Chocolate Dipped Candied Fruit Biscotti

8 ingredients
4 steps

Ingredients

  • 3 None egg whites
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour, sifted
  • 2 oz candied cherries, halved
  • 1.5 oz dried figs, chopped
  • 1.5 oz candied pineapple, chopped
  • 1/3 cup whole almonds
  • 7 oz dark chocolate, melted

Directions

  1. 1
    Preheat oven 350°F. Lightly grease and line an 8x5 inch loaf pan with parchment paper.
  2. 2
    Whip egg whites to soft peaks. Gradually add sugar, beating until thick and glossy. Fold in flour. Fold in fruit and almonds. Transfer to prepared pan and bake for 45-50 mins, until just firm to the touch. Transfer to a wire rack to cool completely.
  3. 3
    Decrease oven to 300°F. Cut loaf into very thin slices. Arrange on baking trays and bake for 20-25 mins, until crisp. Let cool completely.
  4. 4
    Once cooled, dip each biscotti into chocolate, allowing excess to drip off. Arrange on trays lined with parchment paper. Set aside until set.

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