Ingredients
Instructions
- Preheat and preparePreheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredientsIn a bowl, whisk together flour, baking powder, and salt.
- Whisk wet ingredientsIn a separate bowl, beat the eggs, sugar, vanilla, and orange zest until smooth and slightly pale.
- Combine and foldGradually stir the dry mixture into the wet ingredients until a soft dough forms. Gently fold in the dried fruit and nuts. The dough will be sticky, that’s normal.
- ShapeDivide the dough in half and shape each half into a log about 10 inches long and 2 inches wide. Place both logs on the baking sheet, leaving space between them.
- First bakeBake for 25–30 minutes, or until golden and firm to the touch. Remove from the oven and let cool for 10 minutes.
- Slice and second bakeReduce the oven to 325°F (160°C). Using a serrated knife, slice each log diagonally into ½-inch-thick pieces. Lay them cut side up on the baking sheet.
- Bake againBake for 10–15 minutes more, flipping halfway, until crisp and lightly golden.
- Cool completelyLet the biscotti cool fully on a rack, they’ll harden as they cool.
Notes
Don’t overmix the dough: Biscotti dough should come together just until it holds a little sticky is fine. Overmixing makes the cookies dense and tough.
Toast your nuts first: A quick toast in the oven (about 8 minutes at 350°F) brings out their natural oils and deepens the flavor. It’s a small step that makes a big difference.
Chop large, dried fruit: If you’re using big pieces like figs or apricots, chop them into small bits so they distribute evenly and don’t tear the dough.
Shape with damp hands.: Because the dough can be sticky, wetting your hands slightly makes shaping the logs much easier.
Cool before slicing: Let the baked logs rest for 10 minutes before cutting. If they’re too hot, they’ll crumble; if too cold, they’ll be hard to slice cleanly.
Use a serrated knife.: This is key for neat, even slices, especially with chunky nuts and fruit inside.
Most calories come from refined flour and added sugar (carbohydrates), while the fat content primarily comes from nuts (such as almonds or pistachios) and eggs. Nuts contribute beneficial unsaturated fats, while added sugars account for a significant portion of the carbohydrate calories.
Nutrition Estimated Facts - Fruit and Nut Biscotti
Fruit and Nut Biscotti (per 1 biscotti, approx. 40g)
Nutrition Facts (Estimated)
Serving Size: 1 Biscotti (40g)
| Nutrient | Amount | %DV |
|---|---|---|
| Calories | 170 | |
| Total Fat | 6g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 95mg | 4% |
| Total Carbohydrate | 25g | 9% |
| Dietary Fiber | 2g | 7% |
| Total Sugars | 11g | |
| Added Sugars | 8g | 16% |
| Protein | 4g | 8% |
| Vitamin D | 0mcg | 0% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
| Potassium | 120mg | 2% |
*Percent Daily Values (DV) are based on a 2,000-calorie diet.