Fruitcake Biscotti^ Recipe

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AZ Cake Recipes -> Cakes recipes -> Fruitcake Biscotti^ recipe
AZ Cake Recipes -> 'F' cake recipes -> Fruitcake Biscotti^ recipe

Category: Cakes

Fruitcake Biscotti^ ingredients:

		Crust
2	tbsp.	butter or margarine, melted
1/2	tsp.	Instant Espresso powder
1	cup	vanilla Wafer Crumbs
		-----FILLING-----
24	oz.	Cream cheese
		-or Neufchatel cheese Room t
8	oz.	Mascarpone cheese
1 2/3	cup	Sugar
4		Lg eggs, Room Temp.
1	tsp.	vanilla extract
1	pinch	Salt
2	tsp.	Instant Espresso powder
1	tbsp.	Hot water
2	tbsp.	brandy
1	oz.	Semisweet chocolate, grated
2	tsp.	Unsweetened cocoa

Fruitcake Biscotti^ preparation:

1. Recipe by: Cindy Briscoe Southern Living 11/96 Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.

2. Add eggs, 1 at a time, beating after each addition.

3. Add lemon rind and next 2 ingredients, mixing well.

4. Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened.

5. Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds.

6. Divide dough in half; shape each portion into a 14-x 2 inch log on a lightly greased baking sheet.

7. Flatten logs slightly.

8. Bake at 325 for 30 to 35 minutes or until golden brown.

9. Cool on baking sheet 5 minutes.

10. Transfer to a wire rack to cool completely.

11. 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.

12. Bake at 325 for 10 minutes; turn cookies over, and bake 10 additional NOTE: If you can't find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots.

13. -----.

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