Hazelnut and Dried Cherry Biscotti

Hazelnut and Dried Cherry Biscotti

Hazelnut and Dried Cherry Biscotti is rated 5.0 out of 5 by 4.
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Prep Time: 35 minutes
Cook Time: 35 minutes
Servings: 24

Biscotti means "twice baked" in Italian, and double baking is the secret to making these popular, crunchy cookies. To make biscotti, the dough is shaped into an oblong loaf and baked. The baked loaf is then cut into slices that are baked again until they become dry and hard. As durable as they are tasty, these cookies keep extremely well and are a good choice to give as a gift. They are delicious served with fresh fruit, and are perfect for dunking in coffee or a sweet dessert wine such as vin santo.

Ingredients:

  • 8 Tbs. (1 stick) unsalted butter, at room
      temperature
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 cup hazelnuts, toasted, skinned and coarsely
     chopped
  • 1/2 cup dried tart cherries, coarsely chopped
  • 1 tsp. grated orange zest

Directions:

Preheat an oven to 350°F. Lightly grease and flour 1 large baking sheet or line it with parchment paper. Have another ungreased baking sheet on hand.

In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Beat in the vanilla until blended.

Over a sheet of waxed paper, sift together the flour, baking powder, cinnamon and salt. Gradually add the flour mixture to the egg mixture and beat on low speed or stir with a wooden spoon just until incorporated. Mix or stir in the hazelnuts, cherries and orange zest until evenly distributed. The batter should be very soft.

Turn the batter out onto a generously floured work surface and divide in half. With well-floured hands, transfer one-half onto the greased baking sheet and shape into a log about 12 inches long and 1 1/2 inches in diameter. Place on one side of the sheet. Repeat with the remaining batter, leaving at least 4 inches between the logs. (They will spread as they bake.)

Bake the logs until the edges are golden, 25 to 30 minutes. Transfer the pan to a wire rack and let the logs cool for 10 minutes. Using a serrated knife, cut the logs, still on the pan, on the diagonal into slices 1/2 inch wide. Carefully turn the slices on their sides and return them to the oven. When you run out of room on one baking sheet, start transferring slices to the other sheet.

Bake until the edges are golden, about 10 minutes more. Let the biscotti cool completely on the pans on wire racks. Store in an airtight container. Makes about 4 dozen biscotti.

Adapted from Williams-Sonoma Collection Series, Cookies, by Marie Simmons (Simon & Schuster, 2002).

Rated 5 out of 5 by from The most adaptable and delicious recipe! The best recipe ever!!!! These biscotti have become the most wanted Christmas gifts.....my family and friends love them. I have made some alterations to the basic recipe, by exchanging hazelnuts for pistachios, cardamom for cinnamon, candied orange for cherries and every time they turn out delicious.
Date published: 2016-03-02
Rated 5 out of 5 by from Finally Great Biscotti! This is the best biscotti recipe that I've found. The flavor is wonderful, the texture is perfect...just a wonderful cookie. These will appear often in our house!
Date published: 2013-12-09
Rated 5 out of 5 by from Perfect for Gifts These are delicious - and the tarter the cherries, the better! They're easy to make, and the dough is easy to handle. I've also made them with almonds instead of hazelnuts (both turn out well - the almonds are a little less time-intensive, no skinning required). I love giving these as gifts around the holidays, since they travel well and keep for longer than lots of other baked goods. They're also very visually appealing. I always get tons of compliments on these biscotti.
Date published: 2013-08-06
Rated 5 out of 5 by from Excellent for gift I have made these about 12 times. I also use cranberries but sub hazelnuts for pecans perfect Easy. Looks great. Freezes great. Also sometimes dip in white chocolate.
Date published: 2012-01-28
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