You may have noticed things have gotten a little quiet around here. No, I didn’t wuss out on this whole blogging thing, and no I’m not currently residing in a manhole. I’m actually abroad… you have no idea how much pleasure I got out of writing that sentence. If you follow me on Instagram you’ve probably gathered that I’m bopping around Paris. I will have a full report on everything I ate during my time in the land o’ butter a little later this week. But in the meantime, I just wanted to pop in to say Happy Holidays and to give you some cookies. These Fruitcake Biscotti to be specific.
I’m sure you’ve all heard the jokes about fruitcake. Fruitcake is indestructible, inedible and receiving one is the equivalent of having a very festive brick thrown through your living room window. Knowing this, you may find it shocking that I often give fruitcake as a gift, and yes, to people I like.
Fruitcake, when handled correctly, is actually really f*cking good! It doesn’t have the texture of a door stop, it isn’t a symbol of great disdain, and its indestructibility is actually due to the copious amount of booze it’s soaked in – a plus in my books. The thing is, traditional fruitcakes are actually a lot of work. I usually start making mine six weeks in advance of Christmas. They receive a bath in good quality rum, whiskey or bourbon when they’re fresh from the oven. Then, once they’ve cooled, they are swaddled in cheesecloth soaked in booze. The cakes are then left to age in a dark, cool place, where they receive additional booze baths every week during the aging process. So really, making fruitcake is like taking on a CHIA pet.
This year I couldn’t make my usual full-tilt fruitcake due to my travel plans, so I lifted the flavor profile, put it in biscotti. I also changed things up a little by soaking my dried fruit in port instead of my usual rum. I also added a ginger, dark chocolate dip to the mix. If you need more incentive to make Fruitcake Biscotti, these babies are a great way to use the leftovers from the Gingerbread Spice Mix I detailed in my recipe for Gingerbread Self-Saucing Pudding.
We’ve still got a whole lot of feasting between now and 2017, so add these Fruitcake Biscotti to your Boxing Day brunch or New Year’s Day tea menu and bask in the flavors of the season for a little while longer.
Happy Holidays everyone!
- 1/4 cup black currents
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- 1/4 cup sour cherries, coarsely chopped
- 1/4 cup dried blueberries
- 1 teaspoon dried orange peel, finely chopped
- 1/2 cup port wine
- 1 cinnamon stick
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 eggs
- 2 1/2 cups all-purposed flour
- 1 tablespoon gingerbread spice
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 oz semi-sweet chocolate
- 1 tablespoon coconut oil
- 2 teaspoons gingerbread spice
- Preheat the oven to 350F.
- Place currents, raisins, cranberries, cherries, blueberries and orange peel in a small mixing bowl. Add the port and the cinnamon stick, and stir to combine. Let the mixture sit for at least an hour or for up to 3.
- Place butter and sugar in the mixing bowl of a stand mixer fitted with a paddle attachment. Beat the sugar into the butter until fluffy.
- With the mixer running, add the eggs one by one. Mix until well integrated.
- In a large mixing bowl, whisk together the flour, baking powder, gingerbread spice mix and salt.
- With the mixer set to low, slowly add the dry ingredients to the butter, egg and sugar mixture.
- Drain the fruit mixture and add it to the dough.
- Form the dough into a 3x9-inch rectangle on a baking sheet lined with a silicon mat or a piece of parchment paper. Bake for 25 minutes.
- When the 25 minutes have elapsed, take the log out of the oven and leave it to cool for 15-30 minutes. Slice the log using a serrated knife and place it back in the oven. Let the biscotti bake for another 25 minutes. Remove the cookies from the oven and leave them to cool completely.
- Once the cookies have cooled, make the Dark Chocolate Dip.
- Place the chocolate and coconut oil in a medium-sized, microwave safe bowl. Heat the chocolate mixture in the microwave in 30 second intervals until it forms a smooth, glossy mixture. Stir in the gingerbread spice.
- Pour the Dark Chocolate Dip on to a small plate. Dip the biscotti into the Dark Chocolate Dip, then place them on a cookie sheet lined with parchment paper.
- Plut the biscotti in the fridge to set. About 15-20 minutes.
- Serve biscotti with espresso or mulled wine.