Tuesday, December 18, 2012
(Adapted from the Barbara Karoff's The best 50 Biscotti Recipes (Bristol Publishing, 1995) & my Cranberry and Orange Biscotti. I have long wanted to make a Michigan Biscotti with cherries - this is my first attempt! They are just fantastic. The have cherries (the fruit most associated with Michigan) along with chocolate and walnuts. Definitely a great treat with a hot cup of tea, hot chocolate or coffee on a cold day.
3 cups All-purpose Flour (plus some for shaping biscotti)
1 1/2 tsp Baking Powder
1/2 cup Sugar (plus some for topping)
1/2 cup Brown sugar
1/2 cup Unsalted Butter or Margarine (room temperature)
1 tsp Vanilla Extract
3 Large Eggs
2/3 cup Dried Cherries (cut in half if large)
2/3 cup Walnut pieces (crushed small)
2/3 cup Chocolate chips
1. Preheat over to 350 degrees.
2. Combine dry ingredients (flour and baking powder) and set aside.
3. Combine in a mixer or mixing bowl butter or margarine, white sugar and brown sugar until blended. Then add vanilla extract and eggs. Then blend until thoroughly mixed.
4. Slow the mixer and add the cherries, walnuts and chocolate chips (one at a time). Then add the flour & baking powder until blended.
5. You will make two logs from this batter. Place parchment paper on a cookie sheet (or grease with butter or a cooking spray) and prepare a place to work on the batter (wax paper with flour will work fine). Form each half of the batter into a log about 3 inches wide and about 3/4" to 1" high. (NOTE: If your hands have flour on them, it will be easier to mold). When you have two logs (do not worry about a bit of flour on them), lightly sprinkle the tops with sugar.
6. Bake at 350 for 25 minutes (test with a toothpick that it comes out clean). Let cool on the baking sheet for about twenty minutes (leaving the oven on).
7. Using a spatula, transfer the logs to a cutting board. Using a serrated knife (electric knives work great), cut on the diagonal into 3/4" slices (be as consistent as possible). Cutting on a diagonal gives you longer pieces. Place sliced pieces back onto the cookie sheet with a small gap between the cut slices (this will allow the biscotti to be baked again on the sides). Put back in the oven for 20 minutes.
Store in an airtight container and enjoy!