Cherry Biscotti

Recipe by Aroostook
READY IN: 1hr 5mins
YIELD: 24 pieces




  • 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.