First time making biscotti. Definitely not my last. So easy and so yummy.
1 3/4 cups dried cherries
4 tablespoons almond extract
3 tablespoons water
3 cups all-purpose flour (and more for work surface)
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (1/2 stick) butter, room temperature
1 cup granulated sugar
4 eggs (3 whole, one beaten)
2 teaspoons vanilla extract
3/4 cup whole blanched almonds, chopped
3 tablespoons coarse sanding sugar
Preheat oven to 325. Heat cherries and 1/2 of almond extract and water in small saucepan over medium-low heat (about 10 minutes). Stir occasionally until cherries soften and soak up the liquid. Try to resist eating a couple.
Sift together flour, baking powder, and salt into a 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, one at a time until well-blended. Mix in other half of almond extract and vanilla extract. Reduce speed to low, and gradually mix in the flour mixture. stir in cherries and almonds.
On a lightly floured surface (I just used my counter), halve the dough. Shape each half into roughly a 13 by 2 1/2 inch log. Flatten logs to about 1/2 inch thick. Transfer to a baking sheet lined with parchment paper. Brush logs with beaten egg, then sprinkle with sanding sugar.
Bake for 35 minutes. Transfer to cooling rack and cool for 20 minutes. Lower oven temp to 300.
Cut each log on the diagonal into equal sizes (about 3/4 inch or so) - anything bigger can be difficult to eat. Put pieces back onto baking sheets and bake for about 8-9 minutes. Turn each piece over and bake for another 8-9 minutes. Let cool until crisp.
Biscotti can be stored in an air-tight container at room temperature for up to one week. Great with hot cocoa, tea, or coffee! Mmmmm.....
