{"id":258,"date":"2022-01-27T15:15:41","date_gmt":"2022-01-27T19:15:41","guid":{"rendered":"http:\/\/www.aaronseaver.com\/?p=258"},"modified":"2022-01-27T15:15:41","modified_gmt":"2022-01-27T19:15:41","slug":"christmas-fruitcake-biscotti","status":"publish","type":"post","link":"https:\/\/www.aaronseaver.com\/?p=258","title":{"rendered":"CHRISTMAS FRUITCAKE BISCOTTI"},"content":{"rendered":"\n<p>AUTHOR:\u00a0LORD BYRON&#8217;S KITCHEN<\/p>\n\n\n\n<p><em><strong>Christmas Fruitcake Biscotti is the best of both worlds! There&#8217;s that crunchiness we all love about biscotti, with the chewiness of all of that mixed candied fruit!<\/strong><\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">INGREDIENTS<\/h3>\n\n\n\n<ul><li>1\/2&nbsp;cup&nbsp;butter,&nbsp;softened<\/li><li>1\/2&nbsp;cup&nbsp;sugar<\/li><li>1\/4&nbsp;cup&nbsp;brown sugar,&nbsp;firmly packed<\/li><li>2&nbsp;large&nbsp;eggs<\/li><li>2&nbsp;cups&nbsp;all-purpose flour<\/li><li>1 1\/2&nbsp;teaspoons&nbsp;baking powder<\/li><li>1\/2&nbsp;teaspoon&nbsp;ground cinnamon<\/li><li>1\/2&nbsp;teaspoon&nbsp;ground nutmeg<\/li><li>1\/4&nbsp;teaspoon&nbsp;ground cloves<\/li><li>1\/4&nbsp;teaspoon&nbsp;ground ginger<\/li><li>1\/2&nbsp;teaspoon&nbsp;salt<\/li><li>2&nbsp;cups&nbsp;mixed candied fruit<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS<\/h3>\n\n\n\n<ul><li>Preheat oven to 350\u00b0F. Line a baking sheet with parchment paper and set aside.<\/li><li>Using a hand-held mixer, beat together the butter, sugar, and brown sugar until light and fluffy.<\/li><li>Add the eggs and beat to incorporate.<\/li><li>Add the flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt; beat to incorporate.<\/li><li>Switch to a wooden spoon and stir in the mixed candied fruit.<\/li><li>Turn dough out onto prepared baking sheet and form into a log. (Dust your hands with flour; dough is a bit sticky!) Form log into a rectangle shape that is roughly 5&#8243; wide and 14&#8243; long.<\/li><li>Bake for 30 minutes. Remove from oven and place baking sheet on a wire cooling rack so that air can circulate around the baking sheet. Allow to cool for 5 minutes.<\/li><li>Reduce heat to 300\u00b0F.<\/li><li>Use a fine serrated knife to slice the loaf into 3\/4&#8243; slices.<\/li><li>Place the slices standing up, meaning that both cut sides are exposed, on the baking sheet. Bake for 15 minutes.<\/li><li>Remove the biscotti from the baking sheet and transfer to a wire cooling rack to cool completely.<\/li><li>Package biscotti for gift-giving or pile into a food-safe container. Leave at room temperature, or freeze until needed for up to 3 months.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">NOTES<\/h3>\n\n\n\n<p>For the mixed candied fruit, I used the Tutti Fruitti mix from Paradise Fruits.&nbsp; You can find the exact product here: https:\/\/www.paradisefruitco.com\/store\/paradise-tutti-fruiti-mix\/<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">NUTRITION<\/h3>\n\n\n\n<p>Calories:&nbsp;244kcal&nbsp;|&nbsp;Carbohydrates:&nbsp;44g&nbsp;|&nbsp;Protein:&nbsp;3g&nbsp;|&nbsp;Fat:&nbsp;7g&nbsp;|&nbsp;Saturated Fat:&nbsp;4g&nbsp;|&nbsp;Cholesterol:&nbsp;39mg&nbsp;|&nbsp;Sodium:&nbsp;151mg&nbsp;|&nbsp;Potassium:&nbsp;68mg&nbsp;|&nbsp;Fiber:&nbsp;2g&nbsp;|&nbsp;Sugar:&nbsp;24g&nbsp;|&nbsp;Vitamin A:&nbsp;233IU&nbsp;|&nbsp;Vitamin C:&nbsp;1mg&nbsp;|&nbsp;Calcium:&nbsp;66mg&nbsp;|&nbsp;Iron:&nbsp;2mg<\/p>\n","protected":false},"excerpt":{"rendered":"<p>AUTHOR:\u00a0LORD BYRON&#8217;S KITCHEN Christmas Fruitcake Biscotti is the best of both worlds! There&#8217;s that crunchiness we all love about biscotti, with the chewiness of all of that mixed candied fruit! INGREDIENTS 1\/2&nbsp;cup&nbsp;butter,&nbsp;softened 1\/2&nbsp;cup&nbsp;sugar 1\/4&nbsp;cup&nbsp;brown sugar,&nbsp;firmly packed 2&nbsp;large&nbsp;eggs 2&nbsp;cups&nbsp;all-purpose flour 1 1\/2&nbsp;teaspoons&nbsp;baking powder 1\/2&nbsp;teaspoon&nbsp;ground cinnamon 1\/2&nbsp;teaspoon&nbsp;ground nutmeg 1\/4&nbsp;teaspoon&nbsp;ground cloves 1\/4&nbsp;teaspoon&nbsp;ground ginger 1\/2&nbsp;teaspoon&nbsp;salt 2&nbsp;cups&nbsp;mixed candied fruit INSTRUCTIONS &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.aaronseaver.com\/?p=258\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;CHRISTMAS FRUITCAKE BISCOTTI&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,15,8,3],"tags":[],"_links":{"self":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts\/258"}],"collection":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=258"}],"version-history":[{"count":1,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts\/258\/revisions"}],"predecessor-version":[{"id":259,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=\/wp\/v2\/posts\/258\/revisions\/259"}],"wp:attachment":[{"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.aaronseaver.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}