Fruitcake biscotti

Yield: 1 Servings

Measure Ingredient
½ cup Butter Or Margarine; Softened
2 cups Sugar
4 larges Egg
1 teaspoon Grated Lemon Rind
½ teaspoon Vanilla Extract
¼ teaspoon Almond Extract
5 cups Flour
2 teaspoons Baking Soda
1 teaspoon Baking Powder
½ teaspoon Salt
¾ cup Dried Cranberries
¾ cup Dried Tart Cherries
½ cup Candied Orange Rind
¾ cup Whole Blanched Or Slivered Almonds; Coarsely Chopped

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

Recipe By : Cindy Briscoe Southern Living 11/96 Posted to MC-Recipe Digest V1 #314 Date: Fri, 22 Nov 1996 08:07:03 -0600 From: "Never Tell" <madsky@...>

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