Orange-Infused Cherry-Almond Biscotti

Orange-Infused Cherry-Almond Biscotti Recipe
Photo: Jan Smith
You can make these cookies up to a week ahead and store them at room temperature in an airtight container. When buying dried cherries, look for those without added sugar. Serve with coffee or tea.

Yield:

40 biscotti (serving size: 1 biscotto)

Recipe from

Cooking Light

Nutritional Information

Calories 83
Caloriesfromfat 23 %
Fat 2.1 g
Satfat 0.5 g
Monofat 1 g
Polyfat 0.4 g
Protein 2 g
Carbohydrate 14.3 g
Fiber 1.1 g
Cholesterol 17 mg
Iron 0.6 mg
Sodium 79 mg
Calcium 26 mg

Ingredients

1 3/4 cups all-purpose flour (about 7 1/2 ounces)
1 cup whole wheat pastry flour (about 5 1/8 ounces)
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon grated orange rind
2 tablespoons melted butter
1 tablespoon fresh orange juice
1/2 teaspoon almond extract
3 large eggs
3/4 cup dried sweet cherries, chopped
3/4 cup slivered almonds, toasted and chopped
Cooking spray (optional)

Preparation

Preheat oven to 350°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl; stir with a whisk. Combine rind, butter, juice, almond extract, and eggs in a bowl; stir with a whisk. Add egg mixture to flour mixture; stir until a soft dough forms. Stir in cherries and almonds. Turn dough out onto a lightly floured surface; knead lightly 8 times. Divide dough in half. Shape each portion into an 11-inch-long roll. Place rolls 4 inches apart on a baking sheet coated with cooking spray or lined with parchment paper.

Bake at 350° for 25 minutes or until golden. Remove the rolls from pan, and cool for 10 minutes on a wire rack. Cut each roll diagonally into 20 (1/2-inch) slices. Carefully stand slices upright on baking sheet.

Reduce oven temperature to 325°.

Bake biscotti for 20 minutes or until almost firm (biscotti will be slightly soft in center but will continue to harden as they cool). Remove from baking sheet; cool completely on a wire rack.

Note:

Jennifer Martinkus,

January 2006
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