Ingredients
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1/4 teaspoon cardamom
- 1 lb mixed glaceed fruit (citron)
Preparation
Step 1
Preheat oven to 325 degrees.
In a medium bowl, whisk together flour, baking powder, cinnamon, salt, nutmeg, allspice and cloves and cardamom – set aside.
In large bowl, beat butter with sugars until fluffy
Beat in eggs, vanilla and almond extract.
Add flour mixture in 2 additions – blend well
Fold in fruit.
Divide dough in half and place, 3 inches apart, on parchment paper lined baking sheet – press to flatten slightly.
Bake in 325ºF oven 30 minutes.
Cool pan on a rack for 10 minutes.
Reduce oven temperature to 300*F
Transfer logs to cutting board. Using a long sharp knife, cut diagonally into 1/2-inch thick slices and place on back on baking sheet standing up.
Bake for 30 minutes. Transfer cookies to rack to cool completely.
WHITE CHOCOLATE DRIZZLE:
3 ounces white chocolate, melted
When the biscotti are completely cooled drizzle with melted white chocolate using the tines of a fork.
Store in a well sealed container up to 1 week of freeze up to 1 month