CHERRY ALMOND BISCOTTI
Usually served with dessert wine, this cherry almond biscotti is perfect with espresso or cappuccino.
Provided by PJ's kitchen
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 32
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
- Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
- Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
- Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
- Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
- Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 24.3 g, Cholesterol 27.1 mg, Fat 3.4 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 87.9 mg, Sugar 13.4 g
DRIED CHERRY AND ALMOND BISCOTTI
Steps:
- Preheat the oven to 300 degrees F.
- In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the vanilla.
- Gently mix in the flour, baking powder, salt, and lemon zest. Once the dry ingredients are incorporated, fold in the almonds and dried cherries.
- Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with a little flour. Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.
- Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack.
- Line a cookie sheet with parchment or wax paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden. Store in a cool place in air-tight containers. Try not to eat them all at the same time.
- Bring a saucepan with 1-inch of water in it to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost completely melted. Remove it from the saucepan and continue stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.
CHEF ANNE'S DRIED CHERRY & ALMOND BISCOTTI
Steps:
- Preheat the oven to 300°F.
- In a large mixing bowl, combine the butter and granulated sugar and mix, scraping down the sides as needed, until light and fluffy. Beat in the 2 whole eggs one at a time, stirring to combine thoroughly after each addition. Add the vanilla.
- Gently mix in the flour, baking powder, salt, and lemon zest. Stir until all the dry ingredients are fully incorporated. Fold in the almonds and cherries.
- Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs, about the length of the baking sheet, and place them on the prepared baking sheet.
- Beat the egg white with 1 tablespoon water. Brush the logs with the egg wash, sprinkle them with the turbinado sugar, and bake for 30 minutes.
- Remove the logs from the oven, transfer to a cutting board, and use a serrated knife to cut them into 1/2-inch slices-on the bias-while they are still warm (slicing them while warm will prevent crumbling). Keep the ends to nibble on while the other biscotti are baking.
- Lay the biscotti back on the baking sheet and bake for another 10 minutes to toast and harden.
- Let the biscotti cool and store in an airtight container.
CHERRY-ALMOND BISCOTTI
Unlike many crumbly cookies, these biscotti are sturdy enough to mail. For a holiday gift, send a batch along with a pound of your favorite coffee beans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 8 minutes. Drain, reserving 2 tablespoons liquid. If liquid equals less than 2 tablespoons, add enough liqueur to make 2 tablespoons.
- Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in reserved cherry liquid and the vanilla. Reduce speed to low, and gradually mix in flour mixture. Stir in cherries and almonds.
- On a lightly floured surface, halve dough. Shape each half into a 12 1/2 by 2 1/2-inch log. Flatten logs to 1/2 inch thick. Transfer to a baking sheet lined with a parchment paper. Brush logs with beaten egg; sprinkle with the sanding sugar.
- Bake 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees.
- Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on baking sheets. Bake 8 minutes; flip. Bake 8 minutes more. Let cool until crisp.
DRIED CHERRY BISCOTTI
Need a holiday treat that's not overly sweet? Sharon Martin of Manistee, Michigan has an answer with her Dried Cherry Biscotti. The cherries and almonds add color and texture and a dusting of powdered sugar dress these up. CW taste testers noted these biscotti were not as hard and crunchy as some.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat butter and sugar until crumbly. Beat in egg whites and extract. Combine the flour, baking powder and salt; gradually add to sugar mixture. Stir in cherries and almonds (dough will be stiff). , Press into an 8-in. square baking dish coated with cooking spray. Bake at 375° for 15-20 minutes or until lightly browned. Cool for 5 minutes. Remove from pan to a cutting board; cut biscotti in half with a serrated knife. Cut each half into 1/2-in. slices. , Place slices cut side down on baking sheets coated with cooking spray. Bake for 8-10 minutes or until light golden brown, turning once. Remove to wire racks to cool. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 123mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
CHEF JOHN'S ALMOND BISCOTTI
My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h
Yield 15
Number Of Ingredients 12
Steps:
- Whisk flour, baking powder, and salt together in a mixing bowl.
- Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
- Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
- Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
- Transfer biscotti to a cooling rack; let cool to room temperature.
Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g
DRIED CHERRY BISCOTTI
The finished biscotti can be dipped halfway in melted semisweet chocolate to make them extra special!
Provided by Mercy
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease one cookie sheet (spray oil works well for this).
- Preheat oven to 350°F.
- Blend flour, sugar, baking soda, baking powder and salt. Add eggs and vanilla, beating until dough is formed.
- Stir in cherries and almonds.
- Turn the dough out on lightly floured surface and knead several times. Using the greased cookie sheet as a surface, divide the dough in half and form into two flat logs about 9 inches long and 3 inches wide.
- Bake for 25 minutes or until lightly browned on top.
- Let cool directly on the baking sheet resting on a rack for 10 minutes.
- Lower heat to 325°F.
- On a cutting board, cut the logs on the diagonal into 1/2-inch-thick pieces.
- Put back into oven for 5 minutes.
- Turn over and bake 5 more minutes.
- Remove from cookie sheet and cool on baking rack.
- Store in airtight container.
Nutrition Facts : Calories 134.7, Fat 3.3, SaturatedFat 0.4, Cholesterol 31.7, Sodium 109.6, Carbohydrate 23, Fiber 1, Sugar 10.3, Protein 3.6
ALMOND CHERRY BISCOTTI
Make and share this Almond Cherry Biscotti recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 1h
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, salt and baking powder.
- Cut in butter until mixture resembles coarse crumbs.
- In another bowl, whisk the eggs, milk and vanilla; stir into flour mixture until blended.
- Stir in almonds and cherries (dough will be crumbly).
- Divide dough in half; shape into two balls.
- On an ungreased baking sheet, shape each half into a 10-in. x 2-1/2-in. rectangle.
- Bake at 350° for 30-35 minutes or until golden brown.
- Carefully remove to wire racks; cool for 20 minutes.
- Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices.
- Place cut side down on ungreased baking sheets.
- Bake for 15 minutes or until firm.
- Remove to wire racks to cool.
- Store in an airtight container.
Nutrition Facts : Calories 128.3, Fat 5.5, SaturatedFat 1.6, Cholesterol 22.8, Sodium 95.5, Carbohydrate 17.5, Fiber 1, Sugar 8.7, Protein 2.9
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