- 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
- Roughly chop your fruit and nut mix into smaller pieces and set aside.
- 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.
- 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.
- 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.
- Whisk together 1 egg white and 1 tablespoon of water; brush generously over the tops of the logs.
- 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.
- 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.
- Bake in 300 degree Fahrenheit oven until almost dry (about 30 minutes). Transfer to a cooling rack and let cool completely.
- 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