FRUITCAKE BISCOTTI

By zircon50

Ingredients

• Glaze:
• 1/2 cup butter softened
• 1 cup granulated sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon clove
• 1/2 cup mixed candied peel
• 1/2 cup candied pineapple coarsely chopped
• 1/2 cup red glacé cherries
• 1/2 cup green glacé cherries
• 1 1/2 cup icing sugar
• 2 tablespoons brandy

Preparation

Step 1

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 325 F (160 C) 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 300?F (150 C) oven until almost dry, about 35 minutes. Transfer to rack; let cool completely.

Glaze: Whisk icing sugar with brandy; drizzle over tops of biscotti.