Hazelnut And Dried Cherry Biscotti
This recipe creates delightful hazelnut and cherry biscotti that are perfect for enjoying with a cup of coffee or tea. The biscotti have a lovely crunch and are flavored with cinnamon and orange zest, making them a delightful treat for any occasion. Enjoy the sweet and nutty flavors in each bite of these homemade biscotti that are sure to impress your family and friends. Follow these simple steps to create your own batch of these delicious cookies.
— Constant Cookbook
Ingredients
- 8 Tbs. (1 stick) unsalted butter, at room
- temperature
- 3/4 cup sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 cup hazelnuts, toasted, skinned and coarsely
- chopped
- 1/2 cup dried tart cherries, coarsely chopped
- 1 tsp. grated orange zest
Instructions
- Preheat an oven to 350°F (180°C). Lightly grease and flour 1 large baking sheet or line it with parchment paper. Have another ungreased baking sheet on hand.
- In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Beat in the vanilla until blended.
- Over a sheet of waxed paper, sift together the flour, baking powder, cinnamon and salt. Gradually add the flour mixture to the egg mixture and beat on low speed or stir with a wooden spoon just until incorporated. Mix or stir in the hazelnuts, cherries and orange zest until evenly distributed. The batter should be very soft.
- Turn the batter out onto a generously floured work surface and divide in half. With well-floured hands, transfer one-half onto the greased baking sheet and shape into a log about 12 inches (30 cm) long and 1 1/2 inches (4 cm) in diameter. Place on one side of the sheet. Repeat with the remaining batter, leaving at least 4 inches (10 cm) between the logs. (They will spread as they bake.)
- Bake the logs until the edges are golden, 25 to 30 minutes. Transfer the pan to a wire rack and let the logs cool for 10 minutes. Sprinkle with sanding sugar, if desired. Using a serrated knife, cut the logs, still on the pan, on the diagonal into slices 1/2 inch (12 mm) wide. Carefully turn the slices on their sides and return them to the oven. When you run out of room on one baking sheet, start transferring slices to the other sheet.
- Bake until the edges are golden, about 10 minutes more. Let the biscotti cool completely on the pans on wire racks. Store in an airtight container. Makes about 4 dozen biscotti.
- Williams Sonoma Test Kitchen
Comments
No comments found.