CHERRY BISCOTTI RECIPE RECIPES

Steps:

• Combine 3/4 cup sugar and eggs in a large mixing bowl.
• Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color.
• Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed.
• Combine flour, walnuts, baking powder and salt; gradually add to egg mixture.
• Mix on low speed 1 to 2 minutes, or until well mixed.
• Stir in cherries by hand.
• Turn dough onto lightly floured surface (dough will be soft and sticky).
• Lightly sprinkle with additional flour; knead flour into dough.
• With floured hands, shape into 2 (8x2-inch) logs.
• Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly.
• Combine egg white and water; brush on logs.
• Sprinkle with granulated sugar.
• Bake in a preheated 350°F oven 25 to 30 minutes, or until light brown and firm to the touch.
• Let cool on baking sheet 15 minutes.
• Reduce oven temperature to 300°F.
• Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet.
• Bake 8 to 10 minutes; turn slices.
• Bake 8 to 10 minutes, or until golden brown.
• Remove to wire rack; let cool completely.

Steps:

• Preheat oven to 350 degrees.
• Grease large baking sheet.
• Remove stems from drained cherries.
• Make a small slit in whole cherries and pat dry with a paper towel.
• This is to stop the red juice from the cherries running into the buttery color of the biscotti.
• Combine flour, sugar, baking powder and salt in bowl.
• Cut in butter with pastry blender until coarse crumbs form.
• Stir in eggs and extract until well blended If mixture is crumbly dry, add milk.
• Stir in cherries.
• Divide mixture in half.
• On lightly floured surface, press dough together and shape into two 10-inch-logs.
• Place logs on prepared baking sheet.
• Flatten to 2-1/2-inch width.
• Bake in 325-degree oven for 30 to 35 minutes.
• Using a couple of spatulas, transfer logs to rack to cool for 20 minutes.
• With serrated knife, cut each log diagonally into 3/4-inch-thick slices.
• Return to baking sheet.
• Bake 10 minutes or until cookies are crisp and firm to touch. (They should be golden.So watch closely, if biscotti starts to brown reduce heat or remove early -- use your own judgement)
• Transfer to rack to cool.
• Store in airtight container for up to 2 weeks.