Fruitcake Biscotti^

1/2 c Butter or margarine;

-softened 2 c Sugar

4 lg Egg

1 ts Grated lemon rind

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 Recipe by: Cindy Briscoe Southern Living 11/96 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 14-x 2 inch log on a lightly greased baking sheet. Flatten logs slightly. Bake at 325 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 inch-thick slices with a serrated knife using a gentle sawing motion, and place slices on ungreased baking sheets. 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.
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