Door County Cherry Biscotti |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Ingredients:
3 eggs |
1/2 cup butter, softened |
1 cup sugar, divided |
3 tablespoons sugar, divided |
1 teaspoon almond extract |
3 2/3 cups all-purpose flour |
1/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1 cup dried cherries |
1 cup slivered almonds, toasted |
1 cup semi-sweet chocolate chips |
1 tablespoon shortening, divided |
2 teaspoons shortening, divided |
4 (1 ounce) white chocolate baking squares |
Directions:
1. Separate one egg; set aside.
2. In a large mixing bowl, cream butter and 1 cup plus 2 tablespoons sugar until light and fluffy. Beat in remaining eggs and reserved egg yolk. Beat in extract.
3. Combine flour, baking powder and baking soda; gradually add to the creamed mixture.
4. Turn onto floured surface. Knead in cherries and almonds. Divide dough in half; spape each portion into a 12x3 rectangle. Transfer to a greased baking sheet.
5. Beat reserved egg white; brush over dough. Sprinkle with remaining sugar.
6. Bake at 350F for 28-30 minutes. Cool 10 minutes.
7. Transfer to a cutting board; with a serrated knife, cut each rectangle diagonally into 18 slices. Place cut side down on greased baking sheet. Bake for 20-25 minutes, turning once. Remove to wire racks to cool.
8. In a microwave safe bowl, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; let stand until set.
9. Melt white chocolate and remaining 2 teaspoons shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; set stand until set. Store in an airtight container.
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