Cherry Espresso Biscotti Recipes

CHERRY-PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Using a stand mixer, beat the butter and the sugar together until fluffy, about 5 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla. In a small bowl, whisk together the flour, baking powder and salt. With the mixer on low, stir the flour mixture into the butter mixture until just combined. Stir in the dried cherries and pistachios. Cut the dough in half and place the dough on the prepared baking sheet. Shape into 2 logs, each about 12 inches long.
• Bake until just starting to brown at the edges, about 20 minutes. Cut each log on the diagonal into 1/2-inch-wide slices. Place the slices back on the baking sheet. Bake on the first side for 5 minutes. Remove, turn the biscotti over to the second side and bake until the biscotti are crisp, an additional 5 minutes. Let cool.

CHERRY PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar and cinnamon on medium speed for 3 minutes, until light and fluffy. With the mixer on low, gradually add the 2 whole eggs, the egg yolk (reserve the egg white), and vanilla and mix until combined, scraping down the bowl with a rubber spatula.
• In a medium bowl, combine the all-purpose flour, almond meal, baking powder and salt. With the mixer on low, slowly add the dry mixture to the butter-sugar mixture, mixing only until combined. Scrape down the bowl and beater and make sure all the ingredients are combined. Stir in the pistachios and cherries.
• Roll the dough into a ball on a well-floured board and cut in half. With floured hands, roll each piece into a cylinder about 11 inches long by 2 inches in diameter and place them 3 inches apart on the prepared sheet pan.
• Place the reserved egg white in a bowl and beat with a whisk for 15 seconds. Brush the logs with the egg white (save the rest!) and sprinkle each with 1 teaspoon of turbinado sugar. Bake for 45 minutes, until lightly browned (the logs will be soft). Cool for 30 minutes.
• Turn the oven down to 275 degrees F. Line two sheet pans with parchment paper. With a serrated knife, slice the biscotti 1/2 inch thick at a full 45-degree angle. Place the slices cut-side up on the prepared sheet pans. Brush them with the egg white and sprinkle generously with turbinado sugar. Bake for 45 to 50 minutes, turning each slice once, until browned and fully baked. Transfer to a baking rack to cool.

ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line it with parchment paper.
• Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
• Sift together the flour, cinnamon, and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
• Shape dough into two equal logs approximately 12 inches long by 2 inches diameter. Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
• Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
• Reduce oven temperature to 325 degrees F (165 degrees C). Bake until they start turning light brown, 15 to 20 minutes. Cool completely, and store in an airtight container at room temperature.

CHERRY ALMOND BISCOTTI

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.

CHERRY BISCOTTI

Steps:

• Combine 3/4 cup sugar and eggs in a large mixing bowl.
• Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color.
• Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed.
• Combine flour, walnuts, baking powder and salt; gradually add to egg mixture.
• Mix on low speed 1 to 2 minutes, or until well mixed.
• Stir in cherries by hand.
• Turn dough onto lightly floured surface (dough will be soft and sticky).
• Lightly sprinkle with additional flour; knead flour into dough.
• With floured hands, shape into 2 (8x2-inch) logs.
• Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly.
• Combine egg white and water; brush on logs.
• Sprinkle with granulated sugar.
• Bake in a preheated 350°F oven 25 to 30 minutes, or until light brown and firm to the touch.
• Let cool on baking sheet 15 minutes.
• Reduce oven temperature to 300°F.
• Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet.
• Bake 8 to 10 minutes; turn slices.
• Bake 8 to 10 minutes, or until golden brown.
• Remove to wire rack; let cool completely.

CHERRY ESPRESSO BISCOTTI

Steps:

• Preheat oven to 350 degrees. Mix espresso powder into vanilla extract. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and espresso-vanilla mixture until combined. Add walnuts and cherries 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 two 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.