Fruitcake Biscotti -

4 from 3 votes

Fruitcake Biscotti

Have you ever tried dipping fruitcake in coffee? This Fruitcake Biscotti recipe turns a traditional holiday cake into a treat that's both tasty and unique!

Prep Time20

Cook Time50

Decorating Time10

Total Time1 20

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: biscotti, fruitcake

Servings: biscotti

Calories: 321kcal

Author: David

Ingredients

For the Biscotti

1 Tbsp orange zest ~1 large orange
¾ cup unsalted butter room temperature
⅔ cup granulated sugar
½ tsp salt
1½ tsp vanilla extract
1½ tsp baking powder
2 large eggs
2 cups all-purpose flour
¼ cup chopped candied red cherries see note
¼ cup chopped candied green cherries
¼ cup chopped candied orange peel
¼ cup chopped candied lemon peel

For the Topping

1 Tbsp orange zest ~1 large orange
½ cup white chocolate candy melts
¼ cup mixed candied fruit

Instructions

For the Biscotti

Preheat oven to 350°F.
Line a sheet pan with parchment paper; set pan aside.
Spread the orange zest on a microwave-safe plate; microwave in 15-second intervals for 60-90 seconds, stirring with fingers after each interval. Set dried orange zest aside. (Note: The zest is done when it’s dry and crumbly. If you don’t stir between each interval, though, the zest can burn.)
Using an electric mixer, add the butter, sugar, salt, vanilla, and baking powder. Mix on medium speed until smooth.
Add the eggs; mix on low speed until well combined.
Add the flour, candied fruit and dried orange zest (from above); mix on low speed until well combined.
Transfer dough to prepared baking sheet and shape into a 5"x10" log.
Bake for 25 minutes.
Remove pan from oven and allow it to cool for 7-8 minutes. Transfer biscotti to a cutting board and use a serrated knife to slice the log crosswise into ¾" thick slices. Place each biscotti cut-side down on a lined-baking sheet.
Reduce oven temperature to 325°F and continue baking for another 25-30 minutes, or until the biscotti begin to turn golden brown.
Remove from oven and let cool for 5 minutes. Transfer biscotti to a wire rack and let cool completely.

For the Topping

Using the same method as above, microwave the orange zest until dry and crumbly; set aside.
Melt white chocolate candy melts according to package instructions.
Using an offset spatula, spread melted chocolate evenly across top of each biscotti.
Sprinkle dried orange zest and candied fruit mixture on top.
Let chocolate set fully (~30 minutes) before serving.

Notes

Instead of using the 4 different candied fruits, use 1 cup of candied fruit cake mix. (This is often available in the baking section of grocery stores around the holidays, or it’s always available on Amazon.)

Nutrition