Biscotti with dried fruits and nuts

Ingredients:

• 2/3 cup dried cranberries
• 2/3 cup coarsely chopped dried figs
• 2/3 cup diced candied orange peel
• 1/3 cup red candied cherries, quartered
• 1/3 cup green candied cherries, quartered
• 3/4 tbsp. + 2 tbsp. l. bourbon
• 3 cups premium flour
• 2 tsp baking powder
• 0.5 tsp salt
• 0.5 tsp ground cloves
• 1/4 tsp ground nutmeg
• 110g unsalted butter, room temperature, plus extra for greasing your hands
• 1 cup dark brown sugar
• 2 large eggs
• 1 cup walnuts, coarsely chopped
• 1 cup powdered sugar

Preparation:

1. Combine cranberries, figs, candied peel, red and green cherries, and 3/4 cup bourbon in a bowl. Cover and let steep for 1 hour.
2. Position racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C).
3. In a medium bowl, whisk together the flour, baking powder, salt, cloves, and nutmeg. In a large bowl, beat the butter and brown sugar with a mixer on medium speed until light and fluffy, 1-2 minutes. Add the eggs one at a time.
4. Reduce mixer speed to low; beat in flour mixture until fully incorporated, then beat in dried fruit mixture and walnuts (dough will be sticky).
5. Grease your hands with butter and divide the dough in half. Form each half into 10x30 cm loaves on separate baking sheets.
6. Bake, rotating the baking sheets halfway through, until the cookies are golden brown around the edges, 35 minutes. Let cool on the baking sheets for 15 minutes.
7. Reduce oven temperature to 150°C.
8. Transfer the loaves to a cutting board. Using a serrated knife, cut them crosswise into 1 cm thick slices. Arrange the slices, cut side down, on a baking sheet.
9. Bake, rotating the baking sheets halfway through, until the biscotti are golden brown and crisp, about 1 hour. Transfer to wire racks to cool completely.
10. In a bowl, combine powdered sugar with the remaining 2 tablespoons bourbon; drizzle the glaze over the biscotti. Let set for 15 minutes.