Usually served with dessert wine, this cherry almond biscotti is perfect with espresso or cappuccino.
Ingredients
- 1 ¾ cups dried cherries
- ½ cup amaretto liqueur
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup butter, softened
- 1 cup white sugar
- 3 eggs
- 2 teaspoons vanilla extract
- ¾ cup chopped blanched almonds
- 1 egg, beaten
- 3 tablespoons white sugar, divided
Directions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Step 2
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.
Step 3
Sift flour, baking powder, and salt together onto 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.
Step 4
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.
Step 5
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 onto 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.
Step 6
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).
Step 7
Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 32 | |
Calories 145 | |
% Daily Value * | |
Total Fat3g | 4% |
Saturated Fat1g | 6% |
Cholesterol27mg | 9% |
Sodium88mg | 4% |
Total Carbohydrate24g | 9% |
Dietary Fiber1g | 4% |
Total Sugars13g | |
Protein3g | |
Calcium31mg | 2% |
Iron1mg | 5% |
Potassium28mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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