CHERRY ESPRESSO BISCOTTI
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Rum-Soaked Raisin Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 40
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Mix espresso powder into vanilla extract. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and espresso-vanilla mixture until combined. Add walnuts and cherries and beat until combined.
- Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
- With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g
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