Festive Fruit Biscotti -- Quad-Cities Online Recipe Book
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Desserts:

Festive Fruit Biscotti

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Ingredients

1/2 cup margarine
1-1/2 cups white sugar
2 eggs
3 ounces white chocolate, melted
1/4 cup orange juice
1 teaspoon almond extract
2-1/2 teaspoons baking powder
2-3/4 cups white flour
1 teaspoon salt
3 ounces white chips
3/4 cup toasted almonds, chopped
3/4 cup dried fruit (mixed glace)

Instructions

Preheat oven to 350 degrees and line a large cookie sheet with parchment paper. Beat margarine until soft. Beat in sugar and eggs. Add melted white chocolate, juice and extract until combined. Fold in remaining ingredients. The dough will be sticky. Form dough into logs about 14 inches long and place 3 inches apart. Bake at 350 degrees for 30 minutes until golden brown. Lower oven temperature to 325 degrees. Remove biscotti from oven and let cool 5 minutes before slicing diagonally. Return to oven and toast on each side for 5 to 10 minutes. Store in air-tight containers. Note: The dried mixed glace fruit is the type used for fruit cake.

Connie Archer, Rock Island



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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