FRUITCAKE BISCOTTI

FRUITCAKE BISCOTTI image

Number Of Ingredients 19

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1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
2 tsp (10 mL) vanilla
1 tsp (5 mL) almond extract
2-1/2 cups (625 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) nutmeg
1/4 tsp (1 mL) allspice
1/4 tsp (1 mL) cloves
1/2 cup (125 mL) mixed candied peel
1/2 cup (125 mL) candied pineapple, coarsely chopped
1/2 cup (125 mL) red glacé cherries
1/2 cup (125 mL) green glacé cherries
Glaze:
1-1/2 cups (375 mL) icing suga
r2 tbsp (30 mL) brandy

Steps:

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla and almond extract. Whisk together flour, baking powder, cinnamon, salt, nutmeg, allspice and cloves; add to butter mixture in 2 additions, stirring just until combined. Fold in citrus peel, pineapple, and red and green cherries. Divide dough in half. On lightly floured surface, shape each into 12-inch (30 cm) long rectangle. Place, 2 inches (5 cm) apart, on parchment paper-lined baking sheet; press to flatten slightly. Bake in 325ºF (160ºC) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes. Transfer logs to cutting board. Using chef's knife, cut diagonally into 1/2-inch (1 cm) thick slices. Stand slices upright, about 1/2 inch (1 cm) apart, on baking sheet. Bake in 300ºF (150ºC) oven until almost dry, about 35 minutes. Transfer to rack; let cool completely. Glaze: Whisk icing sugar with brandy; drizzle over tops of biscotti.