There’s not much surprise here for I believe that the title says it all! This is literally the Biscotti where I stuffed all my leftover dried fruits and nuts supply in before they expire! They are a bunch of misfits that turn out unexpectedly hearty, wholesome and delicious together! You will surely love these mixed frutis and nuts biscotti!
Just a short wee back story. This is inspired by my enrolling in University. As I will have less time to bake, I decided it is best that I made something that utilize these leftover bits of fruits and nuts instead of them sitting around for expiry ( which will be such a waste! ).
Hence, the birth of this recipe!
Usually I would talk about the ingredients, method of preparation, along with the taste and texture.
However, my main point of discussion will be regarding that of the ingredients for this post.
For the ingredients, I will be using two choices of dried fruits and one choice of nuts. You can definitely switch it up a little but I recommend a maximum of three varieties, or else the flavour profile can get really odd ( trust me on this please, before you end up with a Frankenstein biscotti! ).
For my personal choice, I used currants and citrus peel for dried fruits, and walnuts for the choice of nuts. I would advice something against funky like citrus peel because of its tardiness but I have no regret experiencing a mix of sourness and bitterness. Reminds me of some flower teas honestly!
Also, I have already reduced the amount of sugar used for this recipe so please do try out this amount first or reduce it by just 9g ( 2 teaspoons ). Further reductions might make it too bland!
For the method of preparation, you can simply mix using a spoon! The only thing to take note is to prepare additional flour in case it is too sticky. This varies from batter to batter and as such, I can’t advice you on the exact amount!
For the taste and texture, it is crunchy just like any good old biscotti! Due to the nature of it being of an assortment of fruits and nuts, it will be hearty and wholesome with its fate up for you to decide!
I am also going to put in an extra note about the roasting of nuts. I usually lightly roast the nuts that I am to be using before incorporating them into my biscottis to incorporate a nuttier flavour. I do it for a couple of minutes for chopped nuts, and about 4-5 minutes for whole nuts ( with or without skin ) at 180 degrees C. The best advice I can give you here is that you should rely on your sense of smell for the best and most accurate result!
Without further ado, the recipe!
Mixed Fruits and Nuts Biscotti
by Javier Tan August-05-2018
The assortment of fruits and nuts in these Biscotti makes it a wholesome and hearty snack to enjoy! Perfect for using up any leftover ingredients too!
2 Cups or 240g All Purpose/Plain Flour
Extra All Purpose Flour, for flouring working surface
2/3 Cup or 130g Granulated White Sugar
1 Teaspoon or 4g Baking Powder
1/4 Teaspoon or 1g Table Salt
3/4 Teaspoon or 3.75ml Vanilla Extract
3 Large Eggs, each weighing about 55g, Room Temperature
125g Nuts, chopped and roasted, I chose Walnuts
80g Dried Fruits Choice 1, I chose Currants
80g Dried Fruits Choice 2, I chose Citrus Peel
Preheat your oven to 150 degrees C and line your baking trays with parchment paper. You need at least two 10″ x 12″ or bigger trays.
Flour the identified working surface generously.
In a large mixing bowl, mix together everything except the eggs and vanilla and whisk until well distributed.
In a separate bowl, lightly beat the three eggs and then add into the center of the dry mixture in the large mixing bowl.
Mix everything together with a spoon. Once it gets very clumpy, move in with your hands if needed. The dough will be sticky.
Once all the dry ingredients are incorporated and there are no longer visible lumps, transfer the dough to your floured working surface.
Add more flour to the top of the dough and form a ball.
Divide the dough to two roughly equal portions.
Shape each dough into a log that is 10 inches ( 24 cm ) and 2 inches wide ( 5cm ).
Transfer each log to a baking tray and bake at the middle rack for about 28-33 minutes or until very lightly golden brown.
Leave it to cool for 10 minutes on a wire rack.
Slice the large biscotti log diagonally, each about 1.5cm wide.
Lay them flat and bake them for another 8-12 minutes. At 150 degrees C.
Flip it over and bake for another 6-10 minutes. If it is still too hot for you to work with, feel free to let it cool at room temperature for 10 minutes or use something to flip them.
Let it cool for about 30 minutes before storing or serving.
Yield: 30 1.5cm Thick Biscottis
Serve with coffee, tea or even wine and the flavour will be infused with the biscotti, and soften it up! I bake it at 10-13 minutes on each side so that its not too hard. Adjust accordingly for the crispiness you like!
Store well at room temperature, in an airtight container for at least two weeks.
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Regarding the roasting of nuts, make sure to read the later paragraph in the write-up!