Fruitcake Slices

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From: EatingWell Magazine November/December 1992

Your favorite combination of dried fruit makes these fruitcake slices special.

Ingredients 72 servings

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Original recipe yields 72 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 1/4 cups mixed dried fruit,chopped
  • 3 tablespoons chopped candied orange, or lemon peel or citron
  • 1/4 cup brandy or dark rum
  • 2 cups all-purpose flour
  • 2/3 cup packed dark brown sugar
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 large egg white
  • 1 teaspoon vanilla extract

Preparation

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  1. Preheat oven to 325 °F. Coat a baking sheet with cooking spray. Combine dried fruit, candied peel (or citron) and brandy (or rum). Let stand for 15 minutes.
  2. Meanwhile, combine flour, brown sugar, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Whisk together eggs, egg white and vanilla in a small bowl, and add to the flour mixture; mix until almost smooth. Stir in the fruit and brandy mixture.
  3. Working on a floured surface, shape the dough into 3 logs, each about 14 inches long and 1 1/2 inches thick. Place the logs on the prepared baking sheet and bake until firm to the touch, 25 to 30 minutes. Transfer the logs to a rack to cool. Reduce the oven temperature to 300 °.
  4. Cut the logs diagonally into 1/2-inch-thick slices. Stand the slices upright on the baking sheet and bake until light golden, 50 to 60 minutes. Let cool before storing.

Nutrition information

  • Serving size: 1 biscotti
  • Per serving: 42 calories; 0 g fat(0 g sat); 1 g fiber; 9 g carbohydrates; 1 g protein; 11 mcg folate; 5 mg cholesterol; 5 g sugars; 0 g added sugars; 8 IU vitamin A; 0 mg vitamin C; 6 mg calcium; 0 mg iron; 36 mg sodium; 29 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate

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