About a year ago...a year and a half actually, we were having some guests for the weekend. I wanted to do something a little extra special for those visitors. I thought maybe something nice for breakfast. How about some Biscotti...we'll, that would be interesting.
This is my second time making these and they are still great! And really they are not that difficult...schlup some stuff in the mixer, bake for a bit, slice and bake a touch more...dip in melted chocolate...and next time I'm going for dark chocolate!!! Yum and Yum.
Cherry Almond Biscotti w/White Chocolate
Makes about 2 dozen, give or take.
1 cup slivered almonds
½ cup dried cherries
½ cup (1 stick) unsalted butter
1 cup sugar
1½ tsp almond extract
1 tsp vanilla extract
3½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
Preheat the oven to 350 degrees F.
In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and almond & vanilla extract; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the cherries and almonds until evenly distributed.
Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an un-greased cookie sheet and bake for 35 minutes (turning ½ way through) or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes.
When cool, dip in melted white chocolate.
When cool, store cookies in an airtight container.