![\"Cherry](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/07\/cherrybiscotti6.jpg?resize=858%2C1184\")
<\/a> Try these as an accompaniment to your morning or afternoon coffee. \u00a0Or crumble them up over some ice cream. \u00a0Or just eat\u00a0them, that’s the way my 2 year old seems to like them best.<\/p>\nCherry Almond Biscotti<\/h3>\n
From a page torn from some Martha Stewart magazine Ingredients<\/em><\/p>\n\n- 1 3\/4 cup dried cherries<\/li>\n
- 1\/2 cup amaretto liquor<\/li>\n
- 3 cups flour (more for dusting)<\/li>\n
- 2 teaspoons baking powder<\/li>\n
- 1\/2 teaspoon salt<\/li>\n
- 4 tablespoons butter, softened<\/li>\n
- 1 cup sugar<\/li>\n
- 4 eggs (3 for the cookies and 1 for brushing)<\/li>\n
- 2 teaspoons vanilla<\/li>\n
- 3\/4 cup sliced almonds<\/li>\n
- raw sugar for sprinkling on the tops<\/li>\n<\/ul>\n
Directions<\/em><\/p>\n\n- Preheat oven to 375\u00b0F.<\/li>\n
- Mix cherries and amaretto in a small saucepan and heat over medium low for about 5 minutes. \u00a0Liquid should just simmer. \u00a0Drain and reserve the liquid.<\/li>\n
- Sift flour, salt and baking powder and set aside.<\/li>\n
- Beat butter and sugar until thoroughly mixed, about 2 minutes. \u00a0Add in eggs, one at a time, mixing after each. \u00a0Mix in 2 tablespoons of cherry juice and vanilla.<\/li>\n
- Add in the flour and mix just to combine, then add in cherries and almonds and mix to combine.<\/li>\n
- Flour a work surface and turn dough out. \u00a0Divide in half and shape into two logs, about 12 inches long and 2 inches thick.<\/li>\n
- Transfer to a parchment lined baking sheet. \u00a0Pat logs down to about 3\/4 inch thickness, about 4 inches wide and 12-14 inches long.<\/li>\n
- Brush with beaten egg and sprinkle with sugar.<\/li>\n
- Bake for 25-30 minutes. \u00a0The logs will be dark, but shouldn’t be burned. \u00a0Check the bottom of the logs at 25 minutes and remove from the oven if they seem dark. \u00a0Transfer to wire racks to cool for 20 minutes.<\/li>\n
- Slice logs at an angle to the thickness you like, 15-20 slices per log. \u00a0Reduce the oven temperature to 300\u00b0F.<\/li>\n
- \u00a0Transfer biscotti back to the rack and lay the slices on their sides. \u00a0You will have to do this in 2 batches. \u00a0Place the rack on a baking sheet and bake for 5-7 minutes, flip biscotti over and bake for another 5-7 minutes. \u00a0Cook longer for a crispier biscotti and less for a softer one. \u00a0Let cool. \u00a0Store in an airtight container for a few days or freeze to enjoy later.<\/li>\n<\/ol>\n
![\"Cherry](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/07\/cherrybiscotti5.jpg\")
<\/a><\/p>\n![\n<\/a> The prep and cooking method for these is similar to most biscotti I have made. \u00a0One of the things that is different is on the second bake. \u00a0Instead of baking the sliced biscotti directly on the baking sheet you place them on wire racks in the oven to bake which I think crisps them up more evenly. \u00a0I’ll be doing this again for future biscotti.](\"http:\/\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2014\/07\/cherrybiscotti4.jpg\"){kind=link}