Cherry-Almond Biscotti Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 ¾ cups all-purpose flour, sifted before measuring
1 ½ cups sugar
½ cup unsalted butter, chilled, cut into pieces
2 ½ teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground ginger
3 ½ ounces white chocolate (Lindt), cut into pieces
1 ⅔ cups almonds, whole, toasted
2 eggs, large
¼ cup Kirschwasser (plus 1 tablespoon) [cherry brandy]
2 teaspoons almond extract
1 6-ounce dried cherries, diced
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Directions: |
Directions:Line 18X12 inch cookie sheet with foil. Butter and flour foil. Combine first 6 ingredients in processor. Process until fine meal forms. Add white chocolate and process until finely chopped. Add toasted almonds and chop coarsely, using 6 to 8 on/off turns.
Beat eggs, cherry brandy and extract to blend in large bowl. Add flour mixture and cherries and stir until moist dough forms.
Drop dough by spoonfuls in three 12-inch-long strips on prepared sheet, spacing evenly. Moisten fingertips and shape each strip into a 2-inch-wide log. Refrigerate until dough is firm, about 30 minutes.
Bake on center rack of 350 degree preheated oven until logs are golden, about 30 minutes. Transfer sheet to rack and cool completely.
Reduce oven temp to 300 degrees. Cut logs crosswise into 3/4 inch-wide slices using a heavy, sharp knife. Arrange cookie cut-side-down on cookie sheet. Bake 10 minutes. Gently turn cookies over and bake 10 minutes longer. Transfer cookies to rack and cool completely before storing. |
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Number Of
Servings: |
Number Of
Servings:16 |
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