Door County Cherries in Cherry Almond Biscotti
A couple years ago, a friend served this delicious cherry-almond biscotti to our Bible study group. I asked for the recipe at the time, but didn't get around to making it until just recently. After making the biscotti, I gave half of it to a friend and the other half I actually had to hide from myself! It went into the freezer! The freezer is in the basement. Out of sight, out of mind...almost. Since then, I've found that frozen biscotti makes a great treat to gnaw on while watching a suspenseful movie. It saves on the fingernails. Yikes! Can't stand that super-sinister Mrs. Danvers!!
Cherry-Almond Biscotti Recipe:
1/2 c. butter, softened
1 c sugar
1 t. almond extract
3 2/3 c. flour
1/2 t. baking powder
1/4 t. baking soda
1 c. dried cherries
1 c. slivered almonds, toasted (I used roasted almonds and put them through the food processor)
Ghirardeli white chocolate and 1 T. shortening, melted over double boiler)
Separate one egg and set aside. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in 2 eggs and reserved egg yolk. Beat in extract. Combine flour, b.p. and b.s. Gradually add to creamed mixture and mix well.
Turn onto a floured surface. Knead in cherries and almonds. Divide dough in half. Shape each portion into a 12 in x 3 in rectangle. Transfer to a greased baking sheet or one covered with parchment paper. Beat reserved egg white. Brush over dough. Bake at 350 degrees for 28-30 minutes or until lightly browned. Cool for 10 minutes.
Cut into slices, lay slices on their side on cookie sheet, slightly apart from one another. Bake another 20 minutes at 275 degrees. Repeat this step. Cool thoroughly.
I used a combination of Door County cherries, blueberries, and cranberries in this recipe.
Drizzle melted chocolate over top of biscotti. Refrigerate for a bit to set the chocolate. When I was finished and the chocolate was set, I scraped up the remaining chocolate, re-melted it, and stirred in some crushed almonds to make a great almond bark! (which I should also have given away!!!).
This recipe is one that I changed slightly from the original, which was in Taste of Home.
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