Candied Cherry and Almond Biscotti

• Vegetarian

• Produce

  • 1 cup Candied cherries

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/2 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 1 Bittersweet chocolate
  • 2 cups King arthur all-purpose flour, Unbleached
  • 1/4 tsp Salt
  • 2/3 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Almonds, toasted

• Dairy

  • 6 tbsp Butter, unsalted

Found on kingarthurflour.com

Description

Ingredients

• 6 tablespoons unsalted butter
• 2/3 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 2 large eggs
• 2 cups King Arthur Unbleached All-Purpose Flour
• 1 cup sliced almonds, toasted
• 1 cup candied cherries
• bittersweet chocolate, for coating (we like Guittard Bittersweet Onyx Wafers)

Directions

• Preheat the oven to 350°F. Lightly grease a biscotti pan (see tips, below, for a substitute pan suggestion). Beat the butter, sugar, salt, extracts, and baking powder until smooth and creamy. Beat in the eggs; the batter may look slightly curdled. Stir in the flour; the dough will be smooth and sticky. Stir in the almonds and cherries. Place the dough into the prepared biscotti pan, leaving a ¾ margin free on each side of the pan to allow for expansion. Smooth the top of the dough with a wet spatula or bowl scraper. Bake the dough for 35 minutes; remove it from the oven, and cool for 1 hour. Turn it out of the pan. Slice the log diagonally into 1/2 to 3/4-thick pieces. Place them on edge onto a greased or parchment-lined baking sheet. Preheat the oven to 325°F. Bake for 20 to 25 minutes, until golden brown. Remove the biscotti from the oven, and allow them to cool right on the baking sheet. Once the biscotti are completely cool, melt the chocolate, and dip the ends of the biscotti into the melted chocolate. Yield: 12 to 18 large biscotti.