Desserts
Cherry and Almond Biscotti
Makes 54 biscotti
Cherry and Almond Biscotti
Makes 54 biscotti
These biscotti resemble the more traditional dunking biscuit − they have an excellent crunch.
Nutritional analysis per biscotti:Calories 35 (17% from fat)
carb. 7g
pro. 1g fat 1g
sat. fat 0g
chol. 14mg
sod. 8mg calc. 4mg
fiber 0g
carb. 7g
pro. 1g fat 1g
sat. fat 0g
chol. 14mg
sod. 8mg calc. 4mg
fiber 0g
Ingredients
- 1⅓cups unbleached, all-purpose flour, plus additional for rolling
- 1cup granulated sugar
- ½teaspoon baking powder
- Pinch kosher salt
- 2large eggs
- 2large egg yolks
- ¼cup tart, dried cherries
- ¼cup almonds, toasted and roughly chopped
Preparation
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Reserve.
- Put the flour, sugar, baking powder and salt in the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 3 to combine. While still mixing on Speed 3, add eggs and then yolks, one at a time, allowing each to fully incorporate before adding the next. Scrape down the entire bowl well. Add the cherries and chopped almonds and mix until just incorporated. Dough may be sticky – this is OK.
- Turn dough out onto a floured surface and divide into two equal pieces. Shape each piece into a rectangular log that is 10 x 1½ inches. Place both logs on one of the prepared baking sheets. Bake in preheated oven until golden, about 25 minutes.
- Remove from oven, and when cool to the touch, slice each log into about 27, ¼- to ½-inch slices. Divide between the two baking pans. Return to oven and bake, still at 350°F, until golden, about 15 minutes, rotating pans halfway through baking.
- Remove from oven and cool in pan; transfer to a wire rack to cool completely. Once cool, serve or store in an airtight container.
