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Wednesday, December 14, 2011

Italian Fruit Cookies

I stumbled upon this recipe last holiday season while searching for holiday cookie recipes.  I read through it and realized it was yet another Biscotti recipe.  I made these last year and they were very good.  Since then, I have used the method and general idea from this recipe to make other "flavors" of Biscotti (if you were at the 2011 Family Reunion and tried my Pistachio, Cherry & Lime Biscotti, this is the method I used).

Italian Fruit Cookies

1/2 Cup Butter  
2 Cups Sugar
1/2 tsp anise extract
6 Eggs
5 Cups sifted flour 
3 tsp. Baking powder
1/2 tsp. Salt
1 1/2 Cup diced, mixed candied fruit, citron or whole pine nuts

Cream butter & sugar in large bowl.  Blend in extract and eggs.  Mix together flour, B.P. and salt, gradually mix into butter & egg mixture to make a stiff dough.  Chill dough 1 hr.  Divide dough into 4 equal parts.  Taking one portion, roll to rectangle 12 in. long and 8 in. wide.  Sprinkle surface of dough evenly with 1/3 cup of the candied fruit or nuts.  Starting with the wide side of the rectangle, roll dough tightly to make a long, compact loaf.  Place rolls on lightly greased baking sheet (2 loaves to a sheet).  Bake in med. hot oven (375 degrees) 25-30 min. until lightly browned.
Remove from oven, let cool on pans for 5 min.  Cut in diagonal slices, 1/2 in. thick.  Lay slices cut side down on cookie sheet & toast 16-18 min. (375 degrees) or until lightly toasted.  Cool and store in airtight containers or fridge.  Makes about 6 dz. 

Chris' Note:  As I said, I use the method from this recipe when I make my Biscotti.  When you roll out the dough and sprinkle with the nuts or fruit, you get a nice, even distribution and the nuts, etc. stay in the dough, since it's then rolled into it, rather than kneaded through it. 

I hope you enjoy this recipe - Buon Natale!

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