Recipe by Aroostook
A very pretty golden biscotti with lots of red cherries peeking out. A great recipe to make ahead for the holiday platter!
Top Review by Fatnice
I loved this unique biscotti - the cherries are such a lovely flavor with almond. These biscotti come out softer than the super crunchy cookies I'm used to, but they are still wonderful. I think they would go also well with a little dip in chocolate. Thx!
- 2 cups flour
- 1 cup sugar
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup chilled butter (cut in small pieces)
- 2 cups maraschino cherries
- 2 large eggs (slightly beaten)
- 1⁄2 teaspoon almond extract or 1⁄2 teaspoon vanilla extract
- 1 tablespoon milk (optional)
Directions See How It's Made
- Preheat oven to 350 degrees.
- Grease large baking sheet.
- Remove stems from drained cherries.
- Make a small slit in whole cherries and pat dry with a paper towel.
- This is to stop the red juice from the cherries running into the buttery color of the biscotti.
- Combine flour, sugar, baking powder and salt in bowl.
- Cut in butter with pastry blender until coarse crumbs form.
- Stir in eggs and extract until well blended If mixture is crumbly dry, add milk.
- Stir in cherries.
- Divide mixture in half.
- On lightly floured surface, press dough together and shape into two 10-inch-logs.
- Place logs on prepared baking sheet.
- Flatten to 2-1/2-inch width.
- Bake in 325-degree oven for 30 to 35 minutes.
- Using a couple of spatulas, transfer logs to rack to cool for 20 minutes.
- With serrated knife, cut each log diagonally into 3/4-inch-thick slices.
- Return to baking sheet.
- Bake 10 minutes or until cookies are crisp and firm to touch. (They should be golden.So watch closely, if biscotti starts to brown reduce heat or remove early -- use your own judgement)
- Transfer to rack to cool.
- Store in airtight container for up to 2 weeks.