---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Fruitcake Biscotti
 Categories: Biscotti
      Yield: 42 Cookies
 
    1/2 c  Butter; softened
      2 c  Sugar
      4 lg Egg
      1 ts Lemon rind; grated
    1/2 ts Vanilla extract
    1/4 ts Almond extract
      5 c  Flour
      2 ts Baking soda
      1 ts Baking powder
    1/2 ts Salt
    3/4 c  Dried cranberries
    3/4 c  Dried tart cherries
    1/2 c  Candied orange rind
    3/4 c  Whole blanched or slivered
           -almonds -- coarsely
           -chopped

  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 14x2" log on a
  lightly greased baking sheet. Flatten logs slightly.
  
  Bake at 325°F 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"-thick slices with a serrated
  knife using a gentle sawing motion, and place slices on ungreased
  baking sheets.
  
  Bake at 325°F for 10 minutes; turn cookies over, and bake
  10 additional minutes. Remove to wire racks to cool.
  
  NOTE: If you can't find dried cranberries and cherries at your
  supermarket, substitute raisins, dates, or chopped dried
  apricots.
 
  Recipe by Cindy Briscoe, Southern Living, Nov, 1996
 
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