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These jeweled biscotti are a wonderful treat. You will love that they aren’t overly sweet; a low-guilt cookie! This recipe makes enough to share with friends, family and neighbors; making it the perfect Holiday cookie!
One of the gals in church, Tanya of Chaff & Grain Blog, shared this recipe with me. She is well known on this blog for her Russian tea cakes, Parsley Rice (don’t judge my terrible pictures – it’s actually very tasty!), and Raspberry Pretzel jello – and these all happen to be major reader favorites by the way!
Tanya, thank you so much for sharing this recipe with me. My entire family enjoyed them and my parents were particularly smitten ?.
Ingredients for the Best Biscotti:
1 cup shelled almonds
1 cup shelled pistachios
1/3 cup candied pineapple, diced
1/3 cup dried apricots, diced
1/3 cup candied cherries (I used dried craisins)
1/3 cup dried papaya
1 stick (8 Tbsp) unsalted butter, softened
1 cup granulated sugar
2 tsp vanilla extract
3 large eggs, room temp
3 1/4 cups all purpose flour *measured correctly
2 1/4 tsp baking powder
1/4 tsp salt
How to Make Biscotti:
Preheat Oven to 350˚F.
1. Place almonds and pistachios on an un-greased baking sheet and bake at 350˚F for 8-10 min. Remove from oven to cool to room temp then coarsely chop and transfer to a medium bowl.
2. Chop your dried/candied fruit into pieces about the size of raisins. Add dried fruit to the bowl with nuts and stir to combine. This would make one fine trail mix; I tell ya what!
3. In the bowl of your electric stand mixer with the whisk attachment, beat together: 1 stick butter, 1 cup sugar, and 2 tsp vanilla on high speed (3 min). Add 3 eggs and beat until well combined (1 min).
4. In a medium bowl, whisk together 3 1/4 cups flour, 2 1/4 tsp baking powder, and 1/4 tsp salt. Add to the butter mixture and mix (with the paddle attachment) until combined. Stir in nuts and fruit with a spatula, mixing until dispersed.
5. Divide the dough into three equal pieces and shape each piece into a 12″long by 2″ wide by 3/4″ thick. You can make them longer and wider but be sure you stay under 1″ in thickness for even baking. Arrange on a large greased baking sheet, at least 1″ apart. Bake at 350˚F for 25-28 min or until starting to turn golden (they shouldn’t be fully cooked at this point).
6. Remove from oven and when cool enough to handle, use a serrated knife to carefully slice each log into individual biscotti (mine were about 1″ wide). Add a little more grease to the same baking pan(s), arrange cookies evenly over the top and bake 15-18 min or until golden and firm. Biscotti cookies will harden more as they cool.
Jeweled Biscotti Recipe
Ingredients
- 1 cup shelled almonds
- 1 cup shelled pistachios
- 1/3 cup candied pineapple, chopped
- 1/3 cup dried apricots, chopped
- 1/3 cup candied cherries, I used dried craisins
- 1/3 cup dried papaya
- 1 stick, 8 Tbsp unsalted butter, softened
- 1 cup granulated sugar
- 2 tsp real vanilla extract
- 3 large eggs, room temp
- 3 1/4 cups all purpose flour
- 2 1/4 tsp baking powder
- 1/4 tsp salt
Instructions
How to Make Biscotti: Preheat Oven to 350˚F.
- Place almonds and pistachios on an un-greased baking sheet and bake at 350˚F for 8-10 minutes. Remove from oven to cool to room temp then coarsely chop and transfer to a medium bowl.
- Chop your dried/candied fruit into pieces about the size of raisins. Add dried fruit to the bowl with nuts and stir to combine. This would make one fine trail mix; I tell ya what!
- In the bowl of your electric mixer with whisk attachment, beat together: 1 stick butter, 1 cup sugar, and 2 tsp vanilla on high speed (3 min). Add 3 eggs and beat until well combined (1 min).
- In a medium bowl, whisk together 3 1/4 cups flour, 2 1/4 tsp baking powder, and 1/4 tsp salt. Add to the butter mixture and mix (with the paddle attachment) until combined. Stir in nuts and fruit with a spatula, mixing until dispersed.
- Divide the dough into three equal pieces and shape each piece into a 12"long by 2" wide by 3/4" thick. They can be longer or wider but be sure you stay under 1" in thickness for even baking. Arrange on a large greased baking sheet, at least 1" apart. Bake at 350˚F for 25-28 min or until starting to turn golden (they shouldn't be fully cooked at this point).
- Remove from oven and when cool enough to handle, use a serrated knife to carefully slice each log into individual biscotti about 1" wide. Add a little more grease to the same baking pan(s), arrange cookies evenly over the top and bake 15-18 min or until golden and firm. Biscotti cookies will harden more as they cool.
