Here is one of the cookie recipes I created for Lady York Foods in Toronto.  You can find it in their 2014 Holiday magazine available now!

These biscotti are a spin on a classic and not-so-popular holiday dessert.  I took the classic spices and dried fruits found in a fruitcake and added them to a biscotti.  I finished them off with a slight dip of semi-sweet chocolate for that needed sweetness that pairs perfectly with the cloves, all spice and nutmeg.  

These biscotti are perfect for dipping in your after dinner cappuccino or latte. They also pack very nicely in a simple holiday box for a perfect hostess gift!

You will need a very sharp knife to slice the loaf into biscotti before baking them for the second time (hence the name “bi-scotti” or “twice-baked/cooked”).  If your knife is dull you will make a mess (lesson learned).

Happy Holiday baking!

Fruitcake Biscotti
SERVINGS – 24 cookies |  PREP Time 25 mins & Total time 1 hour and 30 min


½ cup butter, softened
1 cup granulated sugar
2 eggs
1 tsp vanilla
2 ½ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
1 ½ cups walnuts
½ cup each of dried cranberries and dried dates
1 cup each of raisins (dark and golden raisins)
1 tsp cinnamon
½ tsp cloves
¼ tsp all spice
¼ tsp nutmeg
2 tbsp rum
1 ½ tsp lemon zest
10 ounces of dark bittersweet chocolate for dipping

Coarsely chop walnuts and dates until about the size of raisins.  Combine with the cranberries and raisins; 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, rum and lemon zest until incorporated. 

In a separate bowl, whisk together the flour, baking powder, spices 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 Tbsp 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 ends of the biscotti into the chocolate and let harden on a parchment lined baking sheet.

Food Styling & Photography by:  Julie Miguel


With Love,
Daily Tiramisu