Inspired by chef Anne Burrell, these biscotti are perfectly crunchy but not too hard. In addition, they are slightly chewy from the dried fruit and crisp from the nuts. Use this a recipe as a guide. Choose your favourite dried fruit and nuts. I usually use dried cranberries and sliced almonds. I toast nuts over low heat in a small skillet for about 15 minutes. I sometimes dip them in melted chocolate (2 cups of chocolate chips). Please brush them with egg white and sprinkle them with turbinado or demerara sugar before baking.
½ cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs, plus 1 white
1 tsp vanilla extract
2 cups all-purpose flour, plus more as needed
1 tsp baking powder
Pinch of kosher salt
Grated zest of 1 lemon
½ cup sliced almonds, toasted (or chopped pecans or walnuts or pistachios)
¾ cup dried fruit (cranberries, dried cherries or raisins)
2 tbsp turbinado sugar
Preheat the oven to 300F.
In standing mixer, cream butter and sugar on medium speed for about 2 minutes, scraping down sides as needed, until light in colour and fluffy. Beat in 2 whole eggs one at a time, stirring to combine thoroughly after each addition. Add vanilla.
Gently mix in flour, baking powder, salt and lemon zest. Stir until all dry ingredients are fully incorporated. Fold in almonds and cherries.
Line a baking sheet with parchment paper or a silicone mat. Divide dough in half. On lightly floured surface, roll dough into two logs, about the length of the baking sheet and place on prepared baking sheet.
Beat egg white with 1 tablespoon water. Brush logs with egg white mixture sprinkle them with the turbinado sugar and bake for 30 minutes.
Remove logs from oven, transfer to cutting board and use a serrated knife to cut them on the bias into ½-inch slice while they are still warm (slicing them while warm will prevent crumbling).
Lay biscotti back on baking sheet; bake for another 10 minutes to harden. Let biscotti cool and store in an airtight container.
Makes about 3 dozen.