Cherry Biscotti
published by pattiann on Dec 23, 2009
It might be a little late to make these for Christmas, but the day after you Christmas you may have a yen to cook. You could bake these and have them ready for New Years Eve parties.
cherry biscotti
2 cups all purpose flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp salt
1/2 stick of butter, cut in small pieces
1 cup whole almonds, coarsely chopped
1 cup whole candied cherries
2 large eggs slightly beaten
1/2 tsp vanilla
1. Preheat oven to 350 F Grease large baking sheet
2. Combine flour, sugar and baking powder and salt in a bowl. Cut in butter with a pastry blender until you form coarse crumbs. Stir in almonds and cherries. Stir in eggs and vanilla until well blended. If mixture is crumbly dry, add up to a tablespoon of milk. Divide mixture in half.
3. on lightly floured surface, use flour on your hands, press dough together and shape it into 2 10 inch long logs. Flatten to 2 1/2 inch width. Place logs on prepared baking heet.
4. Bake in 350F degrees oven for 30-35 minutes. With two spatulas, transfer logs for 20 minutes to racks to cool.
5. With serrated knife, cut each log diagonally into 3/4 inch thick slices, Return to baking sheet. Bake 15 minutes or until cookies are crisp and firm to the touch. Transfer to wire rack to cool. Store up to 2 weeks in an airtight container.
