Frank's Recipes! Cherry Biscotti for 72

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Cherry Biscotti for 72

INGREDIENTS	MEASURES	WEIGHTS (lb)
Sugar, granulated	2 cups	1 pound
Butter or margarine, softened	1 cup	8 ounces
Eggs	6	12 ounces
Orange peel, grated	4 teaspoons
Almond extract	2 teaspoons
Flour, all-purpose	6 cups	1-1/2 pounds
Dried tart cherries	2 cups	10 ounces
Almonds, toasted and finely chopped	1 cup	5 ounces
Baking powder	4 teaspoons
Salt	1/2 teaspoon

Yield
About 6 dozen cookies

Combine sugar and butter in large mixer bowl. Mix with an electric mixer on medium speed until well blended, about 2 minutes.

Add eggs, orange peel and almond extract. Blend on low speed until combined, about 1 minute.

Stir in flour, cherries, almonds, baking powder and salt until well blended. Divide dough into 4 parts (about 4 ounces each). Shape each portion into a roll 10-inches long. Place rolls on greased full sheet pan about 4 inches apart. Flatten each roll to 3-inch width.

Bake in a 350°F standard oven 25 to 30 minutes or until set and light golden brown. Remove from oven and let cool 10 minutes. Cut rolls diagonally into 1/2-inch thick slices with serrated knife.

Arrange slices, cut side down, on ungreased full sheet pan. Bake 8 to 10 minutes or until bottoms begin to brown. Turn cookies over. Bake an additional 5 to 7 minutes or until brown and crisp. Let cool completely on wire racks.

NOTE:
Biscotti can be stored in a tightly covered container for four to five days.