FRUITCAKE BISCOTTI TNT
2 1/2 to 3 cups flour
1 1/3 cups brown sugar
3 eggs (or 6 egg whites)
1 tsp salt
2 tsp baking powder
1 tsp cinnamon
3/4 tsp nutmeg or cardamom
1/4 tsp cloves
5 tbl Marsala Olive Fruit Oil
1 tsp vanilla
1/4 cup dried apples chopped small (or dried apricots)
1/4 cup dried blueberries or raisins
1/4 cup candied orange or lemon peel chopped
1/4 cup candied pineapple or cherries chopped small
1/4 cup dates chopped
3/4 cup pecans, pistachios or cashew chopped
1/4 cup peach brandy or rum liqueur
1 tbl milk (if needed)
In a mixing bowl add fruit and brandy. Let stand about 1 hour.
In a large mixing bowl add dry ingredients, make well in center. Add eggs,
oil,
and vanilla. Stir, add brandy and nuts. Blend until dough holds together.
Place dough in a floured board, knead lightly, cut into 6 pieces. roll each
piece into a 1 1/2 to 2
by 10 to 12 inch logs.
Place on foil lined greased cookie sheets 4 inches apart.
Bake in a 350 F oven for about 20 minutes or until firm to the touch.
Remove from oven, cool about 15 minutes. With a serrated knife, cut logs
using a
gentle sawing motion, into 1/2 or 3/4 inch wide slices.
Place biscotti back on cookie sheets, bake 9 to 10 minutes to crisp.
VARIATION:
Add to batter 6 to 8 filaments of saffron.
Makes 60 to 70
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