Jewel Biscotti
Submitted by pleasant
Twice-baked Italian almond cookies studded with bright maraschino cherries, spiked with kirsch and Grand Marnier. Perfect holiday gift.
YIELD
2 dozenPREP
30 minCOOK
1 hrsREADY
2 hrsBiscotti gets a festive makeover with jewel-toned cherries and a double dose of boozy flavor from kirsch and Grand Marnier.
The classic twice-bake method creates that signature crisp crunch that holds up in coffee or stands strong on a holiday cookie platter for weeks.
Almonds add texture while almond extract reinforces that nutty backbone, making each bite taste more complex than the simple ingredient list suggests.
Chef Tips
- Shape consistently: Form the dough strip evenly thick so slices bake at the same rate without some burning while others stay pale.
- Serrated knife essential: Use a good bread knife to slice the warm log without crushing it. Gentle sawing motion works best.
- Second bake timing: Watch those last 45-60 minutes carefully. You want golden and crisp, not dark brown and hard as rocks.
- Storage secret: Biscotti actually improve after a few days in an airtight container as flavors meld and texture stabilizes.
Ingredients
Directions
Preheat the oven to 300℉ (150℃).
Butter and flour a large baking sheet.
Mix the flour, sugar, and baking powder in a large bowl.
In a small bowl, whisk together the eggs, kirsch, Grand Marnier, and almond extract.
Add this mixture to the flour mixture.
Stir in the almonds and cherries.
Spoon the dough onto the prepared baking sheet and form it into a strip about 10 inches long, 5 inches wide, and ½ inch thick.
Bake in the preheated oven for 45 minutes, or until set and firm to the touch.
The dough shouldn’t be hard.
Remove from the oven and slice diagonally with a serrated knife into ½-inch slices.
(Discard the thick end pieces.) Arrange the slices on the baking sheet and return to the oven for 45 to 60 minutes, or until lightly brown.
Let the biscotti cool for about 5 minutes on the baking sheet, then transfer them to wire racks to cool completely.
Store in an airtight container for up to 2 weeks.
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