| 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.