Fruitcake Biscotti^ -

-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

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

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. --