Cherry Biscotti
These twice-baked Italian cookies
are perfect
for dunking in coffee or milk.
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped dried tart cherries
- 1 egg white
- 1 tablespoon water
- Granulated sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1/4 cup vegetable oil
- 1 tablespoon orange juice
- 2 teaspoons grated orange peel
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 cup finely chopped walnuts
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- Combine eggs and 3/4 cup sugar in a large mixing bowl.
Beat with an electric mixer, scraping bowl often, 2 to 3
minutes, or until thick and pale yellow in color. Add oil,
orange juice, orange peel and vanilla; beat 1 to 2 minutes,
or until well mixed. Combine flour, walnuts, baking powder
and salt; gradually add to egg mixture. Mix on low speed
1 to 2 minutes, or until well mixed. Stir in cherries by
hand.
- Turn dough onto lightly floured surface. Lightly sprinkle
with additional flour; knead flour into dough. Shape into
2 (8x2-inch) logs. Place 3 to 4 inches apart on a greased
baking sheet; flatten tops slightly. Combine egg white and
water; brush on logs. Sprinkle with granulated sugar.
- Bake in a preheated 350° F oven 25 to 30 minutes,
or until light brown and firm to the touch. Let cool on
baking sheet 15 minutes.
- Reduce oven temperature to aprox. 300° F. Cut logs
diagonally into 1/2-inch slices with a serrated knife; arrange
slices, cut-side down, on baking sheet. Bake 8 to 10 minutes;
turn slices. Bake 8 to 10 minutes, or until golden brown.
Remove to wire rack and let cool completely.
Makes about 2-1/2 dozen
Courtesy of the Cherry
Marketing Institute
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Cherry Biscotti recipes and more. Allthingschristmas provides
you with recipes and great ideas for christmas cookies that
can be made by mom's, dad's and kids. Christmas wouldn’t
be the same without that family cooking time.
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