Spiced Cherry Biscotti
Yield
1 batchPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| ¼ | cup |
margarine
or butter |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | cup |
almonds
chopped |
*
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 3 | large |
eggs
|
|
| 3 | teaspoons |
baking powder
|
|
| ¾ | cup |
candied cherries
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 59 | ml |
margarine
or butter |
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
nutmeg
|
|
| 118 | ml |
almonds
chopped |
*
|
| 2.5 | ml |
nutmeg
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 3 | large |
eggs
|
|
| 15 | ml |
baking powder
|
|
| 177 | ml |
candied cherries
chopped |
*
|
Directions
Heat over to 350℉ (180℃).
Spray 1 large or 2 small cookie sheets with nonstick cooking spray.
In large bowl, combine ½ cup sugar, brown sugar and margarine; beat until well blended.
Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off.
Stir in flour, baking powder and ½ teaspoon nutmeg; mix well.
Stir in cherries and almonds.
With spray coated hands, shape dough into 3 rolls, about 7 inches long.
Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form ¾ inch thinck rectangle, about 3 inches wide and 7 inches long.
Brush rectangles with milk.
In small bowl, combine 1 tablespoon sugar and ½ teaspoon nutmeg.
Sprinkle over tops.
Bake at 350℉ (180℃) F for 20 to 28 min. or until rectangles are light golden brown and centers are firm to the touch.
Place rolls on wire racks; cool 5 minutes.
