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These biscotti resemble the more traditional dunking biscuit –
they have an excellent crunch!
dried cherry
and almond biscotti
Preheat oven to 350°F (180°C). Line two baking sheets
with parchment paper.
Place the flour, sugar, baking powder, and salt in the
Cuisinart
®
mixing bowl. Insert the flat 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 floured surface and divide into
four equal pieces. Shape each piece into a rectangular
log that is 12x1½x1½ inches (30 x 4 x 4 cm). Place 2
logs on each prepped baking sheet and bake in
preheated 350°F (180°C) oven until golden, about
35 minutes. Remove from oven, and when cool to
touch, slice each log into about 25 half-inch (1.25 cm)
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.
675 ml
2¾ cups unbleached,
all-purpose
flour
500 ml
2 cups granulated sugar
5 ml
1 teaspoon baking powder
1 pinch
salt
3 large
eggs
2 large
yolks
125 ml ½ cup tart dried cherries
125 ml
½ cup almonds, toasted and
roughly
chopped
Makes about 96 small biscotti
