How To make Cherry Almond Biscotti
2 lg Eggs
2 lg Egg whites
1 c Granulated sugar
2 ts Almond extract
2 c All-purpose flour; unbleache
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 c Dried cherries; coarsely cho
1/4 c Almonds; chopped
Recipe by: The New Dr. Cookie Cookbook Preheat oven to 325 degrees; coat a cookie sheet with nonstick cooking spray. Beat the eggs, egg whites, sugar and almond extract with an electric mixer until smooth. Add the flour, baking powder, baking soda and salt; beat until well mixed. Stir in the cherries and almonds. The dough will be sticky, but it it seems too sticky, add a few tablespoons of flour. Drop the dough by large spoonfuls along the baking sheet to form 2 vertical lines. The spoonfuls of dough should be close together. With lightly floured hands, work these 2 lines to make 2 parallel rolls of dough lining each side of the cookie sheet. Leave ample room for spreading between the rolls and on the sides of the cookie sheet. Each roll will spread during baking so that it is about 5 inches wide. Bake for 20 to 25 minutes, or until lightly browned and slightly firm to the touch. Take the rolls from the oven and reduce the temperature to 300 degrees. Cool the baked rolls of dough on the cookie sheets for 10 minutes. Using a serrated knife, cut each roll into 20 slices. Turn each slice on its side as it is cut. Bake the biscotti for 10 minutes. Turn the slices onto their other sides and return to the oven for 10 to 20 minutes longer. The biscotti on the ends will be done after 20 minutes total. The rest of the slices may need the full 30 minutes. Watch carefully to avoid overbrowning. Cool on wire racks. Penny Halsey (ATBN65B). Nutrition Analysis: 59 calories, 1g fat. -----
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Cherry Biscotti
Ingredients:
For the Outer Pastry
230g 00 Flour
100g Powdered Sugar
1 Tsp Baking Powder
100g Cold Butter
1 Egg
For the Filling
300g Chocolate Cake
50g Hazelnuts
150g Black Cherries in Syrup
For the Topping
35g Egg White
80g Powdered Sugar
10g Jam
Instructions:
Add the flour, powdered sugar, butter and baking powder for the pastry to a bowl and using your hands crush to a bread crumb texture.
Add the egg and bring together.
Turn out onto your work surface and knead to form a smooth dough.
Wrap in cling film and refrigerate for 30 minutes.
Place all of the ingredients for the filling into a blender and blend to bring together.
Dust your work surface with flour and roll this filling to a long sausage around 30-35cm long and set aside.
Roll out the pastry and cut into a rectangle 4-5mm thick and 30-35cm by 15-17cm.
Place the filling ‘sausage’ in the centre of the pastry and then roll over the sides to form your base shape.
Trim the edges and then slice into 1-1.5cm segments.
Place on a baking tray and bake in the oven at 180°C or 350°F for 5 mins.
Whilst this is baking whisk the egg white for the topping, and then add in the powdered sugar and whisk to form a sugar paste.
Remove the biscotti from the oven and paint the tops with the sugar paste and add three lines of jam.
Return to the oven and bake at 180°C or 350°F for 15-20 mins.
Cherry Almond Biscotti
Ingredients:
1 cup sugar
1/2 cup butter softened
1 teaspoon almond extract
1 teaspoon vanilla extract
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup slivered almonds toasted
8 oz. red or green candied cherries, chopped
1 1/2 cups confectioners' sugar
2 tablespoons water
1/2 teaspoon vanilla extract
Directions:
1. In a mixer add 1 cup sugar, 1/2 cup softened butter, 1 teaspoon almond extract, 1 teaspoon vanilla extract, 2 eggs. Beat uniformly combined.
2. Add 3 1/2 cups all-purpose flour, add 1 teaspoon baking powder, 1/2 teaspoon baking soda,. Mix well.
3. Add 1 cup silvered almonds, toasted. Add 8 oz. red or green candied cherries, chopped.
4. Gently knead 2-3 minutes or until dough holds together.
5. Shape each half into 10 x 3-inch rectangle with rounded corners
6. Bake @ 350F for about 25 minutes or until the center of the dough is firm to the touch.
7. Cool for 15 minutes
8. Bias-cut with serrated knife into 1/2-inch slices
9. Bake 15 minutes or until crisp and lightly browned
Homemade Vanilla Glaze
1. Add 1 1/2 cups confectioners' sugar and 2 tablespoons water to a bowl.
2. Add 1/2 teaspoon vanilla extract
3. Mix. Add 1-2 tablespoons more water if necessary to reach desired consistency.
4. Top with the glaze.
Tart Cherry Almond Biscotti | Splendid Cuisine
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup fine semolina
1 teaspoon baking powder
1/2 teaspoon baking soda ( dissolved in some lemon juice)
1 cup roasted and coarsely chopped Almonds
1 cup dried tart cherries roughly chopped
2 eggs
1/2 cup sugar
zest of a large lemon
1 tablespoon Lemoncello or vanilla
How to Make Cherry Almond Biscotti | Colavita
Whether it's for breakfast or dessert, you won't be disappointed in making these cherry almond biscotti apart of your day!
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Check out the rest of the Italian Fall Table recipes here:
- Italian Apple Cake
- Pumpkin Hand Pies with Salted Caramel Glaze
- Smores Tarts
- Chocolate Banana Trifle
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Professional Baker Teaches You How To Make BISCOTTI!
Biscotti is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipes below!
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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THE EASIEST BISCOTTI RECIPE! Cherry Almond Biscotti (Small Batch)
Get the full recipe on my website at:
This small batch of Cherry Almond Biscotti comes together in a snap! No need for an electric mixer of any sort. Perfect when you want just a little something sweet! Get the full recipe on my website at: