Cherry-Hazelnut Biscotti

I’m reverting to cookies. Biscotti, actually, since somehow they seem to me to be a healthier sort of cookie, something just a little sweet and crunchy to have with your tea and help tide you over until dinner.

Cherry-Hazelnut Biscotti

Cherry-Hazelnut Biscotti

Cherry-Hazelnut Biscotti

Makes about 3 dozen.

  • 1 3/4 c. dried cherries
  • 1/2 c. frangelico liqueur
  • 3 c. flour
  • 2 tsp baking powder
  • 1/2 tsp coarse salt
  • 4 TBS salted butter, softened slightly
  • 1 c. sugar
  • 4 eggs (3 for dough and one for brushing the cookies)
  • 2 tsp vanilla extract
  • 3/4 c. coarsely chopped hazelnuts
  1. Preheat oven to 325°F. Place dried cherries and frangelico in a small saucepan, and bring to a low simmer over medium-low heat. Cook until cherries have softened, 5-8 minutes, stirring occasionally. Strain the cherries, reserving the cherry-frangelico liquid.
  2. In a medium  bowl, whisk together flour, baking powder, and salt. Set aside. In a separate, larger bowl, beat together softened butter and sugar until pale and creamy. One at a time, beat 3 of the 4 eggs into the batter – it should be pale yellow and fairly runny. Beat in the vanilla, and 2 TBS of the reserved cherry-frangelico liquid. Add the flour to the wet ingredients a cup at a time, stirring between additions, until dough is smooth. Stir in cherries and hazelnuts until evenly incorporated.
  3. Lightly flour a work surface and turn the dough out onto it. Divide the dough in half, and shape into two logs about a foot long each. Flatten the logs to make rectangles that are a half inch thick. Transfer to a baking sheet lined with parchment paper. Beat the remaining egg lightly in a small bowl. Brush the beaten egg on top of the dough. Bake for 35 minutes, then remove from oven and allow to cool for 20 minutes on wire racks.
  4. Reduce the oven temperature to 300°F. Slice each log on the diagonal into cookies about 1/2 inch thick. Lay cookies down on the baking sheet, and bake for 8 minutes. Remove from oven, flip the cookies, and bake for another 8 minutes. Remove and let cool. Store in an airtight container.

Cherry-Hazelnut Biscotti

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