Cherry Almond Biscotti
(Courtesy of All Recipes)
Ingredients:
1 3/4 cups dried cherries
1/2 cup amaretto liquor
3 cups all-purpose flour
2 tspns baking powder
1/2 tspn salt
1/4 cup butter, softened
1 cup white sugar
3 eggs
2 tspns vanilla extract
3/4 cup chopped blanched almonds
3 TBspns white sugar, divided
Directions:
Preheat oven to 375
Line 2 baking sheets with parchment paper
Stir dried cherries and amaretto liquor together in a saucepan over medium heat until the amaretto comes to a simmer
Drain
Reserve 2 TBspns of the liquid to use later
Sift flour, baking powder and salt together onto a sheet of waxed paper
Beat butter with 1 cup of sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes
Beat eggs into butter-sugar mixture one at a time, blending in each egg before adding the next
Stir in 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 the dough
Turn the dough out onto a floured work surface
Divide in half
Form each half into a log about 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 prepare baking sheets
Brush with beaten egg and sprinkle each with 1 1/2 tspn white sugar
Bake loaves for about 30 minutes
Transfer loaves to wire racks and cool for about 20 minutes
Use a sharp knife to slice each loaf on the diagonal into 16 pieces
Transfer the biscotti to baking sheets
Reduce oven to 300
Bake for about 8 minutes
Flip biscotti and bake until crisp and lightly browned, about 8 more minutes
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