Dried Cherry and Almond Biscotti. Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. These biscotti resemble the more traditional dunking biscuit - they have an excellent crunch!

Classic biscotti is a well-known coffee house cookie. Their crunchy texture makes them perfect for dipping. They are sweetly flavored and often times speckled with nuts or dried fruit. You can cook Dried Cherry and Almond Biscotti using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Dried Cherry and Almond Biscotti

You need 1 stick of butter, at room temperature.
It's 1 cup of sugar.
Prepare 2 of eggs, plus 1 egg white.
You need 1 tsp of vanilla extract.
You need 2 cup of flour.
It's 1 tsp of baking powder.
You need 1 pinch of salt.
Prepare 1 of lemon, zested.
It's 1/2 cup of whole blanched almonds, toasted.
Prepare 3/4 cup of dried cherries.
It's 2 tbsp of turbinado sugar.
You need 4 dozen of mini pretzels, optional.
Prepare 1 of Red and green sprinkles or smashed candy cane pieces, optional.
Prepare 2 cup of semi-sweet or dark chocolate chips or chopped block chocolate for Chocolate Ganache, optional.

Dried Cherry and Almond Biscotti with White Chocolate. Cherries jubilee—sweet cherries in a spiked syrup over vanilla ice cream—is reinterpreted as biscotti, with dried cherries, toasted almonds, and white chocolate. An easy recipe for Cherry Almond Biscotti. Sweet maraschino cherries and crunchy almonds liven up this classic Italian cookie.

Dried Cherry and Almond Biscotti step by step

Preheat the oven to 300°F..
n 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..
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 a little flour. 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..
For the Ganache: Bring a saucepan with 1-inch of water in it to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost completely melted. Remove it from the saucepan and continue stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes..
Line a cookie sheet with parchment or wax paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden. Store in a cool place in air-tight containers. Try not to eat them all at the same time..

Biscotti means "twice baked" in Italian, and you'll follow suit for lots of extra crunch! This Cherry Almond Biscotti recipe is a variation of my go-to cranberry pistachio biscotti recipe - swapping in dried cherries for the dried cranberries and chopped almonds for the pistachios. Cherries and almonds are a wonderful flavor pairing in just about any dessert - and that holds true in these crunchy biscotti. Line a sheet pan with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar and.