Free Recipe Fruitcake Biscotti
Recipe Type: Free Cookie Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Fruitcake Biscotti Recipe
1/2 c Butter Or Margarine;
-Softened
2 c Sugar
4 lg Egg
1 ts Grated Lemon Rind
1/2 ts Vanilla Extract
1/4 ts Almond Extract
5 c Flour
2 ts Baking Soda
1 ts Baking Powder
1/2 ts Salt
3/4 c Dried Cranberries
3/4 c Dried Tart Cherries
1/2 c Candied Orange Rind
3/4 c Whole Blanched Or Slivered
-Almonds; Coarsely Chopped
Fruitcake Biscotti Preparation
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. 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@ix.netcom.com>
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