Dried Cherry Biscotti

Dried Cherry Biscotti
(and cocoa variation below)

1/2 cup butter
3/4 cup sugar
2 eggs
1 tsp. orange zest
1/2 tsp. vanilla
2-1/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1 cup broken raw pecans
1/2 cup chopped dried cherries

Cream sugar and butter. Add eggs and flavorings. Beat. Mix in flour, baking powder, and salt. Mix in nuts and dried fruit. Knead for a minute. Divide into three 1-1/2" to 2" diameter ropes. Bake 3" apart on greased cookie sheets at 350°F until firm. Cool slightly, cut carefully on the diagonal into 1/2" or 3/4" wide slices. Re-bake slices at 325°F until golden brown.

Wonderful cocoa variation!!! Substitute 1/4 cup cocoa for 1/4 cup flour, no orange or cherries, and use hazelnuts or almonds in place of the pecans.

--Sylvia, wrapping up extra frangipan cakes and bagging biscotti and wondering whether these jeans will still fit tomorrow...


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