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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Tropical Fruit and Nut Biscotti Recipe

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This recipe for Tropical Fruit and Nut Biscotti is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups flour
1 tbsp. baking powder
1/2 tsp. salt
3 eggs
1 cup sugar
1/2 cup butter, melted
1 tsp. almond extract
1 tsp. vanilla extract
1 cup salted macadamia nuts, coarsely chopped
3/4 cup sweetened shredded coconut
3/4 cup dried cranberries
1/2 cup dried apricots, chopped
Directions:
Directions:
In a medium bowl, mix flour, baking powder and salt. In another large bowl, beat eggs and sugar for 1 minute. Add butter, almond extract and vanilla extract: beat well. Reduce mixer speed to low and gradually add flour mixture, beating just until blended. With a spoon, stir in the macadamia nuts, coconut, cranberries and apricots. Divide dough into 3 equal pieces. Make them into 12x2-inch logs. Place on parchment-lined cookie sheets. Bake in a preheated 325º oven for 28 to 30 minutes. Remove from oven and cool for 30 minutes. Reduce oven temperature to 275º. Cut logs crosswise into 1/2-inch slices with a serrated knife. Place slices upright, 1/2 inch apart on cookie sheets. Bake for 30 minutes to dry out cookies. Rotating cookie sheets once during that time.
Personal Notes:
Personal Notes:
Mom loved this biscotti recipe from Redbook Magazine. She would dip them halfway-up with melted white chocolate for special occasions!

 

 

 

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