Dried Cherry Biscotti
(and cocoa variation below)
1/2 c. butter
3/4 c. sugar
2 eggs
1 t. orange zest
1/2 t. vanilla
2 1/4 c. flour
1 t. baking powder
1/4 t. salt
1 c. broken raw pecans
1/2 c. chopped dried cherries
Cream sugar and butter. Add eggs and flavorings. Beat. Mix in flour, bp, 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 until firm. Cool slightly, cut carefully on the diagonal into 1/2" or 3/4" wide slices. Re-bake slices at 325 until golden brown.
Wonderful cocoa variation!!! Substitute 1/4 c. cocoa for 1/4 c. 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...