cherry almond biscotti
I love biscotti and I created this recipe for my grandfather. I send biscotti to my Grandfather Martini, who lives in California, about three times a year. They have a long shelf life and they ship well. This is a great base recipe to use to create your own. Just use different flavoring, nuts, chocolate, or fruit. There is nothing better than a latte with biscotti. I sometimes have one as an afternoon snack with tea. My grandfather passed away in October 2018, and I miss sending these to him. They were his favorite and I will always think of him when I have one.
Blue Ribbon Recipe
The cherry almond biscotti crumble when you take a bite, so they're perfect for dipping in a cup of tea or morning coffee. Each piece is filled with bits of almonds and tart, dried cherries. We opted to dip them in chocolate and they were delicious. However, they're tasty on their own too.
Ingredients For cherry almond biscotti
-
2 call-purpose flour
-
1 tspbaking powder
-
1/4 tspbaking soda
-
1/4 tspsalt
-
2 lgeggs
-
1 tsppure vanilla extract
-
1/4 tspalmond extract
-
4 Tbspunsalted butter
-
1 cgranulated sugar
-
1 cdried cherries, slightly chopped
-
1 cslivered almonds, slightly chopped
-
1/3 ccoarse sugar crystals
- CHOCOLATE DIPPED (OPTIONAL)
-
6 ozsemi-sweet chocolate chips or white chocolate baking squares coarsely chopped (made with cocoa butter)
-
1 Tbspshortening
How To Make cherry almond biscotti
-
1Pre-heat oven to 350 degrees F. Place parchment paper on a large baking sheet. -
2In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
-
3Crack and place eggs in a small bowl. Add extracts.
-
4In a large bowl beat the butter and sugar together with an electric mixer on medium speed for 3 - 4 minutes.
-
5Beat in eggs with extracts until incorporated; about 30 seconds. Scrape down the sides of the bowl as needed.
-
6Reduce the mixer speed to low (very important) and slowly mix in the flour mixture until just combined; about 30 seconds.
-
7Stir in almonds and chopped cherries and incorporate any remaining flour on sides of bowl.
-
8Using 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. Place logs about 3 inches apart.
-
9Sprinkle with course sugar crystals and lightly press into loaf.
-
10Bake until the loaves are golden brown and just beginning to crack on top; about 30 minutes. Rotate the baking sheet halfway through baking.
-
11Remove loaf from oven and place the baking sheet on a wire rack to cool for 10 minutes. Lower the oven temperature to 325 degrees F.
-
12Place the loaf on a cutting board. Slice each loaf into 3/4 inch thick slices using a serrated knife or a very sharp knife.
-
13Lay the slices cut side down about 1/2 inch apart on the baking sheet.
-
14Bake 12 - 14 minutes.
-
15Then turn the slices over.
-
16Bake 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.
-
17Optional Chocolate Dipping: Prepare after biscotti has cooled. In a small saucepan, add chocolate chips or coarsely chopped white baking squares and 1 Tbsp shortening
-
18Heat over low heat until smooth.
-
19Dip bottom edge of each cookie into the melted chocolate or drizzle the chocolate over the top of the biscotti. Let stand until set.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
