Dried-Cherry Biscotti
Yield
1 servingsPrep
20 minCook
45 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
granulated |
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅔ | cup |
cherries
|
*
|
| 1 | cup |
almonds
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
granulated |
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 158 | ml |
cherries
|
*
|
| 237 | ml |
almonds
ground |
|
Directions
Lightly grease a cookie sheet.
Preheat oven to 350℉ (180℃).
Blend flour, sugar, baking soda, baking powder and salt.
Add eggs and vanilla, beating until dough is formed.
Stir in cherries and almonds.
Turn the dough out on lightly floured surface and knead several times.
Using the greased cookie sheet as a surface, divide the dough in half.
Form into two flat logs, each about 9 inches long and 3 inches wide.
Bake for 25 minutes or until lightly browned on top.
Place baking sheet on a rack; let cool for 10 minutes.
Lower heat to 325℉ (160℃).
On a cutting board, cut the logs on the diagonal into ½-inch-thick pieces.
Put back into oven for 5 minutes, with cut side of cookies facing up.
Turn cookies; bake 5 more minutes.
Remove from cookie sheet; let cool on baking rack.
Store in an airtight container.
