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Fruitcake Biscotti
Author/Submitted by: Cindy Briscoe Southern Living 11/96
Servings: 1
Categories:
Biscotti
/
Cakes
/
Cookies
/
Desserts
Ingredients: 1/2
Cup
Butter Or Margarine,
Softened
2
Cups
Sugar 4
Large
Egg 1
Teaspoon
Grated Lemon Rind 1/2
Teaspoon
Vanilla Extract 1/4
Teaspoon
Almond Extract 5
Cups
Flour 2
Teaspoons
Baking Soda 1
Teaspoon
Baking Powder 1/2
Teaspoon
Salt 3/4
Cup
Dried Cranberries 3/4
Cup
Dried Tart Cherries 1/2
Cup
Candied Orange Rind 3/4
Cup
Whole Blanched Or Slivered Almonds,
Coarsely
Chopped
Directions:
Beat butter at medium speed with an electric mixer until creamy; gradually
add sugar, beating well. Add eggs, 1 at a time, beating after each
addition. Add lemon rind and next 2 ingredients, mixing well.
Combine flour and next 3 ingredients; add to butter mixture, beating just
until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; lightly flour hands, and
knead in cranberries, cherries, orange rind, and almonds.
Divide dough in half; shape each portion into a 14-x 2 inch log on a
lightly greased baking sheet. Flatten logs slightly.
Bake at 325 for 30 to 35 minutes or until golden brown. Cool on baking
sheet 5 minutes. Transfer to a wire rack to cool completely.
Cut each log diagonally into 1/2 inch-thick slices with a serrated knife
using a gentle sawing motion, and place slices on ungreased baking sheets.
Bake at 325 for 10 minutes; turn cookies over, and bake 10 additional
minutes. Remove to wire racks to cool. Yield: 3 1/2 dozen
NOTE: If you can't find dried cranberries and cherries at your supermarket,
substitute raisins, dates, or chopped dried apricots.
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