In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
In a bowl, combine flour, baking powder, salt, cinnamon, cloves and allspice. Add to the creamed mixture, mixing until blended. Coarselt chop nuts and fold in. Stir in fruit.
Divide dough into two or four equal amounts. On a greased and floured baking sheet pat into two or four logs, 1” high, and 1 1/2” wide, spacing them at least 2” apart (they spread).
Bake in the middle of a preheated 325* oven for 25 minutes or until lightly browned. Transfer from the baking sheet to a rack. Let cool for 5 minutes. Transfer to a cutting board. With a serrated knife, slice diagonally about 1/2” thick. Place the slices upright on the baking sheet and return to the oven for 10 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container.
Variation: For cookies instead of biscotti, follow directiont 1-3 above. Then drop rounded tablespoonfuls on a baking sheet. Flatten each cookie slightly with the palm of your hand. Bake at 375* for 17 minutes or until slightly browned. Cool on a rack.
Submitted By: Betsy
Original Source: Biscotti
These have a really nice wheat flavor sweetened with the brown sugar. I'm going to try making them with graham flour next time I make them.