Fruity Biscotti

Fruity Biscotti

Ingredients:

1

Cup

Almonds

2

Cups

All-purpose flour

1-1/2

Tsp

Baking powder

1/8

Tsp

Salt

Cup

Butter, melted

Cup

Sugar

3

 

Eggs

1

Tsp

Orange, Lemon, or almond extract

1

Cup

Dried cranberries

1/2

Cup

Dried apricots. Chopped

1/2

Cup

Dried cherries, chopped

Or

2 cups

Dried Mixed Fruit

1

 

Egg

4

Tsp

sugar

Directions:

Place the almonds in a preheated 325. oven and toast the almonds just until they begin to take on color. Cool, and coarsely chop, set aside

In a medium bowl, mix together the flour, baking powder, and salt. Set aside.

In a large bowl, with an electric mixer, beat together the butter and sugar. Add the almonds, the eggs and extract. Add the dry ingredients and continue mixing until well blended. Fold in the fruit and mix well.

On a lightly floured surface, divide the dough in half, and form two loaves about 11x2 and place on a lightly greased baking sheet. Lightly beat the egg with one tablespoon of water, and then brush the tops of the loaves with the egg mixture. Sprinkle the sugar evenly on top of the egg wash. Bake for about 35 minutes or until they are slightly golden brown. Allow to cool for 5 minutes, then using a serrated knife cut into slices. Place these slices back on the baking sheet, and cook an additional 5-10 minutes or until the cookies are golden in color and dry. Cool, and store in an airtight container.

 

 

Yields

3 dozen

 

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