Frank's Recipes! Cherry Almond Biscotti

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Cherry Almond Biscotti

2 cups cake flour (not self rising)
1-2/3 cups all purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3 large eggs
1 cup + 3 tablespoon sugar
1-1/2 tsp grated orange peel
1/2 tsp almond extract
1/2 cup margarine or butter, melted
1 cup whole blanched almonds, toasted
3/4 cup dried tart cherries
8 oz semisweet chocolate
3 oz white chocolate, Swiss confectionery bar, or white baking bar

Preheat oven to 350oF. Grease large cookie sheet. In large bowl, measure cake flour, all-purpose flour, salt, baking powder and baking soda.

In another large bowl, place 2 eggs and 1 egg yolk; reserve remaining egg white in cup. With wire whisk or fork, beat eggs in bowl with 1 cup + 2 tablespoon sugar. Reserve remaining 1 tablespoon sugar in another cup.

Beat orange peel and almond extract into egg mixture. Beat in melted margarine or butter until blended. With wooden spoon, stir egg mixture into flour mixture. With hand, knead in almonds and cherries until combined.

On floured surface, with floured hands, divide dough in half. Shape each half into a 12 inch X 3 inch log and place logs about 3 inches apart on the cookie sheet. With pastry brush, brush tops of bags with reserved egg white. Sprinkle logs with remaining 1 tablespoon sugar. Bake logs 30 minutes. Cool logs on cookie sheet on wire rack 10 minutes or until easy to handle.

Place 1 log on cutting board. With serrated knife, cut log crosswise into 1/2 inch thick diagonal slices. Repeat with remaining log. Place slices, cut side down, on same cookie sheet. Bake slices 20 to 25 minutes to allow biscotti to dry out. Remove biscotti to wire racks to cool completely. Biscotti will harden as they cool.

In heavy small saucepan, melt semisweet chocolate over low heat, stirring frequently, until smooth. Holding biscotti over saucepan, spoon some melted chocolate over 1 end of each cookie, allowing excess to drip back into saucepan. Return biscotti to wire rack to allow chocolate to set.

When semisweet chocolate is set, in another heavy small saucepan, melt white chocolate over very low heat, stirring frequently, until smooth. Using spoon, drizzle white chocolate on biscotti. Allow drizzle to set, refrigerate if necessary.

Store biscotti in tightly covered container with waxed paper between the layers.

Makes about 48 biscotti.

PER SERVING: 125 cal, 2 g pro, 18 g carb, 5 g total fat (1 g sat.), 14 mg chol, 70 mg sodium