I have a bit of a ritual as of late on Sunday's. To me there seems to be nothing better than waking up late (okay, not too late. We are talking about 8:30 am here people) going into the kitchen, making myself a Nespresso latte and then grabbing a book and some homemade biscotti and heading back into bed to read for an hour or two.
The biscotti addition happened when I received some biscotti as a Christmas present in one of those business baskets. I never found myself as a biscotti person, yet once I started eating it in conjunction with a latte, I found myself absolutely hooked!
So, as most gastronomes, I decided to make my own batch. This recipe freezes extremely well and I have been able to enjoy the same batch for quite some time. Just pull it out as you are making yourself some coffee, and by the time it is ready so is your biscotti. And despite what many may think, biscotti is extremely easy to make. Enjoy!
Cherry- Almond Biscotti
Makes 24 Cookies
2 cups all-purpose flour
1.5 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup sugar
1/2 cup unsalted butter, melted and cooled
1.5 teaspoons grated orange zest
1 teaspoon vanilla extract
1 teaspoon pure almond extract
1 cup slivered almonds, toasted
1/2 cup dried cherries
1. Position a rack in the middle of the oven, and preheat to 350 degrees. Line a rimless baking sheet with parchment paper.
2. In a bowl, sift together the flour, baking powder, and salt. Set aside.
3. In a large bowl, combine the eggs and sugar. Beat on medium speed until light in color and thick, about three minutes. Beat in the melted butter, orange zest, and vanilla and almond extracts on low speed until blended. Add the dry ingredients and beat until incorporated. Using a wooden spoon, stir in the almonds and cherries. The dough will be soft and sticky.
4. Scoop out half of the dough onto one half of the prepared baking sheet, and form it into a log 10 inches long. Repeat with the remaining dough, spacing the logs 3 inches apart. Press the logs gently to make them 3 inches wide. With damp fingertips, gently smooth out the surface of the logs.
5. Bake the logs until they are crisp and golden on the outside, 20-25 minutes. The centers will be soft. Remove from the oven. Reduce the temperature to 300 degrees. Let the logs cool on the baking sheet for 10 minutes.
6. With a wide spatula, transfer the logs to a cutting board and using a serrated knife, cut each log crosswise on the diagonal into slices 3/4 inch thick. Arrange the slices, cut side down and at least 1/2 inch apart, on the baking sheet. Return to the oven and bake until the cookies are crisp and brown on the outside, 17-22 minutes. Let the cookies cool completely on the baking sheet for 5 minutes, then transfer them to wire racks to cool completely. The interiors of the cookies become crisp as they cool.
Source: Williams-Sonoma Essentials of Baking