Door County Cherry Biscotti Recipes

DOOR COUNTY CHERRY BISCOTTI

Steps:

• Separate one egg; set aside. In a large bowl, cream butter and 1 cup plus 2 tablespoons sugar until light and fluffy. Beat in 2 eggs and reserved egg yolk. Beat in extract. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. , Turn onto a floured surface. Knead in cherries and almonds. Divide dough in half; shape each portion into a 12-in. x 3-in. rectangle. Transfer to a greased baking sheet. Beat reserved egg white; brush over dough. Sprinkle with remaining sugar. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 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 sheets. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to wire racks to cool., In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Drizzle over both sides of cookies. Place on waxed paper; let stand until set., Melt white chocolate and remaining shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Drizzle over both sides of cookies. Place on waxed paper; let stand until set. Store in an airtight container.

PISTACHIO AND DRIED-CHERRY BISCOTTI

Steps:

• Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat until combined. Fold in cherries and pistachios.
• Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16"-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2"-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third.
• Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3"-thick slices. Arrange slices, cut side down, on baking sheets. Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD: Can be made 3 days ahead. Store in an airtight container at room temperature.

CHERRY ALMOND BISCOTTI

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.

CHERRY BISCOTTI

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.

DOOR COUNTY CHERRY BISCOTTI

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.