CHEF ANNE'S DRIED CHERRY & ALMOND BISCOTTI

Chef Anne's Dried Cherry & Almond Biscotti image

Yield makes: 35 to 50

Number Of Ingredients 11

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8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, plus 1 white
1 teaspoon vanilla extract
2 cups all-purpose flour, plus more as needed
1 teaspoon baking powder
Pinch of kosher salt
Grated zest of 1 lemon
1/2 cup whole blanched almonds, toasted (see page 17)
3/4 cup dried cherries
2 tablespoons turbinado sugar

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.