about bliss

Sunday, October 26, 2008

recipe: almond and michigan dried cherry biscotti

At long last, here is my favorite biscotti recipe. My best friend S's cousin J shared it with me after serving these rich, flavorful treats one summer morning. This recipe makes enough biscotti to send to far flung friends...or you can halve it and have enough biscotti to share with your family and/or co-workers. Enjoy!

3 3/4 c. all purpose flour (I use King Arthur, unbleached)
2 1/2 c sugar
4 eggs + 2 egg yolks
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. almond extract (I use Penzeys)
2 c. raw almonds, roughly chopped and toasted
3/4 c. softened butter
1/2 c. dried cherries or cranberries (I generally use more so the biscotti are chock full of fruity goodness)

Preheat the oven to 350 degrees.

Prepare a baking sheet or two. I use parchment paper; you could use a silpat or butter and flour the sheet.

Place flour, sugar, baking powder, and salt in a large bowl; make a well in the center of the bowl.

Place eggs, yolks, butter, and flavorings into the well; combine into a sticky dough.

Work in the almonds until the dough is smooth; add the cherries. Knead for 5 minutes.

Roll dough into logs 2 1/2 inches wide and 10 inches long. If you like larger biscotti, make the logs wider. I usually flatten the logs a bit before baking.

Bake the logs for 40 minutes; remove from the oven and cool for 10 minutes. Reduce the heat to 325 degrees. Cut the logs diagonally. Place cookies on their sides, and return to the oven for 15 minutes. Cool.

Enjoy with your favorite mug of rich, dark coffee.

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