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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Dried Cherry and Almond Biscotti Recipe

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This recipe for Dried Cherry and Almond Biscotti, by , is from Preserving The Elders Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pat Joyce


1 stick butter at room temperature
1 cup sugar
2 eggs, plus 1 egg white
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
Pinch of salt
1 lemon, zested
1/2 cup whole blanched almonds, toasted
3/4 cup dried cherries
2 tablespoons turbinado sugar
Chocolate Ganache, optional, recipe follows

Preheat oven to 300'

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, sale 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 withe 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 and let cool for 10 minutes. remove the logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti bak on the sheet pan and return to the over for another 10 minutes. This will harden the biscotti. Cool completely on a rack.

Chocolate Ganache:

2 cups semi-sweet or dark chocolate .

Bring s 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 the 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 to stir until the chocolate is completely melted.

Line a cookie sheet with parchment paper or wax paper. dip each biscotti in the chocolate to cover half of each. Set each piece on the lined cookie sheet to allow the chocolate to harden. Store in a cool place in air tight containers.

Number Of Servings:
Number Of Servings:
44 biscotti




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