Fruitcake Biscotti^

---------- Recipe via Meal-Master (tm) v8.05

Title: Fruitcake Biscotti^
Categories: Biscotti
Yield: 1 servings

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

Recipe by: Cindy Briscoe Southern Living 11/96 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.

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