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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 30 |
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Presents from the pantry are a tradition with me-and this crusty coffee dunker is a favorite! Stuffed with fruits and nuts, it freezes well and can be made a month ahead of busy holidays. Dried cranberries can be substituted for cherries. Ingredients:
4 cups king arthur unbleached all-purpose flour |
1 cup chopped hazelnuts, toasted |
1 tablespoon grated lemon peel |
2 teaspoons baking powder |
1/2 teaspoon salt |
4 eggs |
1-1/3 cups sugar |
1/2 cup vegetable oil |
1 tablespoon lemon juice |
1 teaspoon vanilla extract |
1 cup dried cherries or cranberries |
Directions:
1. In a large bowl, combine the first five ingredients. In another bowl, whisk the eggs; add the sugar, oil, lemon juice and vanilla. Add to the dry ingredients just until combined. Stir in cherries.
2. Divide dough in half. On a parchment paper-lined baking sheet, shape each portion into a 12-in. x 3-in. rectangle. Bake at 325° for 30-35 minutes or until golden brown.
3. Carefully remove to wire racks; cool for 15 minutes. Reduce heat to 300°. Transfer biscotti to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on parchment paper-lined baking sheets.
4. Bake for 15 minutes or until firm. Turn and bake 10-20 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.
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