For the last few years I’ve been making some kind of biscotti at Christmas time. I usually go for the sweet cookies but decided to try it, I loved it…dunked in a cup of hot, good coffee. I’ve been making it every year since. This recipe with almonds and dried cherries is my favorite.
Biscotti isn’t real sweet and that is a welcome change at this time of year. As much as I like my sweets, I can’t believe I’m saying that, but it’s true. For me, all the sweet things begin to taste alike. So a less sweet alternative is really good.
Biscotti is also really simple to make. The dough is just stirred in a bowl and the only tricky part is the 2-step baking. Watch you timing and you’re home free.
- 2 Cups all purpose flour
- ¾ Cup sugar
- 1 tsp. baking flour
- ¼ tsp. salt
- ¾ Cup almonds, sliced
- 2 eggs
- 4 Tbsp. butter, melted
- 1 tsp. almond extract
- 1 tsp. vanilla
Preheat the oven to 350°, with the rack in center position. Line a cookie sheet with parchment paper.
- Place the flour, sugar, baking powder, salt, dried cherries and nuts in a large bowl and stir to combine. In a small bowl, combine the eggs, butter, almond extract and vanilla. Whisk to combine. Make a depression in the middle of the dry ingredients and pour in the egg mixture. Use a rubber spatula to mix until a rough dough forms.
- Turn out the dough onto a work surface and knead a few times. Use extra flour only if necessary to keep from sticking. Form dough into one big log, about 12 inches long. Cut in half lengthwise and form each into a log about 12 inches long, 1 inch thick and 2 inches wide. Place logs on cookie sheet.
- Bake for 25 minutes, rotate the pan halfway through. When slightly browned remove from oven. Lower your oven temperature to 300°F. Cool on cookie sheet for 15 minutes.
- Use two spatulas to remove the logs to a cutting board. Use a serrated knife, cut the logs in slices, on the diagonal, about ½ inch thick. Lay each cookie back on the cookie sheet. Place back in the oven for 15 minutes. Turn each cookie over and place back in the oven for another 15 minutes. Cookies will brown just a little. Place on a cooling rack to cool. Store in an airtight container.
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Adapted from “The Dessert Bible”, Christopher Kimball