Fruitcake Biscotti Recipe

Name: Fruitcake Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 325u00b0 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 325u00b0 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.

1454

kcal

Calories

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup butter or margarine, softened, 2 cups sugar, 4 large eggs, 1 1/2 teaspoons grated lemon rind, and more.

Yes, Fruitcake Biscotti falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruitcake Biscotti

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