STREAMING NOW: No Reservations

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I love candied mixed peel and these will make a wonderful Christmas biscotti, great for gifts too. I haven't tried these yet, posted for future use, if you bake them, please review. Source - Homemakers Magazine: 2007”
READY IN:
1hr 5mins
SERVES:
24
YIELD:
24 biscotti
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, beat butter and sugar until light and fluffy; beat in eggs and vanilla.
  2. Toss peel with 1 tbsp/15 mL of the flour; stir into batter with almonds and chocolate.
  3. Whisk together the remaining flour and baking powder; stir into batter until soft, sticky dough forms.
  4. On lightly floured work surface, work dough into smooth ball.
  5. Divide in half; roll each into 12-inch/30 cm long log.
  6. Transfer to parchment paper–lined baking sheet. Brush tops with egg white. Bake in 350°F/180°C oven until tops are dry and golden, about 25 minutes.
  7. Let cool on sheet for 5 minutes.
  8. Transfer to cutting board; with chef's knife, cut diagonally into 3/4-inch/2 cm slices, wiping blade after each cut.
  9. Stand slices upright on baking sheet; bake until golden and crisp, about 20 minutes.
  10. Let cool on rack.
  11. (Make-ahead: Store in airtight container for up to 2 weeks.).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: