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
BISCOTTI WITH DRIED CHERRIES, CHOCOLATE AND ALMONDS
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl whisk together the all-purpose and whole-wheat flours, baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches, add the dry ingredients until the mixture forms a dough. Stir in the cherries, almonds and chocolate.
- Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment-lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet, cut-side down, and bake 10 minutes. Turn the biscotti over and bake until golden, 5 to 10 more minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 230, Fat 10 grams, SaturatedFat 1.8 grams, Carbohydrate 33 grams, Fiber 3 grams, Protein 6 grams
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.
BISCOTTI WITH DRIED CHERRIES, CHOCOLATE AND ALMONDS
Provided by Ellie Krieger
Categories dessert
Time 1h30m
Yield 12 biscotti, 1 biscotti is a serving
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Beat in the cherries, almonds and chocolate.
- Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment-lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange cut-side down on the baking sheet and bake for 10 minutes. Turn the cookies over and bake the biscotti until golden, 5 to 10 minutes longer. Transfer to a wire rack to cool.
Nutrition Facts : Calories 230 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 35 milligrams, Sodium 178 milligrams, Carbohydrate 31 grams, Fiber 2 grams, Protein 5 grams
ALMOND CHERRY BISCOTTI
I love baking all kinds of cookies, but since I'm Italian, biscotti is my all-time favorite. I remember nibbling on these as a child each Christmas.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
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 293 calories, Fat 10g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 176mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
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.
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