Spiced Cherry Biscotti Recipe - Cooking Index
Spiced Cherry Biscotti Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/4 cup | 49g / 1.7oz | Margarine or butter |
| 1 teaspoon | 5ml | Vanilla |
| 3 cups | 187g / 6.6oz | All-purpose flour |
| 1/2 teaspoon | 2.5ml | Nutmeg |
| 1/2 cup | 46g / 1.6oz | Almonds - chopped |
| 2 teaspoons | 10ml | Skim milk |
| 1/2 teaspoon | 2.5ml | Nutmeg |
| 1/2 cup | 80g / 2.8oz | Brown sugar - packed |
| - softened | ||
| 3 | Eggs | |
| 3 teaspoons | 15ml | Baking powder |
| 3/4 cup | 46g / 1.6oz | Candied cherries - chopped |
| Glaze | ||
| 1 tablespoon | 15ml | Sugar |
1) Heat over to 350F. Spray 1 large or 2 small cookie sheets with nonstick cooking spray.
2) In large bowl, combine 1/2 cup sugar, brown sugar and margarine; beat until well blended. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and 1/2 tsp nutmeg; mix well. Stir in cherries and almonds.
3) With spray coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thinck rectangle, about 3 inches wide and 7 inches long.
4) Brush rectangles with milk. In small bowl, combine 1 tbsp sugar and 1/2 tsp nutmeg. Sprinkle over tops.
5) Bake at 350F for 20-28 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rolls on wire racks; cool 5 minutes.
6) Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet.
7) Bake at 350F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks.
Store tightly covered.
Source:
Mario Batali
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