How To make Fruitcake Biscotti
1/2 c Butter or margarine;
-softened 2 c Sugar
4 lg Egg
1 ts Grated lemon rind
1/2 ts Vanilla extract
1/4 ts Almond extract
5 c Flour
2 ts Baking soda
1 ts Baking powder
1/2 ts Salt
3/4 c Dried cranberries
3/4 c Dried tart cherries
1/2 c Candied orange rind
3/4 c Whole blanched or slivered
-almonds -- coarsely Chopped Recipe by: Cindy Briscoe Southern Living 11/96 Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating after each addition. Add lemon rind and next 2 ingredients, mixing well. Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds. Divide dough in half; shape each portion into a 14-x 2 inch log on a lightly greased baking sheet. Flatten logs slightly. Bake at 325 for 30 to 35 minutes or until golden brown. Cool on baking sheet 5 minutes. Transfer to a wire rack to cool completely. Cut each log diagonally into 1/2 inch-thick slices with a serrated knife using a gentle sawing motion, and place slices on ungreased baking sheets. Bake at 325 for 10 minutes; turn cookies over, and bake 10 additional NOTE: If you can't find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots. -----
How To make Fruitcake Biscotti's Videos
Fruit Cake Cookies
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Cake Rusk || Cake Mix Cashew Biscotti Recipe || Cake Rusk Cookies
Cake Rusk is a simple recipe that is endlessly adaptable! It’s crunchy on the outside, tender on the inside with the perfect amount of sweetness. It's very similar to Italian biscotti and perfect to serve with coffee or tea!
Ingredients:
All Purpose Flour - 2 cup
Baking Powder - 2 tsp
Sugar - 3/4 cup
Butter - 150 g
Egg - 3 large
Vanilla essence - 2 tsp
Crushed Cashew Nut - 1/3 cup (Almond/ Hazel nut/ mixed nuts)
Music:
#Cake_rusk #sponge_cake #Dry_cake
#bakery_style_cake
#Vanilla_cake #biscuit
#cookies #toasted
Cake mix cookies || Cake Mix Biscotti Recipe || Holiday Cookies || Tea time cookies|| Biscuits || Cake rusk bakery || Cake Mix Biscuit Recipe|| Cookies for coffee|| Rusk Recipe
MeMe's Recipes | Fruitcake Cookies
For National Cookie Day I made Fruitcake Cookies!! These are delicious... and I bet you will like them, even if you don't like Fruitcake. And , just so you know... these are Santa approved! #memesrecipes #shineforjesus #sundaylunchatmemes #fruitcakerecipe #cookiesrecipe #fruitcakecookies #nationalcookieday
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Fruit Cake Cookies
The fifth item on my Christmas baking list. These cookies have fabulous taste. If you love fruit cake try these wonderful light fruit cake cookies. This batch made 104 cookies - 8 and a half dozen of two bites of deliciousness! Want to see more? Look for my Christmas Baking Playlist! Recipe follows:
Fruit Cake Cookies
Bake in a preheated 325°F (163°C)
Recipe is from - Jean Pare Company’s Coming Most Loved Cookies (as cut out of the news paper in 2005) with a couple of changes.
2 cups (500 ml) mixed glace fruit (I used the deluxe mixture)
1 cup (250 ml) raisins ( I used golden raisins)
1 cup (250 ml) chopped pitted dates
1 cup (250 ml) (100 gm) chopped pecans
1/2 cup (75 gm) all purpose flour in Canada (USA use bread flour UK strong flour)
1/2 cup (75 gm) softened butter
1 cup (150 gm) sugar (UK caster sugar)
2 large eggs
1 teaspoon (5 ml) vanilla
1 cup (153 gm) all purpose flour in Canada (USA use bread flour UK strong flour)
1/2 teaspoon (2 ml) baking soda
1/4 teaspoon (1ml) cinnamon (optional)
Put first four ingredients in a large bowl. Add the first amount of flour. Dredge the fruit in the flour until it is all absorbed - use a spoon or your hand.
In a separate large bowl using a stand mixer, hand held mixer, or a wooden spoon, cream butter and sugar together. Add eggs one at a time, beating well after each addition. Add vanilla. Beat until smooth. Combine second amount of flour, baking soda, and cinnamon in a small bowl. Add to butter mixture. Mix until no dry flour remains. Fold in fruit mixture. Combine well so no flour is visible in batter or on fruit. Drop onto greased cookie sheet, using a 1 Tablespoon cookie scoop or a tablespoon from the kitchen drawer, about 2 inches apart. Bake in a preheated 325°F (163°C) for 15 to 18 minutes until golden brown. Remove to wire racks to cool. Makes about 5 dozen cookies. This batch made 104 cookies - 8 and a half dozen.
Dried Fruit & Nut Loaf Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Dried Fruit and Nut Loaf. This loaf is a cake with lots of dried fruits (raisins, dried cranberries, dried cherries, dates, figs, prunes, and apricots) and nuts (walnuts, pecans, almonds, and/or hazelnuts) with just enough batter to hold it all together. What I also love about this cake is that it does not call for butter or even oil, instead, the ingredients are bound together with flour and beaten eggs.
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How to Make CUCCIDDATI | Italian Christmas Cookies
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How to Make CUCCIDDATI | Sicilian Christmas Cookies
Today, Eva is teaching me how to make a highly-requested Sicilian Christmas dessert: cucciddati!
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00:00 A Big Thank-You to Vessi!
01:10 Cucciddati: Sicilian Christmas Cookies
01:42 Pasta Grammarian Spotlight!
01:53 Making the Cucciddati Dough
05:54 Making the Cucciddati Filling
10:44 Stuffing the Cucciddati
12:27 Baking the Cucciddati
12:45 Decorating the Cucciddati
13:06 Tasting the Cookies!
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Eva's source for whole, candied cedro, AKA citron -
CUCCIDDATI RECIPE -
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