Holiday biscotti recipe, Tutti frutti biscotti

Biscotti is a classic Italian pastry with crispy and crunchy texture that are ideal for dipping in coffee or tea. But in today’s recipe we will see a holiday biscotti meaning biscotti made with tutti frutti an ideal recipe for the upcoming holiday season. Biscotti is my all time favorite cookie and love almond flavored biscotti cookies from Starbucks and Safeway. So yes this biscotti can be flavored differently and it can be made with candid fruits, any nuts, chocolate ones or even plain one which tastes amazing when dipped in chocolate.

This biscotti recipe is super simple to prepare but the baking process is little different as the biscotti needs to be baked twice for the crisp texture. Sounds different right? So lets’s get to the making!

Holiday biscotti recipe, Tutti frutti biscotti

2019-12-11 23:01:11

Serves 4

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Ingredients

1. All purpose flour/ Maida – 1 cup
2. Baking powder – ¾ tsp
3. Unsalted butter – 3 tbsp (at room temperature)
4. Salt – a pinch
5. Sugar – 1/3 cup
6. Egg – 1
7. Vanilla syrup – 1 tsp
8. Tutti frutti - 2 tbsp

Note

* 1 cup = 235 ml

Instructions

Preheat oven to 350 F. In a bowl add unsalted butter, sugar, salt and vanilla syrup. Blend it well until combined using a hand blender.
To the butter sugar mixture add egg and beat it well until creamy and combined. At this stage the mixture will look little curdled but its completely normal.
To the egg mixture add all purpose flour/ maida and baking powder. Blend it well until a sticky dough is formed. To the sticky dough add tutti frutti. Combine it into the dough using hands. Now transfer the dough to a parchment paper and roll it into a log as shown in the collage.
Now place the parchment paper with dough log on to a baking tray. Now place the baking tray in preheated oven and bake for 20 to 25 minutes until the log is cooked thoroughly and has soft texture like cake. When the cake looks done insert a toothpick in the center, if the toothpick comes out clean its cooked perfectly if not bake for 5 more minutes.
When the biscotti log is baked fully remove it from the oven. Let it stand for 2 to 3 minutes then using a knife slice the baked log diagonally with 1 inch gap as shown in the picture. Now put the slices on to the parchment paper again. This time reduce the oven temperature to 325F and bake it for another 15 to 20 minutes until it attains hard rusk like texture. Do keep an eye on the biscotti after 10 minutes as it could get burnt or be over browned easily which alters the biscotti taste. When done remove the biscotti from oven and place it on a wire rack for it yo cool down. After the biscotti has cooled completely relish it and store the remaining in air container box, it stays good for up to 10 days.

Notes

1. Every oven is different so bake time might differ so kindly keep an eye on the cookies while baking.

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How to make Holiday biscotti with step by step images

Preheat oven to 350 F. In a bowl add unsalted butter, sugar, salt and vanilla syrup. Blend it well until combined using a hand blender.
To the butter sugar mixture add egg and beat it well until creamy and combined. At this stage the mixture will look little curdled but its completely normal.
To the egg mixture add all purpose flour/ maida and baking powder. Blend it well until a sticky dough is formed.
To the sticky dough add tutti frutti. Combine it into the dough using hands. Now transfer the dough to a parchment paper and roll it into a log as shown in the collage. Now place the parchment paper with dough log on to a baking tray. Now place the baking tray in preheated oven and bake for 20 to 25 minutes until the log is cooked thoroughly and has soft texture like cake.
When the cake looks done insert a toothpick in the center, if the toothpick comes out clean its cooked perfectly if not bake for 5 more minutes. When the biscotti log is baked fully remove it from the oven. Let it stand for 2 to 3 minutes then using a knife slice the baked log diagonally with 1 inch gap as shown in the picture.
Now put the slices on to the parchment paper again. This time reduce the oven temperature to 325F and bake it for another 15 to 20 minutes until it attains hard rusk like texture. Do keep an eye on the biscotti after 10 minutes as it could get burnt or be over browned easily which alters the biscotti taste. When done remove the biscotti from oven and place it on a wire rack for it yo cool down. After the biscotti has cooled completely relish it and store the remaining in air container box, it stays good for up to 10 days.