Cherry Biscotti

"A very pretty golden biscotti with lots of red cherries peeking out. A great recipe to make ahead for the holiday platter!"
 
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Ready In:
1hr 5mins
Ingredients:
9
Yields:
24 pieces
Serves:
24
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Grease large baking sheet.
  • Remove stems from drained cherries.
  • Make a small slit in whole cherries and pat dry with a paper towel.
  • This is to stop the red juice from the cherries running into the buttery color of the biscotti.
  • Combine flour, sugar, baking powder and salt in bowl.
  • Cut in butter with pastry blender until coarse crumbs form.
  • Stir in eggs and extract until well blended If mixture is crumbly dry, add milk.
  • Stir in cherries.
  • Divide mixture in half.
  • On lightly floured surface, press dough together and shape into two 10-inch-logs.
  • Place logs on prepared baking sheet.
  • Flatten to 2-1/2-inch width.
  • Bake in 325-degree oven for 30 to 35 minutes.
  • Using a couple of spatulas, transfer logs to rack to cool for 20 minutes.
  • With serrated knife, cut each log diagonally into 3/4-inch-thick slices.
  • Return to baking sheet.
  • Bake 10 minutes or until cookies are crisp and firm to touch. (They should be golden.So watch closely, if biscotti starts to brown reduce heat or remove early -- use your own judgement)
  • Transfer to rack to cool.
  • Store in airtight container for up to 2 weeks.

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Reviews

  1. I loved this unique biscotti - the cherries are such a lovely flavor with almond. These biscotti come out softer than the super crunchy cookies I'm used to, but they are still wonderful. I think they would go also well with a little dip in chocolate. Thx!
     
  2. This is a fantastic biscotti recipe! I also added in a little chopped white chocolate and increased the sugar to 1-1-/4 cups (I have a sweet tooth family lol!) these baked out wonderful, they are almost finished and I am going to make another batch tomorrow and again for the holidays, I'm always on the lookout for great biscotti recipes and this is one great one, thanks for sharing hon!...Kitten:)
     
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RECIPE SUBMITTED BY

Zaar...Wow, what a place! I'm one of the old timers of Zaar. I can't count the number of wonderful dishes I cooked in the past few years since joining. Along the way I have had the pleasure of meeting several Zaar chefs. Talk about your fruits and nuts! lol. I have enjoyed meeting them all. Family: What's to say...I have had the same sweet husband forever (Good thing....I'd hate to have to break a new one in...=) and live close to a couple of grown children. (Maybe you've met Smoke Alarm Jr. ..her brown rolls are sooo good!) Therefore, my family gets together often to enjoy each other's company and cooking. My greatest joy is six "little to tallerthanme" kids running around calling me Grammy. They wear me out! lol For the past thirty years I have been a Special Education teacher for grades 9-12 and love it. Took some time off last year to recovery from surgery, chemotherapy and radiation for breast cancer. (Loved the radiation....I keep imagining that we are absolutely napalming the nasty cancer cells tohellandback to keep the little suckers from returning. =) My prognosis is good and now "I'm back in the saddle again". lol. Being a north country "gurl", I am happiest outside...walking, fishing, sitting in front of an outdoor fire or being on water (although in February it's a bit stiff....=0) When indoors I like to read, garden, knit, quilt and paint. During cold Maine weather I like to warm my feet on a very large ( 100 pounds of long legs and huge feet), sweet and furry golden retriever named Kerry (aka KTBRD: Kerry the big red dawg..lol) . In the summer, the dawg and I round up the grandkids, hit the local dairy bar for a Mounds Sundae that is to die for!!!=0) . Then spend a lot of long and lazy summer days at camp . All in all...Boy, Life is good! =)
 
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