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These biscotti resemble the more traditional dunking biscuit –
they have an excellent crunch!
dried cherry
and almond biscott
i
Preheat oven to 350°F. Line two baking sheets with
parchment paper.
Place the fl our, sugar, baking powder, and salt in the
Cuisinart
™
mixing bowl. Insert the fl at mixing paddle.
Turn to speed 1 to mix dry ingredients, about 10
seconds. Increase to speed 2, add eggs and then yolks
one at a time, allowing each to incorporate before
adding the next. Add the cherries and chopped
almonds and allow the stand mixer to run until all
ingredients are just incorporated. Dough may be wet.
Turn dough out onto a fl oured surface and divide into
four equal pieces. Shape each piece into a rectangular
log that is 12x1½x1½ inches. Place 2 logs on each
prepped baking sheet and bake in preheated 350°F
oven until golden, about 35 minutes. Remove from
oven, and when cool to touch, slice each log into about
25 half-inch slices. Bake again in oven on a lower rack
until golden, about 30 minutes.
Let cool on baking sheet for 2 to 3 minutes, then
transfer biscotti to a wire rack to cool completely. Once
cool, store in an airtight container.
2
¾
cups unbleached, all-purpose fl our
2
cups granulated sugar
1
teaspoon baking powder
1 pinch
salt
3 large
eggs
2 large
yolks
½
cup tart dried cherries
½
cup almonds, toasted and
roughly
chopped
Makes about 96 small biscotti
