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Stollen Biscotti
Stollen Biscotti
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Prep Time:
15 minutes
Total Time:
1 hour 45 minutes
Impress guests with nut and fruit-filled Italian biscotti for a decadent dessert!
Ingredients:
  • 1 cup granulated sugar
  • 3 eggs
  • 2 teaspoons almond extract
  • 1/4 cup dark rum or orange juice
  • 2 3/4 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup blanched slivered almonds, toasted
  • 1/2 cup blanched whole hazelnuts (filberts), coarsely chopped, toasted
  • 1/2 cup golden raisins
  • 1/2 cup dried currants
  • 1/2 cup dried cherries, chopped
  • 2 tablespoons candied lemon peel
  • 2 tablespoons chopped crystallized ginger
  • 1 cup powdered sugar
Instructions:
  • Preheat the oven to 375°F and line a cookie sheet with parchment paper. In a large bowl, whisk together granulated sugar, eggs, almond extract, and 3 tablespoons of rum until well combined. Add flour, baking powder, nutmeg, cardamom, cinnamon, and salt. Mix in almonds, hazelnuts, raisins, currants, cherries, lemon peel, and ginger. Divide the dough in half and place on the cookie sheet. With floured hands, shape the dough into 2 logs that are 8x4 inches each, positioning them about 3 inches apart.
  • Bake for 35-40 minutes until light golden brown. Let it cool for 15 minutes, then slice the logs into 1/2-inch pieces. Arrange the slices cut side down on a cookie sheet and bake for 10 minutes. Flip the slices over and bake for an additional 10 minutes. Transfer to a cooling rack to cool. In a small bowl, whisk together powdered sugar and 1 tablespoon rum until smooth. Drizzle over the biscotti to finish.

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