cherry almond biscotti

Ingredients

• Servings: 32
• 1 3/4 cups dried cherries
• 1/2 cup amaretto liqueur
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup butter, softened
• 1 cup white sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 3/4 cup chopped blanched almonds
• 1 egg, beaten
• 3 tablespoons white sugar, divided

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 40 mins


• preheat oven to 375 degrees f (190 degrees c). line 2 baking sheets with parchment paper.
• stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
• sift flour, baking powder, and salt together a sheet of waxed paper. beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. stir reserved cherry liquid and vanilla extract into the wet ingredients.
• beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. stir reserved cherry liquid and vanilla extract into the wet ingredients.
• stir flour mixture into the wet ingredients a little at a time to form a smooth dough. gently fold cherries and almonds into dough. turn the dough out a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. gently press the logs with your fingers to flatten to a thickness of 3/4 inch. transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
• bake in the preheated oven until the loaves are golden brown, about 35 minutes. transfer loaves to wire racks and cool for 20 minutes. use a sharp knife to slice each loaf on the diagonal into 16 pieces. transfer the biscotti to baking sheets. reduce oven heat to 300 degrees f (150 degrees c).
• bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.