Candied Fruit Biscotti

Biscotti were originally made as a durable, long-lasting food for Roman legions. Their dry texture made them ideal for long journeys. After the fall of the Roman Empire, biscotti faded from popularity but re-emerged in Tuscany during the Renaissance. Referred to as Biscotti di Prato, they were created in the 14th Century and were made from almonds, which were abundant in the region. Because the second baking drew moisture out of the biscuit, it rendered the biscotti hard, sturdy and, importantly, resistant to humidity. Easy to put together, they can be made by hand and can use a variety of fruits, nuts and even spices such as fennel, cinnamon and clove. They also make the perfect hostess gift.

INGREDIENTS
110 Gr. Butter at room temperature (1 stick butter)
100 Gr. Sugar (1/2 Cup ) sugar
2 Eggs at room temperature
1 1/2 Teaspoon Baking powder
Pinch of Salt ( 1/4 teaspoon)
Zest of 1 lemon finely grated
1 Teaspoon Vanilla extract
1 Cup mixed dried fruits (I use candied fruits)
160 Gr. All purpose flour

PREPARATION
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. I use a Silpat sheet with great results.
In a medium bowl, beat the butter and sugar until creamy. You can us a wooden spoon, or an electric hand help mixer. If you are using a wooden spoon, beat the mixture until you do not feel any sugar grain in the mixture. Then, add the eggs, lemon zest and vanilla extract. Stir well.
Add the baking powder and flour and mix until well blended. Stir in the candied fruits. The mixture might feel sticky but pour it on a floured counter and roll it, in two smaller logs.
Place them on a prepared baking tray.
The logs should be about 2 inches (5cm) wide. The dough is pretty sticky so you can wet your spatula or use flour to be able to give them the right shape.

Bake for about 25 minutes, remove from the oven and let the jewels cool for about 30 minutes.
Using a serated knife, cut into 1/2 inch diagonal slices and place them on the baking tray.
Bake for another 15-17 minutes until golden brown.