Fruitcake Biscotti

Fruitcake Biscotti
Source: Southern Living 11/96

Yield: 40 Cookies Oven Temp: 325 F Prep. Time: 30 min.

Ingredients:
	1/2		Cup	Butter	(Softened)
	2		Cup	Sugar	(Granulated)
	4		Each	Egg
	1		Tsp.	Lemon Peel		(Grated)
	1/2		Tsp.	Vanilla Extract
	1/4		Tsp.	Almond Extract
	5		Cup	Flour	(All Purpose)
	2		Tsp.	Baking Soda
	1		Tsp.	Baking Powder
	1/2		Tsp.	Salt
	3/4		Cup	Cranberries		(Dried)
	3/4		Cup	Cherries		(Dried)
	1/2		Cup	Orange Rind		(Candied)
	3/4		Cup	Almonds		(Slivered)

Instructions:
		1. Beat butter at medium speed with an electric mixer until creamy.
		2. Gradually add sugar, beating well.
		3. Add eggs, one at a time, beating after each addition.
		4. Add lemon peel, vanilla extract, and almond extract, mixing well.
		5. Combine flour, baking soda, baking powder, and salt.
		6. Add butter to mixture, beating just until dry ingredients are moistened.
		7. Turn the dough onto lightly floured surface.
		8. Knead in cranberries, cherries, orange rind, and almonds.
		9. Divide dough in half; shape each portion into a 14x2" log on a lightly greased baking sheet.
		10. Flatten the logs a little bit or else the crust will split and crack.
		11. Bake for about 30-35 minutes, or until golden brown.
		10. Transfer the logs to a wire rack and allow to cool for 10 min.
		11. Reduce the oven temp to 300.
		12. Place the logs on a cutting board and use a serrated knife to slice the logs diagonally into 1/2" thick slices.
		13. Place the slices on a baking sheet and bake 20 minutes or until lightly browned, turning after 10 minutes.

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