Recipe Summary test

30 mins
45 mins
75 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees . In a bowl, toss the dried fruit with the liqueur. In a large bowl, whisk the flour, sugar, zest, cinnamon, baking powder, baking soda, salt, allspice and cloves.

  • In a medium bowl, whisk the eggs. For the egg wash, transfer 1 tbsp. whisked egg to a small bowl and whisk in 1 tbsp. water. Whisk the butter and vanilla into the remaining eggs in the medium bowl; add to the flour mixture. Using an electric mixer, beat at low speed, occasionally scraping down the bowl, until just blended. Stir in the fruit mixture and pistachios.

  • Divide the dough in half; form each half into a 12-inch loaf. Place the loaves 3 inches apart on a parchment-lined baking sheet. Brush the loaves with the egg wash and bake until the tops are golden brown, 25 to 30 minutes. Transfer the loaves to a rack; let cool 30 minutes.

  • Cut each loaf crosswise into 1/2-inch-thick slices. Stand slices, rounded side up, 1 inch apart on the same parchment-lined baking sheet. Bake the biscotti until lightly browned, 20 to 25 minutes. Transfer the biscotti, on the parchment, to a rack; let cool completely.

  • Place three-quarters of the chocolate in a small microwavable bowl. Microwave on high in 15-second increments, stirring in between, until the chocolate is melted. Add the remaining chocolate; stir until smooth. Dip the biscotti into or drizzle with the chocolate; place on a parchment-lined baking sheet. Refrigerate until set, 30 minutes.