This is a print preview of "Fruitcake Biscotti" recipe.

Fruitcake Biscotti Recipe
by Global Cookbook

Fruitcake Biscotti
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  Servings: 12

Ingredients

  • 1/2 c. Butter or possibly margarine softened
  • 2 c. Sugar
  • 4 lrg Egg
  • 1 tsp Grated lemon rind
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Almond extract
  • 5 c. Flour
  • 2 tsp Baking soda
  • 1 tsp Baking pwdr
  • 1/2 tsp Salt
  • 3/4 c. Dry cranberries
  • 3/4 c. Dry tart cherries
  • 1/2 c. Candied orange rind
  • 3/4 c. Whole blanched or possibly slivered almonds coarsely minced

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