1cupdried fruitpre-soaked in a tbsp of vodka for 10 minutes
Instructions
Toast your nuts first. They should be cool before you mix them in. Depending on your preference, you can chop them in your food processor or by hand or leave them whole.
In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and liqueur and vanilla. Add the flour, baking powder and salt. Mix until well blended. Fold in nuts, fruit and/or chocolate.
Line your baking sheet with parchment paper. Create a loaf (in a baguette or hot dog shape) on the parchment paper.
Bake in a preheated 325 degree oven between 25 and 40 minutes. In my old oven it took 25. In my new one it takes at least 35. The surface of the loaf should be lightly browned when you take it out. Let cool for a minimum of 10 minutes. If you have chocolate, cool longer.
Slice crossways to create individual biscotti. Stand the biscotti up on the bottom edge (as if they were still in the loaf) with some space between them. Then bake again at 325 degrees for 10 minutes. Let cool. If you like them drier or harder bake longer the second time.