Almond Cherry Biscotti
I really just wanted to have a good simple coffee accent & not an over sweetened desert. After a few recipes & different approaches I've come to this one. You'll love it. Invite some friends over for a coffee now ;)
Almond Cherry Biscotti
I really just wanted to have a good simple coffee accent & not an over sweetened desert. After a few recipes & different approaches I've come to this one. You'll love it. Invite some friends over for a coffee now ;)
Cooking Instructions
- 1
Preheat oven 350°
- 2
Line a baking tray with parchment paper.
- 3
Beat the butter with the sugars until smooth.
- 4
Add the salt & baking powder as you mix
- 5
Add the vanilla & almond extracts.
- 6
Beat in the eggs until smooth and gradually add the ap & almond flour till completely incorporated. The dough will be very sticky.
- 7
With a rubber spatula mix in the almonds & cherries.
- 8
Transfer the dough to the baking sheet & divide it into 2 evenly. Form it to about 2"x10"x3/4" logs. Use a brush slightly dampened to smooth it along the top & sides. Square it off as best you can.
- 9
Bake for 25 minutes
- 10
I use the water at this point when I remove it from the oven to soften the crust to ease the slicing. If you choose to do this just brush it down lightly with water & wait 5 minutes
- 11
Reduce the heat to 315°
- 12
Cut to about 3/4" slices & set them onto baking sheet on a cut edge. Return them to the oven.
- 13
Bake for another 25 minutes or until they turn a golden color. Pull them out and let cool on a rack.
- 14
Make yourself a coffee / cappuccino & image sitting in a cafe in Venice dipping these little goodies. ;)
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