Fruit And Nut Biscotti

Serve this wonderfully light and crispy biscotti with piping hot coffee or tea at your next luncheon.

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Servings 36

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ingredients 12
Prep Time 45 min
Total Time 1 hr 15 min

Ingredients

1/2: cup sugar

1/4: cup margarine or butter, softened

1: teaspoon grated lemon peel

2: tablespoons lemon juice

1/2: teaspoon vanilla

2: eggs

1 3/4: cups All Purpose Flour

1: teaspoon baking powder

1/2: teaspoon baking soda

1/2: teaspoon cinnamon

1/2: cup finely chopped pecans

1/2: cup chopped assorted dried fruit

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Directions

1 Heat oven to 350°F. Lightly grease cookie sheet. In large bowl, combine sugar and margarine; beat until light and fluffy. Add lemon peel, lemon juice, vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking powder, baking soda and cinnamon; mix well. Add to sugar mixture; mix well. Stir in pecans and dried fruit.
2 On lightly floured surface, gently knead dough 5 or 6 times. Shape dough into two 10-inch tolls. Place rolls 4 inches apart on greased cookie sheet, flatten each to 2 inches width.
3 Bake at 350°F. for 25 to 30 minutes or until set and golden brown. Remove from cookie sheet; place on wire racks. Cool 10 minutes. With serrated knife, cut rolls diagonally into 1/2-inch slices. Arrange slices, cut side down, on same cookie sheet.
4 Bake at 350° F. for 8 to 10 minutes or until bottoms are crisp. Turn cookies over; bake an additional 5 to 6 minutes or until crisp. Remove from cookie sheet; cool 15 minutes or until completely cooled. Store in tightly covered container.

EXPERT TIPS

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Expert Tips

In Italian, biscotti means "cookies". In our country, it refers specifically to the crisp twice-baked cookies that have become so popular with coffee.