DRIED CHERRY AND ALMOND BISCOTTI
Steps:
- Preheat the oven to 300 degrees F.
- In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the vanilla.
- Gently mix in the flour, baking powder, salt, and lemon zest. Once the dry ingredients are incorporated, fold in the almonds and dried cherries.
- Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with a little flour. Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.
- Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack.
- Line a cookie sheet with parchment or wax paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden. Store in a cool place in air-tight containers. Try not to eat them all at the same time.
- Bring a saucepan with 1-inch of water in it to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost completely melted. Remove it from the saucepan and continue stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.
PISTACHIO AND DRIED-CHERRY BISCOTTI
Provided by Karen DeMasco
Categories Breakfast Brunch Dessert Christmas Easter Picnic Low Fat Low Cal Mother's Day Father's Day New Year's Day Dried Fruit Cherry Pistachio Birthday Healthy Christmas Eve Party Bon Appétit Kidney Friendly
Yield Makes about 4 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Combine first 6 ingredients in the bowl of a stand mixer fitted with a paddle. Blend on low speed for 30 seconds. Meanwhile, in a separate bowl, whisk together eggs and next 5 ingredients. Add egg mixture to flour mixture; beat until combined. Fold in cherries and pistachios.
- Transfer dough to a lightly floured surface; divide in half. Using floured hands, shape each dough half into a 16"-long log. Brush off excess flour; transfer logs to prepared sheet, spaced 5" apart. Flatten each log into a 2"-wide strip. Bake, rotating sheet halfway through, until browned and set, about 30 minutes. Transfer to a rack; let cool for 15 minutes. Reduce oven to 250°F and arrange 1 rack in top third of oven and 1 rack in bottom third.
- Line a second baking sheet with parchment paper. Transfer biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3"-thick slices. Arrange slices, cut side down, on baking sheets. Bake biscotti, rotating baking sheets halfway through, until crisp, about 40 minutes. Transfer baking sheets to racks; let cool. DO AHEAD: Can be made 3 days ahead. Store in an airtight container at room temperature.
DRIED CHERRY BISCOTTI
Need a holiday treat that's not overly sweet? Sharon Martin of Manistee, Michigan has an answer with her Dried Cherry Biscotti. The cherries and almonds add color and texture and a dusting of powdered sugar dress these up. CW taste testers noted these biscotti were not as hard and crunchy as some.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat butter and sugar until crumbly. Beat in egg whites and extract. Combine the flour, baking powder and salt; gradually add to sugar mixture. Stir in cherries and almonds (dough will be stiff). , Press into an 8-in. square baking dish coated with cooking spray. Bake at 375° for 15-20 minutes or until lightly browned. Cool for 5 minutes. Remove from pan to a cutting board; cut biscotti in half with a serrated knife. Cut each half into 1/2-in. slices. , Place slices cut side down on baking sheets coated with cooking spray. Bake for 8-10 minutes or until light golden brown, turning once. Remove to wire racks to cool. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 123mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
CHEF ANNE'S DRIED CHERRY & ALMOND BISCOTTI
Steps:
- Preheat the oven to 300°F.
- In a large mixing bowl, combine the butter and granulated sugar and mix, scraping down the sides as needed, until light and fluffy. Beat in the 2 whole eggs one at a time, stirring to combine thoroughly after each addition. Add the vanilla.
- Gently mix in the flour, baking powder, salt, and lemon zest. Stir until all the dry ingredients are fully incorporated. Fold in the almonds and cherries.
- Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs, about the length of the baking sheet, and place them on the prepared baking sheet.
- Beat the egg white with 1 tablespoon water. Brush the logs with the egg wash, sprinkle them with the turbinado sugar, and bake for 30 minutes.
- Remove the logs from the oven, transfer to a cutting board, and use a serrated knife to cut them into 1/2-inch slices-on the bias-while they are still warm (slicing them while warm will prevent crumbling). Keep the ends to nibble on while the other biscotti are baking.
- Lay the biscotti back on the baking sheet and bake for another 10 minutes to toast and harden.
- Let the biscotti cool and store in an airtight container.
DRIED CHERRY BISCOTTI
The finished biscotti can be dipped halfway in melted semisweet chocolate to make them extra special!
Provided by Mercy
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease one cookie sheet (spray oil works well for this).
- Preheat oven to 350°F.
- Blend flour, sugar, baking soda, baking powder and salt. Add eggs and vanilla, beating until dough is formed.
- Stir in cherries and almonds.
- Turn the dough out on lightly floured surface and knead several times. Using the greased cookie sheet as a surface, divide the dough in half and form into two flat logs about 9 inches long and 3 inches wide.
- Bake for 25 minutes or until lightly browned on top.
- Let cool directly on the baking sheet resting on a rack for 10 minutes.
- Lower heat to 325°F.
- On a cutting board, cut the logs on the diagonal into 1/2-inch-thick pieces.
- Put back into oven for 5 minutes.
- Turn over and bake 5 more minutes.
- Remove from cookie sheet and cool on baking rack.
- Store in airtight container.
Nutrition Facts : Calories 134.7, Fat 3.3, SaturatedFat 0.4, Cholesterol 31.7, Sodium 109.6, Carbohydrate 23, Fiber 1, Sugar 10.3, Protein 3.6
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