Fruitcake Biscotti

Recipe from Southern Living

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Ingredients

  • 1/2 cup butter or margarine, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 1/2 teaspoons grated lemon rind
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 5 cups all-purpose 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

Preparation

  1. 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.
  2. Combine flour and next 3 ingredients; add to butter mixture, beating just until 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 minutes or until golden brown. Cool on baking sheet 5 minutes. Transfer to a wire rack to cool 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 minutes; turn cookies over, and bake 10 additional minutes. Remove to wire racks to cool.
  8. NOTE: If you can't find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots.
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