Fruitcake Biscotti

• 1/2 cup butter or margarine, softened
• 2 cups sugar
• 4 large eggs
• 1 1/2 teaspoons grated lemon rind
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 5 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup dried cranberries
• 3/4 cup dried tart cherries
• 1/2 cup candied orange rind
• 3/4 cup whole blanched or slivered almonds, coarsely chopped

1. 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.
2. Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened.
3. Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds.
4. Divide dough in half; shape each portion into a 14- x 2-inch log on a lightly greased baking sheet. Flatten logs slightly.
5. Bake at 325u0b0 for 30 to 35 minutes or until golden brown. Cool on baking sheet 5 minutes. Transfer to a wire rack to cool completely.
6. 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.
7. Bake at 325u0b0 for 10 minutes; turn cookies over, and bake 10 additional minutes. Remove to wire racks to cool.
8. NOTE: If you can't find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots.

butter, sugar, eggs, lemon rind, vanilla, almond extract, flour, baking soda, baking powder, salt, cranberries, cherries, orange rind, whole blanched

Taken from www.myrecipes.com/recipe/fruitcake-biscotti (may not work)