Nut and Spice Cookie Recipes - Sailor's Biscotti

 

Ingredients 

• 1/4 cup/40 g blanched almonds

• 1/2 cup/90 g pine nuts

• 2 cups/300 g all-purpose/plain flour

• 1 tsp baking powder

• 1/4 tsp salt

• 1 1/4 cups/250 g granulated sugar

• 1/2 cup/50 g finely chopped pitted dates

• 1/4 cup/25 g finely chopped dried apricots

• 1/4 cup/50 g finely chopped pitted prunes

• 1/4 cup/40 g whole almonds with skins

• Grated zest of 1 orange

• 1 tsp grated lemon zest

• 3 large eggs, lightly beaten

---

Method:

1. Preheat the oven to 325°F/170°C/gas 3. Spread the blanched almonds on a large baking sheet.

2. Toast for 7 minutes, or until lightly golden. Let cool completely and cut the almonds in half. Increase the oven temperature to 350°F/180°C/gas 4.

3. Line a cookie sheet with parchment paper. Toast the pine nuts in a frying pan over medium heat for 5-7 minutes, or until lightly golden.

4. Sift the flour, baking powder, and salt into a large bowl. Stir in the sugar, dates, apricots, prunes, halved and whole almonds, pine nuts, and the orange and lemon zests.

5. Beat the eggs in a medium bowl with an electric mixer at high speed until frothy. Add the beaten egg to the dry ingredients, reserving 1 tablespoon.

6. Divide the dough in half. Form the dough into two long logs about 1 1/4 inches (3-cm) in diameter. Transfer the logs to the prepared cookie sheets, flattening them slightly.

7. Bake for 15-20 minutes, or firm to the touch. Transfer to a cutting board to cool for 10 minutes. Lower the oven temperature to 300°F/150°C/gas 2.

8. Cut on the diagonal into 1/2 inch (1-cm) slices. Arrange the slices cut-side up on the cookie sheet and bake for 7-10 minutes, or until golden and toasted. Transfer to racks to cool.