Cherry Almond White Chocolate Biscotti
"From Canadian Living's email newsletter, this biscotti recipe looks right up my alley!! Since learning how easy biscotti is to make, I've become a bit of a biscotti nut! (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)"
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
72 biscotti
- Serves:
- 72
ingredients
- 3⁄4 cup dried cherries, coarsely chopped
- 2 2 tablespoons brandy or 2 tablespoons water
- 2 tablespoons water
- 1⁄2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 2 teaspoons almond extract
- 2 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3⁄4 cup whole almond, coarsely chopped
- 12 ounces white chocolate, chopped
directions
- In microwaveable bowl, microwave cherries, kirsch/brandy/water and 2 tbsp (25 mL) water on high for 45 seconds. Stir; let stand until most of the liquid is absorbed, about 20 minutes.
- Meanwhile, in bowl, beat butter with sugar until fluffy; beat in eggs, one at a time. Beat in almond extract. In separate bowl, whisk together flour, baking powder and salt ; add to butter mixture in 2 additions, stirring just until combined. Drain cherries, if necessary. Add cherries, almonds and one-third of the chocolate; mix well.
- Divide dough into thirds. On lightly floured surface, roll each into 12-inch (30 cm) long log. Place, 2 inches (5 cm) apart, on parchment paper-lined or greased baking sheet; press to flatten logs slightly.
- Bake in 325°F (160°C) oven until light golden and just firm to the touch, about 30 minutes. Let cool on pan on rack for 10 minutes.
- Transfer logs to cutting board. Using chef's knife, cut into 1/2-inch (1 cm) thick slices. Stand slices up, about 1/2 inch (1 cm) apart, on baking sheet. Bake in 325°F (160°C) oven until almost dry, about 30 minutes. Transfer to rack; let cool completely.
- In bowl over saucepan of hot (not boiling) water, melt remaining chocolate (alternatively, in a glass bowl, use the microwave, on medium, in 20 second intervals). Dip one end of each cookie into chocolate. Place on waxed or parchment paper-lined baking sheet; let stand until set, about 1 hour.
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RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
