1-Let’s dive into making this jeweled biscotti it’s one of my favorite weekend activities because it fills the house with that amazing baked-goods aroma! Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt to get those dry ingredients combined and ready.

2-Next, toast the almonds and pistachios on an ungreased baking sheet for 8-10 minutes, then let them cool and coarsely chop them. Don’t skip this step it really brings out the nutty flavor and makes your biscotti extra special. In another bowl, chop the dried and candied fruits into raisin-sized pieces and mix them with the nuts.

3-Using an electric mixer with a whisk attachment, beat the softened butter, sugar, and vanilla on high speed for 3 minutes until it’s light and fluffy. Add the eggs one at a time, beating for 1 minute after each to ensure everything blends smoothly. Gradually add the dry ingredients to this mixture and switch to a paddle attachment to mix until just combined.

4-Now, stir in the nut and fruit mixture with a spatula to distribute those colorful jewels evenly. Divide the dough into three equal pieces and shape each into a log that’s about 12 inches long, 2 inches wide, and under 1 inch thick. Place the logs on a greased baking sheet, at least 1 inch apart, and bake for 25-28 minutes until they start to turn golden.

5-After the first bake, remove the logs and let them cool briefly until you can handle them. Use a serrated knife to slice each log diagonally into 1-inch wide biscotti. Grease the baking sheet again, arrange the slices cut-side down, and bake for another 15-18 minutes until golden and firm. Finally, cool them completely on a wire rack they’ll harden up as they sit, giving you that perfect crunch.