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Wednesday, 7 March 2012

Baking My Way: Fruit & Nut Biscotti

 Ok, there's no way of getting around this, I didn't like this recipe. If you like fruit cake you'll love this recipe! It's pretty much fruit cake biscotti. It's a great recipe, just not one that I like. On to another!


INGREDIENTS
1/2 cup sugar
1/4 cup 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

DIRECTIONS
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.

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.

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.

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