Almond Cherry Biscotti Food

CHERRY ALMOND BISCOTTI

Steps:

• 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 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.
• 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 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.
• 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.

CHERRY-ALMOND BISCOTTI

Steps:

• Preheat oven to 375 degrees. Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 8 minutes. Drain, reserving 2 tablespoons liquid. If liquid equals less than 2 tablespoons, add enough liqueur to make 2 tablespoons.
• Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in reserved cherry liquid and the vanilla. Reduce speed to low, and gradually mix in flour mixture. Stir in cherries and almonds.
• On a lightly floured surface, halve dough. Shape each half into a 12 1/2 by 2 1/2-inch log. Flatten logs to 1/2 inch thick. Transfer to a baking sheet lined with a parchment paper. Brush logs with beaten egg; sprinkle with the sanding sugar.
• Bake 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees.
• Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on baking sheets. Bake 8 minutes; flip. Bake 8 minutes more. Let cool until crisp.

ALMOND CHERRY BISCOTTI

Steps:

• In a large bowl, combine the flour, sugar, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. , In another bowl, whisk the eggs, milk and vanilla; stir into flour mixture until blended. Stir in almonds and cherries (dough will be crumbly)., Divide dough in half; shape into two balls. On an ungreased baking sheet, shape each half into a 10-in. x 2-1/2-in. rectangle. , Bake at 350° for 30-35 minutes or until golden brown. Carefully remove to wire racks; cool for 20 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. , Bake for 15 minutes or until firm. Remove to wire racks to cool. Store in an airtight container.

ALMOND CHERRY BISCOTTI

Steps:

• In a large bowl, combine the flour, sugar, salt and baking powder.
• Cut in butter until mixture resembles coarse crumbs.
• In another bowl, whisk the eggs, milk and vanilla; stir into flour mixture until blended.
• Stir in almonds and cherries (dough will be crumbly).
• Divide dough in half; shape into two balls.
• On an ungreased baking sheet, shape each half into a 10-in. x 2-1/2-in. rectangle.
• Bake at 350° for 30-35 minutes or until golden brown.
• Carefully remove to wire racks; cool for 20 minutes.
• Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices.
• Place cut side down on ungreased baking sheets.
• Bake for 15 minutes or until firm.
• Remove to wire racks to cool.
• Store in an airtight container.

DRIED CHERRY AND ALMOND BISCOTTI

Steps:

• Preheat the oven to 300 degrees F.
• In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the vanilla.
• Gently mix in the flour, baking powder, salt, and lemon zest. Once the dry ingredients are incorporated, fold in the almonds and dried cherries.
• Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with a little flour. Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.
• Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack.
• Line a cookie sheet with parchment or wax paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden. Store in a cool place in air-tight containers. Try not to eat them all at the same time.
• Bring a saucepan with 1-inch of water in it to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost completely melted. Remove it from the saucepan and continue stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.

CHERRY BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Grease large baking sheet.
• Remove stems from drained cherries.
• Make a small slit in whole cherries and pat dry with a paper towel.
• This is to stop the red juice from the cherries running into the buttery color of the biscotti.
• Combine flour, sugar, baking powder and salt in bowl.
• Cut in butter with pastry blender until coarse crumbs form.
• Stir in eggs and extract until well blended If mixture is crumbly dry, add milk.
• Stir in cherries.
• Divide mixture in half.
• On lightly floured surface, press dough together and shape into two 10-inch-logs.
• Place logs on prepared baking sheet.
• Flatten to 2-1/2-inch width.
• Bake in 325-degree oven for 30 to 35 minutes.
• Using a couple of spatulas, transfer logs to rack to cool for 20 minutes.
• With serrated knife, cut each log diagonally into 3/4-inch-thick slices.
• Return to baking sheet.
• Bake 10 minutes or until cookies are crisp and firm to touch. (They should be golden.So watch closely, if biscotti starts to brown reduce heat or remove early -- use your own judgement)
• Transfer to rack to cool.
• Store in airtight container for up to 2 weeks.

CHERRY BISCOTTI

Steps:

• Combine 3/4 cup sugar and eggs in a large mixing bowl.
• Beat with an electric mixer at medium speed, 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 (dough will be soft and sticky).
• Lightly sprinkle with additional flour; knead flour into dough.
• With floured hands, 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 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; let cool completely.