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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 10 |
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Delicious choco-cherry-almond crunchy biscotti that delivers a sweet taste and a crunch with your coffee. This was given to me by my Aunt Ruth for Chirstmas 2007. Ingredients:
1 3/4 c all-purpose flour |
1 tsp baking powder |
1/4 tsp salt |
1/2 c butter, softened (1 stick) |
1 c sugar |
2 eggs |
1 tsp almond extract |
1 c chopped cashews |
1 c dried cherries |
1 1/2 c chocolate chips |
Directions:
1. Preheat oven to 325 F. Line two baking sheets with parchment paper.
2. Whisk together flour, baking powder and salt in medium bowl; set aside.
3. With an electric mixer, cream butter and sugar. Add eggs and almond extract; beat until well combined. Add the dry ingredients and blend until it produces a heavy, very sticky dough. Mix in cashews and cherries until just combined.
4. Transfer the dough to a lightly floured counter and divide into two pieces. Flour hands generously and shape each piece of dough into a 12-inch log. Transfer the logs to one of the prepared baking sheets, leaving approx 3 inches between logs. Flatten each log until it is about 2 inches wide. Bake on the center rack of the oven for 30 to 35 minutes, or until the logs just begin to brown.
5. Cool on baking sheet placed on rack for 10 minutes. Reduce oven to 300F. Using a spatula, transfer each log to a cutting surface. Line the baking sheets with fresh parchment paper.
6. With a serrated knife, cut the logs on the diagonal into 1-inch slices. Arrange the slices on their side on the two baking sheets, leaving a half inch between the slices. Bake for an additional 18 to 22 minutes, or until dry and lightly browned at the edges. Halfway through baking, switch the baking sheets between the upper and lower racks. Transfer to a wire rack to cool. Makes 20 biscotti.
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