Flavoured and Fruit Biscotti

Ingredients

Before you start

• •
  Line a rimless baking sheet with parchment paper.
• •
  Preheat oven to 325°F (160°C).
• •
  Stir egg white with 1 tsp water and set aside.
• •
  Prepare Basic Biscotti Dough per page 196.
• •
  Chop dates if not pre-chopped.

Instructions

1. 1.
   Stir together dough, almonds, cranberries, raisins and dates until combined.
2. 2.
   Divide dough in half.
3. 3.
   On a lightly floured surface, shape each half into a 12-inch (30 cm) long log.
4. 4.
   Place logs 2 inches (5 cm) apart on the prepared baking sheet and press to flatten slightly.
5. 5.
   Brush egg white mixture generously over tops of logs.
6. 6.
   Bake at 325°F (160°C) until light golden and firm to the touch, about 35 minutes.▶35:00
7. 7.
   Let cool on pan on rack for 10 minutes.▶10:00
8. 8.
   Transfer logs to a cutting board and using a sharp chef's knife, cut diagonally into 1/2-inch (1 cm) thick slices.
9. 9.
   Stand slices upright about 1/2 inch (1 cm) apart on the baking sheet.
10. 10.
    Bake at 300°F (150°C) until almost dry, about 35 minutes.▶35:00
11. 11.
    Transfer to rack and let cool completely.
12. 12.
    Whisk icing sugar with milk until smooth, then spoon into a piping bag fitted with a small plain tip.
13. 13.
    Pipe icing in squiggles over each biscotti and let stand until set, about 15 minutes.▶15:00