Best 3 Dried Cherry Biscotti Recipes
Immerse yourself in a delightful baking adventure as we embark on a journey to discover the ultimate dried cherry biscotti recipe. Whether you're a seasoned baker or just starting your culinary exploration, this comprehensive guide will lead you through every step of the process, ensuring that you create the most delectable and authentic Italian biscotti. With careful attention to detail and a selection of ingredients that will tantalize your taste buds, we'll unveil the secrets to crafting the perfect dried cherry biscotti that will impress your family and friends alike. Prepare to indulge in a symphony of flavors as we delve into the world of biscotti-making, transforming simple ingredients into a remarkable treat that celebrates the essence of Italian tradition and culinary artistry.
Here are our top 3 tried and tested recipes!
DRIED CHERRY BISCOTTI
Need a holiday treat that's not overly sweet? Sharon Martin of Manistee, Michigan has an answer with her Dried Cherry Biscotti. The cherries and almonds add color and texture and a dusting of powdered sugar dress these up. CW taste testers noted these biscotti were not as hard and crunchy as some.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, beat butter and sugar until crumbly. Beat in egg whites and extract. Combine the flour, baking powder and salt; gradually add to sugar mixture. Stir in cherries and almonds (dough will be stiff). , Press into an 8-in. square baking dish coated with cooking spray. Bake at 375° for 15-20 minutes or until lightly browned. Cool for 5 minutes. Remove from pan to a cutting board; cut biscotti in half with a serrated knife. Cut each half into 1/2-in. slices. , Place slices cut side down on baking sheets coated with cooking spray. Bake for 8-10 minutes or until light golden brown, turning once. Remove to wire racks to cool. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 123mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
DRIED CHERRY BISCOTTI
The finished biscotti can be dipped halfway in melted semisweet chocolate to make them extra special!
Provided by Mercy
Categories Dessert
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease one cookie sheet (spray oil works well for this).
- Preheat oven to 350°F.
- Blend flour, sugar, baking soda, baking powder and salt. Add eggs and vanilla, beating until dough is formed.
- Stir in cherries and almonds.
- Turn the dough out on lightly floured surface and knead several times. Using the greased cookie sheet as a surface, divide the dough in half and form into two flat logs about 9 inches long and 3 inches wide.
- Bake for 25 minutes or until lightly browned on top.
- Let cool directly on the baking sheet resting on a rack for 10 minutes.
- Lower heat to 325°F.
- On a cutting board, cut the logs on the diagonal into 1/2-inch-thick pieces.
- Put back into oven for 5 minutes.
- Turn over and bake 5 more minutes.
- Remove from cookie sheet and cool on baking rack.
- Store in airtight container.
Nutrition Facts : Calories 134.7, Fat 3.3, SaturatedFat 0.4, Cholesterol 31.7, Sodium 109.6, Carbohydrate 23, Fiber 1, Sugar 10.3, Protein 3.6
CHEF ANNE'S DRIED CHERRY & ALMOND BISCOTTI
Steps:
- Preheat the oven to 300°F.
- In a large mixing bowl, combine the butter and granulated sugar and mix, scraping down the sides as needed, until light and fluffy. Beat in the 2 whole eggs one at a time, stirring to combine thoroughly after each addition. Add the vanilla.
- Gently mix in the flour, baking powder, salt, and lemon zest. Stir until all the dry ingredients are fully incorporated. Fold in the almonds and cherries.
- Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs, about the length of the baking sheet, and place them on the prepared baking sheet.
- Beat the egg white with 1 tablespoon water. Brush the logs with the egg wash, sprinkle them with the turbinado sugar, and bake for 30 minutes.
- Remove the logs from the oven, transfer to a cutting board, and use a serrated knife to cut them into 1/2-inch slices-on the bias-while they are still warm (slicing them while warm will prevent crumbling). Keep the ends to nibble on while the other biscotti are baking.
- Lay the biscotti back on the baking sheet and bake for another 10 minutes to toast and harden.
- Let the biscotti cool and store in an airtight container.
Tips:
- Choose high-quality dried cherries. Plump and moist cherries will produce the best flavor. Avoid cherries that are hard or shriveled.
- Use unsalted butter. This will help to control the sweetness of the biscotti. If you only have salted butter, be sure to omit the additional salt called for in the recipe.
- Chill the dough before baking. This will help the biscotti to hold their shape and prevent them from spreading too much in the oven.
- Bake the biscotti until they are golden brown. This will ensure that they are cooked through and have a crispy texture.
- Slice the biscotti while they are still warm. This will make them easier to cut and will help to prevent them from crumbling.
- Store the biscotti in an airtight container at room temperature. They will keep for up to 2 weeks.
Conclusion:
Dried cherry biscotti are a delicious and easy-to-make treat that are perfect for any occasion. They are crispy, chewy, and full of flavor. With just a few simple ingredients, you can create a batch of biscotti that will be enjoyed by everyone. So next time you are looking for a tasty snack or dessert, give dried cherry biscotti a try.
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