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Cherry Biscotti




Source of Recipe


Internet


Recipe Introduction


Makes about 2-1/2 dozen

These twice-baked Italian cookies go perfectly with a fresh, hot cup of coffee or cappuccino.




List of Ingredients




3/4 cup granulated sugar
2 eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange peel
1-1/2 teaspoons vanilla extract (Ellen uses almond)
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped dried tart cherries
1 egg white
1 tablespoon water
Granulated sugar for shaking after baking
2-3 tablespoons additional flour



Recipe



With a citrus zester or small grater, rub across orange peel being careful not to include white pith. Cut thin strips of peel into small pieces. Cut orange in half and squeeze juice through a strainer into a small cup. Measure juice and orange peel, as required by recipe.

Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until mixture is thick and pale in color.

Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed.

In a separate bowl, combine flour, walnuts, baking powder and salt. Gradually add the flour mixture to the egg mixture. Mix with an electric mixer on low speed 1 to 2 minutes, or until well mixed. Stir in cherries by hand.

Turn dough onto lightly floured surface. (Use about 2 tablespoons flour. Dough will be soft and sticky.) Lightly sprinkle the dough with an additional 1 tablespoon of flour; knead flour into dough. With floured hands, shape dough into 2 (8x2-inch) logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly.

Combine egg white and water; brush on logs. Sprinkle with granulated sugar.

Bake in a preheated 350-degree oven 25 to 30 minutes, or until light brown and firm to the touch. Let cool on baking sheet 15 minutes.

Reduce oven temperature to 300 degrees. With a serrated knife, cut logs diagonally into 1/2-inch slices. Arrange slices, cut-side down, on baking sheet. Bake 8 to 10 minutes; turn slices. Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; let cool completely.