Recipe - Fruitcake Biscotti

One half cup Butter Or Margarine;
Softened
2 cup Sugar
4 lg Egg
1 teaspoon Grated Lemon Rind
One half teaspoon Vanilla Extract
One fourth teaspoon Almond Extract
5 cup Flour
2 teaspoon Baking Soda
1 teaspoon Baking Powder
One half teaspoon Salt
Three fourths cup Dried Cranberries
Three fourths cup Dried Tart Cherries
One half cup Candied Orange Rind
Three fourths 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 14x 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 One half inchthick 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 One half 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 MCRecipe Digest V1 #314

Date: Fri, 22 Nov 1996 08:07:03 0600

From: "Never Tell" madsky@ix.netcom.com