Orange-Infused Cherry-Almond Biscotti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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You can make these cookies up to a week ahead and store them at room temperature in an airtight container. When buying dried cherries, look for those without added sugar. Serve with coffee or tea. Ingredients:
1 3/4 cups all-purpose flour (about 7 1/2 ounces) |
1 cup whole wheat pastry flour (about 5 1/8 ounces) |
1 cup sugar |
2 teaspoons baking powder |
3/4 teaspoon salt |
1 tablespoon grated orange rind |
2 tablespoons melted butter |
1 tablespoon fresh orange juice |
1/2 teaspoon almond extract |
3 large eggs |
3/4 cup dried sweet cherries, chopped |
3/4 cup slivered almonds, toasted and chopped |
cooking spray (optional) |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl; stir with a whisk. Combine rind, butter, juice, almond extract, and eggs in a bowl; stir with a whisk. Add egg mixture to flour mixture; stir until a soft dough forms. Stir in cherries and almonds. Turn dough out onto a lightly floured surface; knead lightly 8 times. Divide dough in half. Shape each portion into an 11-inch-long roll. Place rolls 4 inches apart on a baking sheet coated with cooking spray or lined with parchment paper.
3. Bake at 350° for 25 minutes or until golden. Remove the rolls from pan, and cool for 10 minutes on a wire rack. Cut each roll diagonally into 20 (1/2-inch) slices. Carefully stand slices upright on baking sheet.
4. Reduce oven temperature to 325°.
5. Bake biscotti for 20 minutes or until almost firm (biscotti will be slightly soft in center but will continue to harden as they cool). Remove from baking sheet; cool completely on a wire rack.
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