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  • Prep
    10 min
  • Cook
    50 min
  • Servings
    4 dozen

Reggianito Cheese and Dried Fruit Biscotti

Ingredients

  • 5 mL (1 tsp) freshly ground pepper
  • 10 dried apricots, finely chopped
  • 80 g (1/2 cup) skinless whole almonds
  • 140 g (1 1/2 cups) Saputo reggianito cheese, finely grated
  • 680 mL (2 3/4 cups) all-purpose flour
  • 10 mL (2 tsp) baking powder
  • 5 mL (1 tsp) salt
  • 6 dried figs, finely chopped
  • 75 mL (1/3 cup) Dairyland milk
  • 60 mL (4 tbsp) olive oil
  • 3 large eggs

Directions

  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, sift together the first 3 ingredients. Stir in pepper, cheese, dried fruit and almonds.
  3. In another bowl, whisk together the milk, oil and eggs.
  4. Fold the wet ingredients into the dry ingredients. Knead the dough 10 times.
  5. Divide the dough in half and shape each piece into a 2.5 x 30 cm (1 x 12 in) log.
  6. Place the logs at least 15 cm (6 in) apart on a parchment-lined baking sheet.
  7. Bake for 30 minutes or until lightly browned and firm. Remove from oven and cool for 10 minutes. Reduce oven temperature to 325°F (170°C). At this point the dough may be wrapped tightly and frozen. Thaw and continue as directed.
  8. With a serrated knife cut each log on the diagonal into 0.5 cm (1/4 in) slices. Return the biscotti to the baking sheet and bake 10 minutes on each side until the almonds are lightly toasted and the biscotti are dry. Remove from oven and cool on a rack.

Dairyland products in this recipe