Tuesday, 8 December 2015

Fa la la la la, la la la la.......
tis the season

to bake!
Candied Fruit Log

For a few years now, I have not baked cookies for Christmas.
Cookies do take extra effort and I have been baking fabulous desserts when invited instead.

This year I was in the mood to bake the cookies that I learned to make with my Sicilian neighbor, who bless her,
has passed on.
She was a wonderful baker.

This is where tradition begins,
 recipes pass from generation to generation.
She knew I loved to cook and bake so, when she made this big batch of cookies, any help would be grateful~
She would make them during the day and when my girlfriend (her daughter) and I would come home from school we would help her ice the cookies.

Of course we would sample as we helped too ;D...
Contrary to most Biscotti,
these are not baked twice and are softer in the center.

Here's what you'll need:

Candied Fruit Log

6 lg eggs
1/2 cup milk
I used dairy free
1/2 lb Crisco vegetable shortening, melted, cooled
6 1/2 cup flour
1 grated orange and lemon
2 1/4 cup sugar
5 tsp baking powder
1 cup each chopped nuts and candied fruit

Mix dry ingredients together.
Stir in fruits and nuts.

Whisk eggs, milk, sugar & Crisco

Pour liquids into dry ingredients.
Mix by hand to form a firm dough.
Knead gently on a lightly floured surface.
Divide into 6 pieces.
Roll each piece into logs*

Place 2 or 3 logs onto your baking sheet.
Roll out to the length of your baking sheet. This will determine the size of the roll.
Line with parchment or silpat.
Bake 20-25 min until lightly golden.

2 cups icing sugar
1 tsp lemon or orange extract
3-6 tbsp. milk or lemon/orange juice

Mix until you like the consistency.
You may like it thick or thinner.
Allow to dry then slice the roll.

You can ice each roll, dry, wrap and store
slice, ice individually, dry, then store.
Either way, place over a rack lined baking sheet.

Store tightly wrapped or layered with wax paper in a large plastic freezer proof container for
up to 3 months.

Enjoy with love!

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