Fudgy Fruitcake Biscotti
Makes about 2 dozen biscotti. Recipe is from King Arthur Flour. For a crunchier biscotti, place the sliced cookies on a baking sheet and bake 25 to 30 minutes, until dry.
12⁄3 cups all-purpose flour
1⁄3 cup Dutch-process cocoa
1 tsp. baking powder
1/4 tsp. salt
6 tbls. unsalted butter
1 cup sugar
1 large egg
1 large egg yolk, white reserved for brushing the dough
1 tsp. rum or pure vanilla extract
1 tbl. orange zest
1/2 cup dried cherries, coarsely chopped
1/2 cup dried cranberries
1/4 cup currants
Confectioners’ sugar for dusting
1. Place oven racks in the center and upper third of the oven and preheat to 325 degrees. Line two baking sheets with parchment paper or grease them lightly.
2. In a medium bowl, whisk together flour, cocoa, baking powder and salt.
3. In the bowl of an electric mixer fitted with a paddle attachement, beat the butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes. Reduce the mixer speed to low and add the egg and egg yolk. Beat until well incorporated, scraping down the bowl as needed. Beat in the rum or vanilla and the orange zest.
4. Add the flour all at once to the butter mixture and beat on low speed until well combined. The dough may seem a bit dry, but that’s OK. Beat in the dried fruit.
5. Divide the dough between the two prepared baking sheets. If the dough is shaggy, press it together. Shape into logs about 11/2-inch wide and 8 inches long.
6. Beat the reserved egg white and brush over the logs. Sprinkle generously with confectioners’ sugar, if desired. Bake the biscotti for 20 minutes. Swap racks and bake for another 15 to 20 minutes or until cooked through. Remove biscotti from the oven and cool.
7. Using a serrated knife, gently slice biscotti into 1-inch-thick slices. Allow to cool completely before storing.