-Sally, Newbury, Ohio


Cory’s Confetti Biscotti


  • 1-1/2 Tablespoons Yellow Dog Sweet Shake
  • 1/2 cup butter softened
  • 2 cups sugar
  • 4 large eggs
  • 1 1/2 teaspoons grated lemon rind
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 5 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup dried cranberries
  • 3/4 cup dried tart cherries
  • 1/2 cup candied orange rind
  • 3/4 cup whole blanched or slivered almonds coarsely chopped


  • Preheat oven to 325 degrees.
  • 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 and shake on a little more
  • Yellow Dog Sweet Shake and 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 minutes. Remove to wire racks to cool. Store in an airtight container for up to two weeks.
  • NOTE: You can substitute other dried fruits such as pineapple, raisins, apricots