Dried Cherry and Almond Biscotti (More)

About

I absolutely love making this biscotti. It takes a while, but tastes extremely good and will keep for a very long time.


Ingredients

  • 1/4 Pound Dried Cherries
  • Bottle of Triple-Sec (You won't use it all...)
  • 2 1/2 Cups All-Purpose Flour
  • 1 Cup Sugar
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Double-Action Baking Powder
  • 1/2 Teaspoon Salt
  • 3 Large Eggs
  • 1 Teaspoon Real Vanilla Extract
  • 1 Cup Raw Almonds (I use a bit more than a cup, to allow for air space...)
  • 1 Large Egg beaten with 2 Tablespoons of the left over Triple-Sec from the Cherries


Oven Temperature

325°F


Steps

Macerating the Cherries

  • Dump the cherries in a bowl, then pour in enough triple-sec to cover them. Let them sit to the side, stirring around once in a while. This step softens the cherries and adds a bit to the flavor.


Blanching and Roasting the Almonds

  • Dump the almonds in some boiling water for a few minutes to loosen the skins.
  • Transfer the almonds to a container of cool water, to cool them down while keeping them moist.
  • Squeeze the almonds, one at a time, out of the skin. Dispose of the skin.
  • Dry the almonds, then place them all in a non-stick pan over medium heat.
  • Roast the almonds, stirring once in a while, until the are slightly brown and smell nice.
  • After roasting, coarsely chop the almonds. I generally cut each almond in half once.


Putting It All Together

  • In the bowl of an electric mixer fitted with a paddle attachment, blend the flour, sugar, baking soda, baking powder, and salt together until the mixture is combined well.
  • Add three eggs and the vanilla extract to the mixer bowl, beating it all together until a dough is formed.
  • Drain the triple-sec from the cherries, using some of it to add to the fourth egg for the egg wash.
  • Add the drained cherries and roasted almonds to the mixer bowl, combining everything at a slow speed setting.
  • Turn the dough out on to a floured surface. Knead the dough several times, then separate it into two halves.
  • Form each piece of dough into a rectangular log about 13 inches long and 2 inches wide. Place these two logs on a large buttered and floured cookie sheet, leaving at least 3 inches between the pieces.
  • Brush egg wash (egg whisked with triple-sec) completely over both pieces of dough, being sure to cover all sides.


Baking

  • Bake the logs of dough in the middle of the oven for 30 minutes, or until the edges begin to turn pale golden. You can generally feel a crust similar to that of French bread forming when the logs are done cooking.
  • Allow the baked biscotti logs to cool, on the pan, for 30 minutes, then transfer the logs to a cutting board. It often helps to use a thin metal spatula to help separate the logs from the pan, as a crust of egg will form right where the pan meets the logs.
  • Using a bread knife, cut the logs into 3/4 inch thick slices, disposing of (or eating) the end pieces.
  • Arrange the biscotti, with one of the cut sides down, on an ungreased cookie sheet.
  • Bake the biscotti for 12 - 14 minutes, flip each piece over, then bake for another 12 - 14 minutes, or until each piece is a pale golden color.
  • Remove the biscotti from the oven, allow to cool, then transfer to an air-tight container.
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