Christmas Fruitcake Biscotti Food

FRUITCAKE BISCOTTI

Steps:

• Toss the cranberries, figs, orange peel, red and green cherries and 3/4 cup bourbon in a bowl. Cover and let soak 1 hour.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, cloves and nutmeg in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light, 1 to 2 minutes. Beat in the eggs one at a time. Reduce the mixer speed to low; beat in the flour mixture until combined, then beat in the walnuts and dried fruit mixture (the dough will be sticky).
• Butter your hands and divide the dough in half. Shape each half into a 4-by-12-inch log on a separate baking sheet. Bake, switching the pans halfway through, until the logs are golden around the edges, 35 minutes. Let cool 15 minutes on the baking sheets. Reduce the oven temperature to 300 degrees F.
• Transfer the logs to a cutting board. Using a serrated knife, slice crosswise into 1/2-inch-wide pieces. Arrange the slices cut-side down on the baking sheets. Bake, switching the pans and flipping the biscotti halfway through, until browned and crisp, about 1 hour. Transfer to racks to cool completely.
• Whisk the confectioners' sugar and the remaining 2 tablespoons bourbon in a bowl; drizzle on the biscotti. Let set 15 minutes.

FRUITCAKE BISCOTTI

Steps:

• Preheat oven to 325 degrees, with racks in upper and lower thirds. In the bowl of a stand mixer, using paddle attachment, combine flour, granulated sugar, cornmeal, baking powder, salt, cinnamon, nutmeg, and cloves. Add butter and beat on medium-high until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition. Mix in almonds, citrus peel, and dried fruit.
• On two parchment-lined baking sheets, shape dough into four 3-inch-wide logs. Brush with egg white; sprinkle with sanding sugar. Bake until just set in middle, 30 minutes. Let cool completely on sheets on wire racks. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined baking sheets until just golden, 15 to 20 minutes, rotating sheets halfway through. Let cool on sheets on racks.

FRUITY BISCOTTI

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line 2 baking sheets with baking paper. Put the flour, baking powder, spice and sugar in a large bowl, then mix well. Stir in the eggs and zest until the mixture starts forming clumps, then bring the dough together with your hands - it will seem dry at first but keep kneading until no floury patches remain. Add the fruit and nuts, then work them in until evenly distributed.
• Turn the dough out onto a lightly floured surface and divide into 4 pieces. With lightly floured hands, roll each piece into a sausage about 30cm long. Place 2 on each tray, well spaced apart. Bake for 25-30 mins until the dough has risen and spread and feels firm. It should still look pale. Remove from the oven, transfer to a wire rack for a few mins until cool enough to handle, then turn down the oven to 140C/fan 120C/gas 1.
• Using a bread knife, cut into slices about 1cm thick on the diagonal, then lay the slices flat on the baking sheets. The biscuits can be cooled and frozen flat on the sheet at this point, then bagged and frozen for up to 2 months. Bake for another 15 mins (20 mins if from frozen), turn over, then bake again for another 15 mins until dry and golden. Tip onto a wire rack to cool completely, then store in an airtight tin for up to one month, or pack into boxes or cellophane bags if giving as gifts straightaway.