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
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!