Fruitcake Biscotti

For those of you who are familiar with me, you would know that I'm crazy for biscotti in any flavour...and thought I would try a fruitcake fusion this time. 

Some notes : I reduced the amount of sugar needed as I figured the sweetness from the dried fruits would make up for it.  You may add some more sugar if you want yours sweet, as the original amount was 200g!

Oh yes, the dough is rather wet and sticky so dust your hands with flour and use a scrapper to help you. I extended the final bake for a wee bit longer since I like my biscotti crispy, you may adjust to your crispness accordingly.

250g plain flour, plus extra for dusting
½ tsp baking powder

1/2 tsp cinnamon powder

1/8 tsp mixed spice powder
100g caster sugar
3 medium  eggs, beaten
150g raisins, sultanas, cranberry and glazed cherries
1 large orange, finely grated zest only

50g almonds and pistachios

Preheat the oven to 170C and line a large baking tray with baking parchment.

Mix together the flour, baking powder and sugar in a bowl and add the eggs slowly to make a dough.  Mix in the nuts, fruits and orange zest. Mind you the dough is rather sticky.

On a lightly floured surface, knead the mixture gently and divide into 2. Roll into logs, each approximately 25cm/10in long. Place on the lined baking tray and bake for 25 minutes.

                                                       

Remove from the oven, leave to cool slightly, then cut each log into 1½-2cm in thick slices. Lay the slices on the baking tray.

                          

Return the tray to the oven and bake for another 5-7 minutes, turn over and continue to bake for another 5-7 minutes until golden-brown. Remove from the oven and cool on a wire rack. Store in a air tight jar.

Enjoy...jue