CHERRY-ALMOND BISCOTTI
Unlike many crumbly cookies, these biscotti are sturdy enough to mail. For a holiday gift, send a batch along with a pound of your favorite coffee beans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 11
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
I love baking all kinds of cookies, but since I'm Italian, biscotti is my all-time favorite. I remember nibbling on these as a child each Christmas.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 293 calories, Fat 10g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 176mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.
CHERRY ALMOND BISCOTTI
Usually served with dessert wine, this cherry almond biscotti is perfect with espresso or cappuccino.
Provided by PJ's kitchen
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 32
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
- Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
- Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir 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 dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 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 prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
- Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
- Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.
Nutrition Facts : Calories 144.9 calories, Carbohydrate 24.3 g, Cholesterol 27.1 mg, Fat 3.4 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 87.9 mg, Sugar 13.4 g
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.
ALMOND BISCOTTI
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 40
Number Of Ingredients 7
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.
Nutrition Facts : Calories 150 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g
CHOCOLATE CHERRY BISCOTTI
These are one of my favorites. I make them every holiday season. They are great for mailing and keep for weeks!
Provided by Jennifer Wall
Categories Desserts Cookies Biscotti Recipes
Time 1h15m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
- With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
- Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
- Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 16.6 g, Cholesterol 22.8 mg, Fat 4.6 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 55.2 mg, Sugar 8.1 g
ALMOND CHERRY BISCOTTI
Make and share this Almond Cherry Biscotti recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 1h
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 128.3, Fat 5.5, SaturatedFat 1.6, Cholesterol 22.8, Sodium 95.5, Carbohydrate 17.5, Fiber 1, Sugar 8.7, Protein 2.9
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- Preheat the oven to 350°F. Lightly grease a biscotti pan (see "tips," below, for a substitute pan suggestion)., Beat the butter, sugar, salt, extracts, and baking powder until smooth and creamy., Beat in the eggs; the batter may look slightly curdled., Stir in the flour; the dough will be smooth and sticky., Stir in the almonds and cherries., Place the dough into the prepared biscotti pan, leaving a ¾" margin free on each side of the pan to allow for expansion.
- Smooth the top of the dough with a wet spatula or bowl scraper., Bake the dough for 35 minutes; remove it from the oven, and cool for 1 hour.
- Place them on edge onto a greased or parchment-lined baking sheet., Preheat the oven to 325°F.
CHERRY ALMOND BISCOTTI - CULINARY HILL
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Ratings 30Total Time 1 hr 20 minsCategory DessertCalories 206 per serving
- Preheat oven to 350 degrees. In a standing mixer fit with the paddle attachment, or in a large bowl by hand, beat sugar, butter, almond extract, vanilla extract, and eggs until uniformly combined.
- Add flour, baking powder, and baking soda and mix well. Stir in almonds and cherries. Turn dough out onto a lightly floured surface.
- Gently knead 2 to 3 minutes or until dough holds together. Divide dough in half. Shape each half of dough into a rectangle about 10” x 3”, rounding the corners, and place each rectangle on an ungreased cookie sheet.
- Bake about 25 minutes or until the center of the dough is firm to the touch. Remove from the oven and cool on cookie sheet for 15 minutes.
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