Cherry Almond Biscotti Recipes

CHERRY-ALMOND BISCOTTI

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.

ALMOND CHERRY BISCOTTI

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.

ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
• Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
• With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

CHERRY ALMOND BISCOTTI

Steps:

• Preheat oven to 325°F. 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 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°F.
• 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. Cookies can be stored in an airtight container at room temperature up to 1 week.

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.

CHERRY ALMOND BISCOTTI

Steps:

• Pre-heat your oven to 300 degrees F. Line a baking sheet with parchment paper and flour lightly, and set aside. In a large mixing bowl beat together the butter and sugar until it is light and fluffy. Add in the eggs one at a time, mix well then add in the vanilla. Mix rogether the flour, baking powder, salt and lemon zest, whisk together to blend and slowly add to the egg mixture. Once the dry ingredients have fully blended with the wet ingredients remove the bowl from the mixer and fold in the cherries and almonds.
• The dough will be very sticky so with floured hands, divide the dough in half on he prepared baking sheet. roll the dough into two even logs measuring 14"x4": the logs should be at least 3" apart. Beat the egg white with just a splash of water and brush it over the two logs, then sprinkle hem with the course sugar. Bale for 30 minutes.
• Remove the biscotti from the oven and let them cool directly on the baking sheet for about 10 minutes. Transfer the logs onto a cutting board and clice into 3/4" thick slices. Place the slices back onto the baking sheet and bake for additional 10 minutes, flip the biscotti over and bake again for another 10 minutes or until they begin to turn golden brown.
• Notes: If you like a softer biscotti bake for 5 minutes on each side. A good course sugar to use is "Sugar in the Raw", which is also known as: Turbinado Sugar.

CHERRY ALMOND BISCOTTI

Steps:

• 1. Pre-heat oven to 350 degrees. Place parchment paper on a large baking sheet.
• 2. In a medium bowl whisk together flour, baking powder, baking soda and salt, set aside.
• 3. Crack and place eggs in a small bowl. Add extracts.
• 4. In a large bowl beat the butter and sugar together with an electric mixer on medium speed for 3 - 4 minutes. Beat in eggs with extracts one at a time until incorporated, about 30 seconds. Scrap down sides of bowl as needed.
• 5. Reduce the mixer speed to low (very important) and slowly mix in the flour mixture until just combined, about 30 seconds. Stir in almonds and chopped cherries and incorporate any remaining flour on sides of bowl.
• 6. Using floured hands, split the dough in half. On the parchment lined baking sheet roll or press each half into two logs 12-13 inches long and about 3 inches wide. Placing logs about 3 inches apart. Sprinkle with course sugar crystals and lightly press into loaf.
• 7. Bake until the loaves are golden brown and just beginning to crack on top about 30 minutes, rotating the baking sheet halfway through baking.
• 8. Remove loaf from oven and place the baking sheet on a wire rack to cool for 10 minutes. Lower the oven temperature to 325 degrees.
• 9. Place the loaf on a cutting board (remember not the side of the cutting board used for onions or garlic!) and slice each loaf into 3/4 inch thick slices using a serrate knife or a very sharp knife. Lay the slices cut side down about 1/2 inch apart on the baking sheet.
• 10. Bake 12 - 14 minutes and then turn the slices over bake another 12 - 14 minutes until the slices are crisp and golden brown. Transfer the biscotti to a wire rack and let cool completely before serving, about 30 minutes.
• 11. OPTIONAL - Prepare after biscotti has cooled. In a small saucepan heat and stir chocolate chips or coarsely chopped white baking squares and 1 TBS shortening over low heat until smooth. Dip bottom edge of each cookie into the melted chocolate or drizzle the chocolate over the top of the biscotti. Let stand until set.

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.