The Beth Kitchen's video: Crispy Delicious Fruit Biscuits Biscotti

How to make Crispy Delicious Fruit Biscuits/ Biscotti For more delicious recipes, please visit my website http://www.thebethkitchen.com/ I hope you enjoy the recipe. Please, don't forget to click "Like", "Share" and "Subscribe" to support my channel. Thank you and enjoy! http://www.facebook.com/beth.thebethkitchen Ingredients for 2 loaves: 2 loaves pan 9 x 5 x 3 inches or 23 x 13 x 8 cm. 1/2 cup = 85 gr golden raisins More than 1/2 cup = 100gr dried cranberry 1/2 cup = 100gr dried apricot 1/2 cup = 88gr dried pineappple 3/4 cup = 125gr almond slivered Juice of 2 oranges = 128gr = 130ml = little more than 1/2 cup. *** I mistaking said 300ml of orange juice in the video but the correct amount is 130ml of orange juice. Please follow the written ingredients in the recipe. Zest of 1 orange about 1 Tbsp 1 1/3 cup = 315gr sugar 1 tsp = 5gr kosher salt 1 stick = 113gr unsalted softened butter 1/3 cup = 75gr = 80ml vegetable oil 6 large eggs (each egg weight 63gr with shell) 2 tsp = 4gr vanilla extract 3 cup = 400gr all purpose flour 1 tsp = 4gr baking powder 1/2 tsp = 2gr baking soda Bake cake at preheated oven 325°F OR 163°C for 50-60 minutes, oven rack at the 3rd lowest shelf. Dried sliced cake in preheated oven at 250°F or 121°C for 30 minutes, oven rack at the 3rd upper shelf. After 30' flip the cake to the other side then continue for 20 minutes. After 20 minutes you will need to turn the oven off, but keep the cake in there for 30 minutes for it to completely dried. It’s very crispy fruity biscuits, lightly sweet and the orange flavor was fabulous. It’s just perfect to have with a hot cup of tea. Store these biscuits in an airtight container for long lasting it’s crispiness. I hope you will give this recipe a try. Thank you so much for watching and I hope you have a wonderful day. Italian Afternoon by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://www.twinmusicom.org/