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
DOOR COUNTY CHERRY BISCOTTI
Make and share this Door County Cherry Biscotti recipe from Food.com.
Provided by Spankie
Categories Dessert
Time 1h30m
Yield 36 cookies
Number Of Ingredients 14
Steps:
- Separate one egg; set aside.
- In a large mixing bowl, cream butter and 1 cup plus 2 tablespoons sugar until light and fluffy. Beat in remaining eggs and reserved egg yolk. Beat in extract.
- Combine flour, baking powder and baking soda; gradually add to the creamed mixture.
- Turn onto floured surface. Knead in cherries and almonds. Divide dough in half; spape each portion into a 12x3" rectangle. Transfer to a greased baking sheet.
- Beat reserved egg white; brush over dough. Sprinkle with remaining sugar.
- Bake at 350F for 28-30 minutes. Cool 10 minutes.
- Transfer to a cutting board; with a serrated knife, cut each rectangle diagonally into 18 slices. Place cut side down on greased baking sheet. Bake for 20-25 minutes, turning once. Remove to wire racks to cool.
- In a microwave safe bowl, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; let stand until set.
- Melt white chocolate and remaining 2 teaspoons shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; set stand until set. Store in an airtight container.
Nutrition Facts : Calories 162.7, Fat 7.6, SaturatedFat 3.5, Cholesterol 22.9, Sodium 45.9, Carbohydrate 21.9, Fiber 1, Sugar 11.2, Protein 2.9
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.
(CHOCOLATE) CHERRY PECAN BISCOTTI
Everybody I've ever made these for have loved them. I've made them with marshmellows before too... but that didn't really work out too well hehehe. In the picture the lighter biscottis don't have the cocoa powder in them and the darker ones do. (I like them without cocoa better but that's just me.)
Provided by ThatSouthernBelle
Categories Breads
Time 1h16m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients together.
- Make into a 1/2 inch thick loaf on a wax paper.
- Place wax paper on a cookie sheet.
- Bake for 45 minutes on 300°F.
- Cut loaf into pieces.
- Bake 12 minutes on each flat side.
- Brush top of biscotti with extra almond flavoring.
- Serve.
Nutrition Facts : Calories 138.4, Fat 2.5, SaturatedFat 0.5, Cholesterol 42.3, Sodium 58.3, Carbohydrate 23.6, Fiber 0.6, Sugar 10.7, Protein 3.1
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
CHERRY BISCOTTI
Make and share this Cherry Biscotti recipe from Food.com.
Provided by Gingerbear
Categories Dessert
Time 1h25m
Yield 30 serving(s)
Number Of Ingredients 14
Steps:
- Combine 3/4 cup sugar and eggs in a large mixing bowl.
- Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color.
- Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed.
- Combine flour, walnuts, baking powder and salt; gradually add to egg mixture.
- Mix on low speed 1 to 2 minutes, or until well mixed.
- Stir in cherries by hand.
- Turn dough onto lightly floured surface (dough will be soft and sticky).
- Lightly sprinkle with additional flour; knead flour into dough.
- With floured hands, shape into 2 (8x2-inch) logs.
- Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly.
- Combine egg white and water; brush on logs.
- Sprinkle with granulated sugar.
- Bake in a preheated 350°F oven 25 to 30 minutes, or until light brown and firm to the touch.
- Let cool on baking sheet 15 minutes.
- Reduce oven temperature to 300°F.
- Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet.
- Bake 8 to 10 minutes; turn slices.
- Bake 8 to 10 minutes, or until golden brown.
- Remove to wire rack; let cool completely.
CHERRY BISCOTTI
A very pretty golden biscotti with lots of red cherries peeking out. A great recipe to make ahead for the holiday platter!
Provided by Aroostook
Categories Dessert
Time 1h5m
Yield 24 pieces, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Grease large baking sheet.
- Remove stems from drained cherries.
- Make a small slit in whole cherries and pat dry with a paper towel.
- This is to stop the red juice from the cherries running into the buttery color of the biscotti.
- Combine flour, sugar, baking powder and salt in bowl.
- Cut in butter with pastry blender until coarse crumbs form.
- Stir in eggs and extract until well blended If mixture is crumbly dry, add milk.
- Stir in cherries.
- Divide mixture in half.
- On lightly floured surface, press dough together and shape into two 10-inch-logs.
- Place logs on prepared baking sheet.
- Flatten to 2-1/2-inch width.
- Bake in 325-degree oven for 30 to 35 minutes.
- Using a couple of spatulas, transfer logs to rack to cool for 20 minutes.
- With serrated knife, cut each log diagonally into 3/4-inch-thick slices.
- Return to baking sheet.
- Bake 10 minutes or until cookies are crisp and firm to touch. (They should be golden.So watch closely, if biscotti starts to brown reduce heat or remove early -- use your own judgement)
- Transfer to rack to cool.
- Store in airtight container for up to 2 weeks.
Nutrition Facts : Calories 93.5, Fat 2.4, SaturatedFat 1.4, Cholesterol 22.7, Sodium 75.7, Carbohydrate 16.4, Fiber 0.3, Sugar 8.4, Protein 1.6
COUNTY FAIR PIE
This quick and easy recipe is one of my family's favorites. I've taken it to lots of potlucks and have been asked for the recipe many times.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat the butter, sugar, flour, eggs, and vanilla until well blended. Stir in nuts and chips. , Pour into pie shell. Bake at 325° for 1 hour or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 742 calories, Fat 51g fat (26g saturated fat), Cholesterol 120mg cholesterol, Sodium 362mg sodium, Carbohydrate 69g carbohydrate (47g sugars, Fiber 2g fiber), Protein 9g protein.
COUNTY FAIR PIE
Make and share this County Fair Pie recipe from Food.com.
Provided by Theresa Thunderbird
Categories Pie
Time 1h15m
Yield 1 Pie
Number Of Ingredients 9
Steps:
- In a mixing bowl,beat the butter,sugar,flour,eggs and vanilla until well blended.
- Stir in nuts and chips.
- Pour into pie shell.
- Bake at 325 for 1 hour or until golden brown.
- Cool.
Nutrition Facts : Calories 4650.1, Fat 295.3, SaturatedFat 132.3, Cholesterol 667, Sodium 1707.1, Carbohydrate 490.6, Fiber 20.7, Sugar 358.3, Protein 52.3
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