Cherry biscotti

24 biscotti

Ingredients

Quantity Ingredient
2 cups All-purpose flour
1 cup Sugar
½ teaspoon Baking powder
½ teaspoon Salt
¼ cup Butter; cut in small pieces
1 cup Whole almonds; coarse chop
1 cup Whole candied cherries
2 larges Eggs; slightly beaten
½ teaspoon Vanilla
1 tablespoon Milk (optional)

Directions

PREP: 20 MIN BAKE 45-50 MIN

Preheat oven to 350 degrees. Grease large baking sheet.

Combine flour, sugar, baking powder and salt in bowl. Cut in butter with pastry blender until coarse crumbs form. Stir in almonds and cherries. Stir in eggs and vanilla until well blended If mixture is crumbly dry, add milk.

Divide mixture in half.

On lightly floured surface, with floured hands, press dough together and shape into two 10-inch-logs. Flatten to 2-½-inch width. Place logs on prepared baking sheet.

Bake in 350-degree oven for 30 to 35 minutes. With two spatulas, transfer logs to rack to cool for 20 minutes.

With serrated knife, cut each log diagonally into ¾-inch-thick slices.

Return to baking sheet. Bake 15 minutes or until cookies are crisp and firm to touch. Transfer to wire rack to cool. Store in airtight container for up to 2 weeks. MM Wrenn

Family Circle 11/1/95

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