Italian Biscotti with Sicilian Candied Orange Peel

INGREDIENTS
4 Tablespoon (57 Gr) unsalted butter
1/4 Cup Vegetable shortening (you can substitute with butter)
3/4 Cup Sugar
3 Large Eggs
1 Teaspoon Vanilla Extract
100 Gr. Candied Fruit
1 Teaspoon Baking powder
3/4 Teaspoon Salt
3 Cups all purpose flour
1 1/2 Cup Whole Blanched Almonds

METHOD
Preheat the oven to 190 Degrees Celcius (375 F)
In a large mixing bowl, cream together the butter, shortening and sugar. Then add the eggs, one at a time, beating well after each addition and scraping down the bowl midway through.
Beat in the Vanilla, baking powder and salt.
Mix in the flour, 1 cup at a time until you have a cohesive, well-mixed dough. Add the nuts and candied fruits of choice, until well distributed.
Transfer the dough on a flour surface and divide in 3 equal size balls.
Roll each ball into a log measuring approx. 30 cm (12 inches) long.
Bake on an oven plaque covered with parchment paper for 20-25 minutes.
Let cool for 10 minutes and cut your cookies 1.5cm (1/2 inch) wide and bake for another 20 minutes. Remove from the oven and turn the cookies over and bake for yet, another 20 minutes. Well worth the time !

They keep well in an airtight container and freeze beautifully.
You can substitute candied fruits with cranberries and pistachios or simply with 1 tablespoon of Aniseed and Anise Extract with Hazelnut for a Classic interpretation.

TIP DU JOUR – VARIATION – Instead of the candied fruit – I often put 1 cup of dried cranberries and 1 cup of sliced almonds with a few drops of almond essence.