cinnamon
1/4 tsp of ground nutmeg
1/4 tsp of ground ginger
3/4 cup of sliced almonds
1/2 cup of dried cherries
1/2 cup of golden raisins
1/2 cup of craisins

Pre-heat the oven to 350 degrees. In a large bowl, mix together the eggs and sugar until well combined and fluffy. Add in the maple syrup, oil, and almond extract, stir until combined. Add the baking powder, salt, spices, and 1 cup of flour. Mix until flour is incorporated. Add an additional cup of flour, and mix until incorporated. Repeat with final cup of flour. Add in almonds and dried fruit and mix them in so they are distributed throughout the dough. Separate the dough in half and shape each half into a log that is about 2 1/2 inches by 14 inches (it's more important that the dough be 2 1/2 inches on the short side, than that the long side be 14 inches, so if yours is shorter or longer that's fine). Line a baking sheet with parchment paper and place the logs 3 inches apart on the sheet. Bake for 25 minutes. Remove from the oven and let cool for 20-30 minutes. When you remove the biscotti from the oven they will not be golden at all, and will not look finished. After they cool slice each log long ways into 1/2 inch pieces (so the cookies are 2 1/2 inches by 1/2 inch) and return them to the parchment lined baking sheet (they are done rising so you can put them very close together). Cook for 20 minutes longer, until they are toasted and golden. Serve with coffee, tea, hot cocoa, or by themselves. (adapted from Tate's Bakeshop)

Happy Eating