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 Almond Biscotti ????
This easy Cherry Almond Biscotti is delightful dunked in coffee or enjoyed on its own! culinaryhill.com/cherry-almond-biscotti #CulinaryHill #Biscotti #BiscottiRecipe #shorts
Italian Almond Cookies by Cooking with Manuela
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These classic Italian almond cookies are very easy to make, and extremely easy to eat. Intensely nutty and perfectly sweet. Chewy on the inside and slightly crispy on the outside. What more could you want in a cookie?
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Cranberry Pistachio Biscotti Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cranberry Pistachio Biscotti. Cranberry Pistachio Biscotti are wonderfully crisp and crunchy and they are dressed for the holidays with bright red dried cranberries and lovely green pistachio nuts. These biscotti are lower in fat than most cookies as they do not contain butter which makes them a nice alternative to all the other rich baked goods during the Christmas season.
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FOX Recipe Box: Cherry Almond Biscotti
Culinary instructor Stefanie Paganini, from the Paganini School of Cooking, shared a recipe from an upcoming class called Take and Bake: Holiday Sweet Breads
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:
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.