Cherry Biscotti
These twice-baked Italian cookies are perfect for dunking in coffee or milk. For variety, try using almonds or pecans instead of walnuts in the cherry biscotti.
| Servings |
| 2 1/2dozen pieces |
| Servings |
| 2 1/2dozen pieces |
Ingredients
- 3/4 cup granulated sugar plus 2 tablespoons
- 2 eggs
- 1/4 cup vegetable oil
- 1 tbsp orange juice
- 2 tsp orange peel grated
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup walnuts finely chopped
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup dried chopped tart cherries
- 1 egg white
- 1 tbsp water
Servings: dozen pieces
Units:
|
Ingredients
Servings: dozen pieces
Units:
|
Instructions
- at medium speed, scraping bowl often, for 2 to 3 minutes, or until thick and pale yellow in colour.
- Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed. Combine flour, walnuts, baking powder and salt; gradually add to egg mixture. Mix on low speed for 1 to 2 minutes, or until well mixed. Stir in cherries by hand.
- Turn dough onto lightly floured surface (dough will be soft and sticky). LIghtly sprinkle with additional flour; knead flour into dough. With floured hands, shape into 2 logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly. Combine egg white and water; brush on logs. Sprinkle with granulated sugar.
- Bake in a preheated 350ºF oven for 25 to 30 minutes, or until light brown or firm to the touch. Let cool on baking sheet for 15 minutes. Reduce oven temperature to 300ºF.
- Cut cherry biscotti diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut side down, on baking sheet. Bake 8 to 10 minutes, remove from oven, and turn slices. Bake another 8 to 10 minutes or until golden brown. Place cherry biscotti on wire rack; let cool completely.
