Tutti Frutti Biscotti
Pairs Well With
¼ cup dried cranberries, rough chopped
¼ cup golden raisins
¼ cup dried apricots, snipped into small pieces before measuring
¼ cup currants
3 T Pedroncelli Port
½ cup vegetable shortening
1 cup sugar
1 ½ t vanilla
1 t orange extract
½ t almond extract
2 ½ cups all-purpose flour
1 ½ t baking powder
1 cup toasted pecans, chopped if large pieces
Combine fruit with Port in small bowl and set aside for 4 hours or overnight.
Cream shortening and sugar. Mix in vanilla, orange and almond extracts. Beat in eggs, 1 at a time. Mix flour and baking powder and gradually add to creamed mixture. Stir in fruit and chopped pecans. Chill four hours or overnight (I recommend overnight.).
Divide dough in quarters and form into loaves approximately 14 inches long by 2 inches wide. Place two loaves on a lightly sprayed baking sheet about 3 inches apart. Gently flatten logs with a spatula or your palms. Dough is sticky so flour hands and worktop.
Bake in 375 degree oven for 15-18 minutes until light golden brown; lower oven temperature to 325 degrees; cool loaves and then cut into 1/3 inch slices. Place cut side down and return to oven and bake 15 minutes longer or until lightly toasted—turn them over about halfway through.
Cool and store in airtight container. Makes about 8 dozen. Enjoy with a glass of Mother Clone Zinfandel or Port.