Fruitcake Biscotti Recipe

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0 votes | 883 views
Servings: 12

Ingredients

Cost per serving $0.54 view details

Directions

  1. Beat butter at medium speed with an electric mixer till creamy; gradually add in sugar, beating well. Add in Large eggs, 1 at a time, beating after each addition. Add in lemon rind and next 2 ingredients, mixing well.
  2. Combine flour and next 3 ingredients; add in to butter mix, beating just till 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 min or possibly till golden. Cold on baking sheet 5 min. Transfer to a wire rack to cold 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 min; turn cookies over, and bake 10 additional min. Remove to wire racks to cold.
  8. Yield: 3 1/2 dozen
  9. NOTE: If you cannot find dry cranberries and cherries at your supermarket, substitute raisins, dates, or possibly minced dry apricots.
  10. Yield: 3 1/2 Dozen

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Nutrition Facts

Amount Per Serving %DV
Serving Size 131g
Recipe makes 12 servings
Calories 421  
Calories from Fat 87 21%
Total Fat 9.85g 12%
Saturated Fat 5.46g 22%
Trans Fat 0.0g  
Cholesterol 90mg 30%
Sodium 490mg 20%
Potassium 111mg 3%
Total Carbs 76.0g 20%
Dietary Fiber 2.3g 8%
Sugars 35.07g 23%
Protein 7.7g 12%
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