Ingredients
- 3 cups all-purpose flour, plus more for dusting your work surface
- 4 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 6 tbs butter, softened to room temperature
- 3 eggs
- 1 cup chopped almonds (or walnuts)
- 1 cup Fruitcake Mix
- 1/4 cup candied red cherries
- 1/4 cup candied green cherries
- 1/4 cup candied orange peel
- 1 cup chopped almonds
- Zest of 2 oranges
- 1/4 cup orange juice
- 1 tsp orange extract
Preparation
Step 1
Preheat oven to 350 degrees.
In a small bowl, mix Fruitcake Mix, all candied fruit, and 1/4 cup orange juice together. Set aside for 1-2 hrs, or preferable overnight.
Mix the flour, baking powder, and salt in a medium bowl.
In a large mixing bowl, cream together the butter and sugar (preferably with an electric mixer).
Add the eggs, and beat until fluffy. Add the almonds (or walnuts), orange zest, and orange extract. Slowly add in the flour mixture; mix until well blended.
Add the Fruitcake Mix and candied fruits to the dough, until well blended.
Line a cookie sheet with parchment paper. Dust lightly with flour. Divide the dough in half (the dough should be soft and sticky). With floured hands, shape the dough into 2 log approximately 12 inches long and 2 inches wide, and place on baking sheet. Space the logs about 3 inches apart on the baking sheet.
Bake for 30 minutes, or until the dough is golden and firm to the touch. Cool completely before continuing to the next step.
With a serrated knife, slice the loaf (at a slight angle) into approximately .75-inch slices of biscotti.
Place the cut slices of biscotti back onto your baking sheet, and bake at 325 degrees for an additional 15-20 minutes (or until they are golden). Turn them halfway through so that both sides “toast.”