I know it is January and you are probably still avoiding sugar after the dessert filled holiday season, but I had to post this recipe. One of my friends needed a cookie for a bridal tea she is helping host and I knew this would be the perfect thing!
The second baking is really important because it hardens the biscotti. Note however this biscotti does not get as hard as a lot of the other recipes I have tried. I believe its crumbly texture is what makes it so good!
Dried Cherry Almond Biscotti
1 stick butter, at room temperature
1 cup sugar
2 eggs, plus 1 egg white
1 teaspoon vanilla extract
1 Tbsp. amaretto
2 1/2 cups flour
1 teaspoon baking powder
1 lemon, zested
1/2 cup whole blanched almonds, toasted
3/4 cup dried cherries
2 tablespoons turbinado sugar
2 squares white almond bark or white chocolate for dipping
Preheat the oven to 300 degrees F.
In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the vanilla and amaretto.
Gently mix in the flour, baking powder, salt, and lemon zest. Once the dry ingredients are incorporated, fold in the almonds and dried cherries.
Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with flour. I needed to do this.
Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.
Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack.
Melt almond bark or white chocolate in a double broiler over medium low heat. Dip or drizzle onto almond bark and let harden on parchment paper. Enjoy!