I have made this recipe 5 times and it is the best biscotti recipe. I will use cherries or cranberries or no fruit and I use up to three cups of nuts including macadamia, hazelnuts, almonds and pecans. I don’t crush or chop the nuts just put them in whole. This is the best recipe! Enjoy.
Adjust your butter or oil. For those who want a cookie with less crumble, add 1/4 stick of butter or 2 T of oil or butter, Sub out butter for oil. (Butter best with chocolate biscotti) Form your roll. Cover with plastic wrap and refrigerate until cold. Cut your roll into 2 or 3 sections. *Use a scale for accurate measurements. Crack on top is fine. Don’t over bake. You will be toasting the cookie. Compare this recipe to one you use for adjustments.Natasha’s recipes are always a hit in my house!
can you use raisins instead of papaya i dont care for them they look so good will try theses for christmas breakfast
Hi Susan, that will be good too! I hope you enjoy the recipe.
Yes that will work
Hi Natasha, I would like to try this recipe.
I wonder if I can reduce the sugar to 3/4 cup instead of 1 cup.
Thanks
Ambika
Hi Ambika! I have not tested that to know how it would affect the texture or taste. Let us know if you experiment.
Hi Natasha, love your recipes.
My question is can I use almond flour for this recipe.
Thank you.
Hi Bebi, good to hear that you’re enjoying them. I haven’t tried using almond flour yet to advise. Hope that works!
Hello after you bake the logs, it says to cut your cookies an inch wide that would make them super fat. I think it’s a misprint and it’s a half an inch wide is that correct? I’ve made biscotti’s before not using this recipe.
Hi Sharon, 1″ is correct! We also have a photo on the recipe post on what they look like once they’re cut. I hope that helps!
This recipe is wonderful! I am giving a bunch of the cookies away for Christmas this year, so I will have to make another batch to satisfy my own craving. I would like to have bigger pieces, though, more like standard-sized biscotti. Do you have any advice on cooking times if I make two, larger loaves?
Hi Vicki! I’m so glad you love my recipe. I have not tested this in large size to advise. You should be able to keep the same temperature but keep an eye on it so it doesn’t burn, it will take longer to bake. Let us know how it turns out if you experiment.
I love your recipes.I make buklava for every wedding and now biscotti for Christmas gifts..THANKS
Thank you, Joyce! I’m so glad you love them.
I want to make the Scotty recipe however I do not want the fruit mixture I only want the nuts do I need to add something to replace the fruit mixture
Hi Sue, you could just replace the fruit with more nuts and that would work, or just leave the fruit out.
Thank you Natasha, these are super delicious! I used mango instead of papaya and they came out perfectly. I didn’t have any trouble cutting them and my house smells incredible!
I’m glad you liked this with mango too! Thanks for sharing your great feedback with us.
Natasha; I’ve made these biscotti many times; I add a lot less fruit/nuts then the recipe calls for, and don’t have the problem of crumbling that others report. I think that is the key. Thanks for all your delicious recipes!
Perfect! I’m glad that the end result was a success, thanks for trying out this recipe and sharing that with us, Lorraine!
I have tried baking this twice and both times the dough was very sticky and sticking to the bowl and ladel. I’ve measured all ingredients as you mentioned. Any idea why?
Hi Binu, it may be a difference in the type of flour used or in how the flour was measured. It sounds like it needs a little more flour if it is very sticky.
i recently made your biscotti recipe and was disappointed. the logs cracked on top while baking and crumbled when I cut them for the second baking.
Hi Anne, make sure not to overbake which will make these too dry and cause crumbling. Also, check out our post on measuring ingredients. Too much flour can also cause these to be dry.
thanks for your reply Natasha but measuring the ingredients was not the problem. the cracking began before the 20 minute mark of baking and the inside of the cookie was still soft.
I just tried the Biscotti recipe and was really disapointed that i wasted all the delicous fruits and nuts mixture i put in it.
Everything looked good and was smelling delicious. When I took out of the oven to slice, it just crumbled on the cutting board and did not hold well at all. Im not sure if the recipe is faulty or were I went wrong. I believe I measured everything correectly including scooping the flour with a spoon into the cup to measure 3 1/4 cups.
Hi Row, I’m sorry to hear that. It sounds like something was off in the proportions if they were crumbling. Consider if anything else was changed in the amounts of ingredients or any substitutions that may have been used (different kind of flour, etc?).
dear Natasha, thanks for all your wonderful recipes. however, this also happened to me – the dough was too dry and after baking crumbled. I followed the recipe, no substitutions. any thoughts?
Hi Gunessa, I’m wondering if it is the dry ingredients. I recommend this post on measuring here.
Hi Natasha love your recipes and this one too. Have made biscotti a few times but the tops always crack don’t know why? But they taste yummy and everyone loves them.
Hi Doreen, The only thing I can think of is the dry ingredients and how they were measured and possibly too much added. When you measure your flour, do you scoop it into a measuring cup with a spoon and scrape off the top? This usually provides the most precise measurement for baking. I hope that makes sense