Fruitcake Biscotti

Are you a fruitcake lover or hater?

I adore fruitcake in all shapes and forms, which I can thank my mother for.

She is a serious fruitcake baker, making loaves upon loaves each Christmas, and in my biased opinion, she makes the best.

The wonder of a great fruitcake is that it just keeps getting better.  Not to gross you out, but the other day I had a piece of fruitcake that I made last Christmas and it was undeniably delicious.  It was still flavourful and super moist, thanks to  the generous amount of brandy soaked cheesecloth I had it wrapped in.

If you are not a fan of fruitcake, you are most likely turning up your nose at me, but please give me one more chance.   One more chance to show you how you could possibly appreciate and maybe even like fruitcake a bit more.

IMG_4274 I decided to marry two of my favourite holiday treats, fruitcake and biscotti.  With all the spices and fruit of a fruitcake and the perfect crispiness of  biscotti, it was a perfect match.

This cookie is going to win you over or just make you even more excited if you love fruitcake as much as I :)

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Inspiration for this recipe came from Canadian Living.  I also have my fav biscotti recipe posted here.

Fruitcake Biscotti
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
 
A deliciously spiced fruitcake biscotti
Ingredients
  • ½ cup butter
  • 1 cup coconut palm sugar or brown sugar
  • 2 eggs
  • ½ tsp almond extract
  • 1 tsp vanilla extract
  • 2½ cups flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ½ cup candied mixed peel
  • ½ cup red and green glace cherries
  • ½ cup walnuts
  • 1 egg
  • Glaze:
  • 1 cup icing sugar
  • 1½ tbsp brandy (or milk)
  • ½ tsp orange zest
Instructions
  1. In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla and almond extract. Whisk together flour, baking powder, cinnamon, salt, nutmeg, and cloves; add to butter, stirring just until combined. Fold in citrus peel, red and green cherries and walnuts
  2. Divide dough in half. On lightly floured surface, shape each into 12-inch (30 cm) long rectangle. Place, 2 inches apart, on parchment paper–lined baking sheet; press to flatten slightly. Brush lightly with egg white.
  3. Bake in 325ºF (160ºC) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes.
  4. Transfer logs to cutting board. Using chef's knife, cut diagonally into ½-inch thick slices. Stand slices upright, about ½ inch apart, on baking sheet. Bake in 300ºF oven until almost dry, about 35 minutes. Transfer to rack; let cool completely.
  5. Glaze: Whisk icing sugar with brandy; drizzle over tops of biscotti.
Notes
If you do not have glace cherries, you could use dried cherries instead.
Recipe Inspiration: http://www.canadianliving.com/food/fruitcake_biscotti.php

In other news… I made a gingerbread house!

IMG_4260 I just love this tradition.  I love making them for the candy, their imperfections, yummy smells etc.  Some how I always mess up the size of the pieces, even after pre-measuring.  This year I ended up with a wonky shaped roof and had to re-bake.  It’s always a good idea to have extra gingerbread on hand.

One year my sister and I made a gingerbread cake instead of gingerbread cookies, we were so confused when it came out of the oven; how were we to build a house with a 9×13″ fluffy cake?…Fail!  We continued on and made an actual gingerbread dough for a house.  We free handed our design and ended up with a structure that was more like a ginormous barn.  We had to prop it up from the inside with stacked soup cans and pencil crayons. That one definitely wen down in the books!

IMG_4259 Also, I ventured into a new decade this past weekend.

I turned 30, ate lots of mussels, drank wine and ate cake, it was pretty great! (note huge pile of mussels in front of me)

IMG_4228 I made my own cake and it was great :)  Carrot cake with cream cheese frosting, doesn’t get much better.

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IMG_4244 My birthday festivities continue on to next weekend, it’s a birthday month for sure.  It’s no fun being confined to one day anyways, let the celebration continue!

And I made a Christmas tree!

IMG_4289 I opted not to get a real tree as we celebrate in our home town with family, so I drew one on my large chalkboard instead. Doesn’t smell as nice, but still looks festive.  And it’s easier to clean up!

Happy day to you :)

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Fruitcake Biscotti

Are you a fruitcake lover or hater? I adore fruitcake in all shapes and forms, which I can thank my mother for. She is a serious fruitcake baker, making loaves upon loaves each Christmas, and in my biased opinion, she makes the best. The wonder of a great fruitcake is that it just keeps getting… 

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