Title: Fruit & Nut Biscotti
Categories: Dessert
Yield: 3 Dozen

1/2	c	Sugar
1/4	c	Margarine, softened
1	ts	Grated lemon peel
2	tb	Lemon juice
1/2	ts	Vanilla
2		Eggs
1 3/4	c	All-purpose flour
1	ts	Baking powder
1/2	ts	Baking soda
1/2	ts	Cinnamon
1/2	c	Pecans, finely chopped
1/2	c	Assorted dried fruits, chop

Heat oven to 350 F. Lightly grease cookie sheet. In large bowl, beat sugar and margarine until light and fluffy. Add lemon peel, lemon juice, vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking powder, baking soda and cinnamon; mix well. Add to sugar mixture; mix well. Stir in pecans and dried fruit. On lightly floured surface, gently knead dough 5 or 6 times. Divide in half. Shape each half into 10-inch log; flatten to about 2 inches wide. Place logs on greased cookie sheet. Bake for 25 to 35 minutes or until firm and golden brown. Cool 10 minutes. Slice logs diagonally into 1/2-inch-thick slices. Place, cut side down, on same cookie sheet. Place, cut side down, on same cookie sheet. Bake an additional 13 to 16 minutes or until crisp, turning once.

Above 3500 Feet; Increase four to 2 cups. Bake as directed.

Nutritional Info: 1 Cookie; Cal.-60, Protein-1 gr., Carbo.-9 gr., Fat-3 gr., Chol.-12 mg., Sodium-50 mg.

Dietary Exchanges: 1/2 Starch, 1/2 Fat

: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994

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