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Fruitcake Biscotti

Author/Submitted by: Cindy Briscoe Southern Living 11/96
Servings: 1
Categories: Biscotti / Cakes / Cookies / Desserts

1/2  Cup  Butter Or Margarine, Softened
2  Cups  Sugar
4  Large  Egg
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

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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