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Classic Biscotti

  • Author: Julie
  • Total Time: 1 hour 20 mins
  • Yield: 24 cookies 1x


  • 2 ½ cups (260 g) raw nut and dry fruit mix (or 260g bag of Central Roast Energy or Think Mix)
  • ½ cup (125 ml) unsalted butter, softened
  • 1 cup (250 ml) granulated sugar
  • 2 eggs
  • 1 tsp (5 ml) pure vanilla extract
  • 1 ½ tsp (7 ml) freshly grated citrus zest
  • 2 ½ cups (625 ml) all-purpose flour
  • 2 tsp (10 ml) baking powder
  • ¼ tsp (1 ml) salt
  • 1 egg white
  • 10 0z (300g) dark bittersweet chocolate, for dipping


  1. Roughly chop your fruit and nut mix into smaller pieces and set aside.
  2. Preheat oven to 325 degrees Fahrenheit. In a large bowl, beat together the butter and the sugar until fluffy. Beat in the eggs, one at a time. Beat in the vanilla, and citrus zest until incorporated.
  3. In a separate bowl, whisk together the flour, baking powder, and salt; stir into the butter mixture in 2 additions, just until combined. Fold in the nuts and dried fruits with a spatula.
  4. Divide the dough into 2 equal parts. On a lightly floured surface, shape each half into 12 inch (30 cm) long logs. Place 2 inches (5 cm) apart on a parchment lined rimless baking sheet; press to flatten slightly.
  5. Whisk together 1 egg white and 1 tablespoon of water; brush generously over the tops of the logs.
  6. Bake in 325 degrees Fahrenheit oven just until light golden brown and firm to the touch (about 30 minutes). Let cool on pan on a rack for 10 minutes.
  7. Transfer the logs to a cutting board. Using a sharp chef’s knife, cut diagonally into ½ inch (1 cm) thick slices. Stand slices upright, about ½ inch (1 cm) apart on the baking sheet.
  8. Bake in 300 degree Fahrenheit oven until almost dry (about 30 minutes). Transfer to a cooling rack and let cool completely.
  9. Melt about 10 ounces of chocolate over a double broiler. Dip the flat bottom edge of the biscotti into the chocolate and let harden on a parchment lined baking sheet. These should last up to a week if kept sealed in an airtight container.
  • Prep Time: 20 mins
  • Cook Time: 1 hour