Chef Gigi Gaggero

I don’t particularly appreciate dried fruits in my cookies, but I’m all about it when the holidays ring. Call me crazy, but here is just about the only cookie that gets baked twice—the beloved biscotti. This is a very versatile recipe, and as long as you keep the proportions comparable, you can readily vary your ingredients. I purchase all my dried fruits from Napa nuts.com until Santa brings me a commercial-grade dehydrator.

Here are some tips before you get started.

-Prep all ingredients at room temperature.

-The dough can be firm using a stand mixer; a paddle attachment is helpful.

-Wet or oil your hands when shaping the dough into logs.

-To slice the logs, use a serrated knife in a back-and-forth motion for best results.

-Use a tong to turn the biscotti to gently turn the cookie over in the oven during the second bake to prevent cracking or crumbling.

-The logs will spread during baking; simultaneously, place only two on the baking sheets.

-For deeper flavor, toast any nuts incorporated in the recipe.

– Resist the urge to immediately reuse the baking sheets after the second bake until the sheets are cooled.

You’ll Need:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

pinch salt

1 1/2 cups dried figs, coarsely chopped

1 1/2 cups dried apricots, coarsely chopped

1/2 cup citrus peel or mixed peels, glazed

1/2 cup dried pineapple chunks coarsely chopped

1/2 cup dried cherries, coarsely chopped

2 cups mixed whole hazelnuts, almonds, pistachios or Brazil nuts

4 eggs

1/2 cup brown sugar

1 teaspoon vanilla extract

Here’s How:

Step 1: Preheat oven to 325′ F degrees. Position the rack in the center.

Line the baking sheet with parchment paper or silpats mats and set aside.

Step 2: Sift dry ingredients together in a large mixing bowl and set aside.

In a medium mixing bowl, combine the cut-up fruits and nuts and toss with 1/2 cup of dry ingredients; set aside. ( Tip: helps stabilize sinking of heavy fruit and nuts in batter– especially helpful when making muffins )

Step 3: In a mixing bowl or electric mixer fitted with the whisk attachment, whisk the eggs on medium-high speed for about 2 minutes and froth the eggs to a slight ribbon stage.

Step 4: Add brown sugar and vanilla extract and whisk for 2 additional minutes.

Step 5: Add dry ingredients and whisk until just incorporated; do not over-mix—hand Fold in chopped fruit and nuts.

Step 6: Form into 2 logs equal in width and length on prepared sheet pans. Bake for approximately 25-30 minutes or until firm to the touch.

Step 7: Remove from oven and allow to cool down. With an elongated metal spatula, carefully transfer one log at a time to a cutting board. Using a serrated knife, slice cookies about 1/2 inch thick.

Step 8: Place sliced biscotti on their sides on cooled baking sheets and bake for 5-8 minutes–the longer they stay in the oven, the crispier they become.

Cool and store air tight at room temperature for a few weeks. It makes approximately 2 1/2 dozen.