Cherry Chocolate Almond Biscotti
Ingredients
- 2 tablespoons almond liqueur
- 1-8 oz container dried cherries, about 1 1/4 cups
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 stick (1/2 cup) chilled unsalted butter, diced
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sliced almonds
- 1 cup white chocolate chips
- Optional: drizzle with melted dark chocolate to make them extra decadent
Odense Almond Paste and dried cherries soaked in almond liqueur give these pretty biscotti an extra special depth of flavor.
Time
20-30 minutes to assemble
First bake 25-30 minutes
Cool 10-20 minutes
Second bake 8-10 minutes per side
First bake 25-30 minutes
Cool 10-20 minutes
Second bake 8-10 minutes per side
Yield
26-28 biscotti
Directions
- Bring liqueur to a simmer in a small saucepan. Add dried cherries, mix well and remove from heat. Top cherries with foil and let sit* until cherries have absorbed the liqueur.
- Preheat oven to 350°F. Line a cookie sheet with parchment or foil.
- Add Almond Paste (grated using large hole side of a box grater), butter, flour, sugar, baking powder and salt to a food processor fitted with a metal blade, or use a bowl with pastry blender. Pulse or mix until the texture of fine crumbs.
- In a medium bowl, beat eggs and extract. Add flour mixture, cherries, almonds and chips. Mix until dough holds together. Turn out onto a lightly floured counter.
- Knead until dough holds together well. Cut dough in half and roll into 2-10 inch logs. Transfer to cookie sheet. Flatten each log to 3/4 inch thickness.
- Bake 25-30 minutes or until firm. Cool cookie sheet on wire rack for 10-20 minutes.
- Cut into 3/4" diagonal slices. Return to cookie sheet, cut side down. Bake 8-10** minutes. Flip and bake 8-10 minutes more.
- Cool on wire rack. When cool, drizzle with dark chocolate, if desired. Store in air-tight container for 2-3 weeks.