CHERRY ALMOND BISCOTTI

CHERRY ALMOND BISCOTTI image

Yield 3 dozen

Number Of Ingredients 10

1 3/4 cups dries cherries
1/2 cup amaretto plus more if needed
3 cups all-purpose flour, plus more for work surface
2 teas. baking powder
1/4 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs ( 3 whole, one to beat)
2 teas.pure vanilla extract
3/4 cup whole blanched almonds, chopped ( used regular almonds)
3 tabl. course sanding sugar

Steps:

1. Preheat oven to 325. Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally until cherries have softened, about 8 minutes. Drain, reserving 2 Tabl. liquid. If liquid equals less than 2 tabl. add enough liqueur to make 2 tabl. 2. Sift together flour, baking powder, and salt into a medium bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment: mix on medium speed until fluffy, about 2 minutes. Mix in 3 whole eggs, 1 at a time. Mix in reserved cherry liquid and the vanilla. Reduce speed to low, and gradually mix in flour mixture. Stir in cherries and almonds 3. On a lightly floured surface, halve dough. Shape each half into a 12 1/2 by 2 1/2 inch log. Flatten logs to 1/2 inch thick. Transfer to a baking sheet lined with parchment paper. Brush logs with beaten egg: sprinkle with sanding sugar. 4. Bake 35 min. rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. ( used 2 large spatulas. Be careful while they are hot they are soft) Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on baking sheets. Reduce oven temp. to 300. Bake 8 min. flip and bake 8 min. more. (I did more like 12 min each side. They should be fairly crisp at this point.) Let cool. Cookies can be stored in an airtight container at room temp. up to 1 week.