Fruitcake Biscotti

Name: Fruitcake Biscotti
Ingredients: 1/2 cup butter or margarine, softened; 2 cups sugar; 4 large eggs; 1 1/2 teaspoons grated lemon rind; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract; 5 cups all-purpose 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

14 ingredients

8 steps

Ingredients

1/2 cup butter or margarine, softened
2 cups sugar
4 large eggs
1 1/2 teaspoons grated lemon rind
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
5 cups all-purpose 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

1

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.
2

Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened.
3

Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds.
4

Divide dough in half; shape each portion into a 14- x 2-inch log on a lightly greased baking sheet. Flatten logs slightly.
5

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.
6

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.
7

Bake at 325° for 10 minutes; turn cookies over, and bake 10 additional minutes. Remove to wire racks to cool.
8

NOTE: If you can't find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots.