Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Fruitcake Biscotti 2.8 (21) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 45 mins Total Time: 1 hrs 35 mins Yield: 9 dozen These twice-baked cookies may be a tastier alternative to actual fruitcake. Ingredients 4 cups all-purpose flour (spooned and leveled) 1 ½ cups granulated sugar ¼ cup cornmeal 1 tablespoon baking powder ½ teaspoon fine salt ¾ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ⅛ teaspoon ground cloves 2 sticks cold unsalted butter, cubed 4 large eggs plus 1 beaten large egg white, divided 1 ½ cups sliced blanched almonds 1 cup candied citrus peel 2 cups mixed dried fruit, diced small Sanding sugar, for sprinkling Directions Preheat oven to 325 degrees, with racks in upper and lower thirds. In the bowl of a stand mixer, using paddle attachment, combine flour, granulated sugar, cornmeal, baking powder, salt, cinnamon, nutmeg, and cloves. Add butter and beat on medium-high until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition. Mix in almonds, citrus peel, and dried fruit. On two parchment-lined baking sheets, shape dough into four 3-inch-wide logs. Brush with egg white; sprinkle with sanding sugar. Bake until just set in middle, 30 minutes. Let cool completely on sheets on wire racks. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined baking sheets until just golden, 15 to 20 minutes, rotating sheets halfway through. Let cool on sheets on racks. Cook's Notes A stand mixer is best for this thick dough. Rate it Print