Hey there, festive friends!
Are you in the mood for some holiday treats? I’ve got a delightful recipe just for you!
Today, I’m whipping up Christmas fruitcake biscotti.
These little gems are crunchy, sweet, and packed with all the festive flavors we love.
Perfect for dunking in your coffee or sharing with friends.
Let’s get in the holiday spirit and start baking!
Possible Ingredient Alternatives
Butter can be replaced with coconut oil for a dairy-free option, providing a similar richness and texture. Use the same amount of coconut oil as butter, but ensure it’s at room temperature for proper creaming. For a healthier alternative, unsweetened applesauce can be used, though this may result in a slightly denser texture. Use 1/4 cup applesauce plus 1/4 cup oil to replace the 1/2 cup butter.
Plain flour can be substituted with almond flour or a gluten-free all-purpose flour blend for those with gluten sensitivities. When using almond flour, reduce the amount to 1 3/4 cups and add 1/4 cup arrowroot starch for better binding. For gluten-free flour blends, use a 1:1 ratio but consider adding an extra egg for improved texture.
Candied fruit can be swapped with dried fruits like raisins, cranberries, or chopped apricots for a less processed option. This substitution reduces added sugars while maintaining a similar chewy texture and fruity flavor. Use the same quantity of dried fruit as candied fruit, but consider soaking them in warm water or juice for 10-15 minutes before use to soften them slightly.
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 60-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2600
- Protein: 20-30 g
- Fat: 100-120 g
- Carbohydrates: 350-370 g
Ingredients
- 1/2 cup softened butter
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs
- 2 cups plain flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
- 2 cups assorted candied fruit
Step 1: Prepare Your Baking Tools and Ingredients
Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper and set it aside.
This will prevent the biscotti from sticking and make cleanup easier.
Step 2: Mix the Wet Ingredients
Using a hand-held mixer, beat together the butter, sugar, and brown sugar until the mixture is light and fluffy.
This should take a few minutes.
Add the eggs to the mixture and beat until fully incorporated and smooth.
Step 3: Incorporate Dry Ingredients and Candied Fruit
Add the flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt into the wet mixture.
Beat until well combined, ensuring there are no lumps.
Switch to a wooden spoon and carefully stir in the mixed candied fruit, distributing it evenly throughout the dough.
Step 4: Shape and Bake the Biscotti Loaf
Turn the dough out onto the prepared baking sheet.
Dust your hands with flour to handle the sticky dough more easily, then form it into a log.
Shape the log into a rectangle approximately 5 inches wide and 14 inches long.
Bake the log for 30 minutes.
Once done, remove it from the oven and let it cool on the baking sheet, placed on a wire cooling rack, for about 5 minutes.
Step 5: Slice and Second Bake
After cooling, reduce the oven temperature to 300°F (150°C).
Use a fine serrated knife to slice the biscotti loaf into 3/4-inch slices.
Arrange the slices standing upright on the baking sheet, ensuring both cut sides are exposed.
Return the biscotti to the oven and bake for an additional 15 minutes, which will help them become crisp.
Step 6: Cool, Store, and Enjoy
Remove the biscotti from the oven and transfer them to a wire cooling rack to cool completely.
Once cooled, you can package them for gift-giving or store them in a food-safe container.
These biscotti can be kept at room temperature or frozen for up to 3 months for later enjoyment.
