Named for the pattern of nuts and fruit visible after the biscotti are cut, this is an easy and infinitely variable recipe. Don’t hesitate to change the combination of nuts and/or fruit to suit your personal taste — this is not a solemn recipe.
Prepare the pasta frolla and knead in the nuts and fruit, being careful not to overmix the dough. Divide the dough into
Bake the logs at 350 degrees for about 30 minutes, until they are well colored and firm to the touch. Remove from the pans or sheets to racks to cool. When cool, slice through the logs diagonally at
Store the mosaici in a tin between layers of wax paper.
© 1990 Nick Malgieri. All rights reserved.