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Fruitcake Biscotti
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- #44009
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1/2 cup butter or margarine, softened
2 cups sugar
4 large eggs
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
5 cups 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
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 degrees F 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 degrees F for 10 minutes; turn cookies over, and bake 10 additional minutes. Remove to wire racks to cool.
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nutrition data
150 calories, 4 grams fat, 26 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
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reviews & comments
May 13, 2008
this recipe is the BEST it does not have to be fruitcake, anything goes-cranberries, raisins, nuts i use this for all biscotti's i make