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Almond & Dried Fruit BiscottiJust Almonds Almond Biscotti

Makes 30 Cookies

2 Cups All-purpose flour
1 Cup Almond flour
2 ½ tsp Baking powder
⅛ tsp Salt
⅓ Cup Finely chopped diced fruit (apricot, cranberry, cherry or a combination!)
½ Cup Slivered almonds
10 Tbsp Unsalted butter, slightly softened
1 Cup Sugar
3 Large eggs
Finely grated zest of 2 large lemons
¾ tsp Anise extract
½ tsp Lemon extract
Preheat the oven to 375.  Grease a large baking sheet and set aside.  Thoroughly stir together flours, baking powder, salt, dried fruit, and almonds.  

In a large mixing bowl, combine butter and sugar and beat until well blended.  Add eggs, lemon zest, anise extract, and lemon extract, and beat until light and fluffy.  Gradually beat in about half the dry ingredients.  As dough stiffens, stir in remaining dry ingredients with a large wooden spoon.  Divide dough in half.  Shape each half into a smooth, evenly shaped log about 11 inches long and 2 inches in diameter.  Shaping will be easiest if dough is placed in waxed paper then rolled back and forth until smooth).  Unroll logs from the paper directly onto baking sheet, spacing them as far from one another as possible.  Press down logs to flatten them slightly.

Place in the center of the oven and bake for 25 to 30 minutes or until logs are lightly browned.  Remove the baking sheet from the oven and let logs stand until completely cooled (about 1½ hours).  Cut logs diagonally into ½-inch thick slices using a large, sharp knife.  Lay slices out flat on a baking sheet, return to oven, and toast for 5 to 7 minutes.  Turn over slices and bake 4 to 5 minutes on second side (the longer the baking time, the crisper and drier the slices will be).  Remove from the oven and transfer biscotti to wine racks to cool completely.  

Store in an airtight container for up to 2 weeks.  Freeze for longer storage.