almond cherry biscotti
My mom only makes these cookies once a year during the holidays, to give as gifts. My dad loves to sneak away with a few while my mom is busy baking, so he can dunk them in his morning coffee.
1 1/2 cups almonds, toasted
2 1/2 cups flour, plus more for dusting
1 1/4 cups sugar
1 teaspoon baking powder
1/8 teaspoon kosher salt
3 large eggs, at room temperature
2 large egg yolks, at room temperature
1 teaspoon vanilla extract
1 cup dried cherries
Zest of 1 lemon
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Finely chop half of toasted almonds, and set aside remaining whole almonds.
Using a stand mixer fitted with paddle attachment, combine flour, sugar, baking powder, and salt. In a separate bowl, beat eggs, egg yolks, and vanilla. Add to dry ingredients and mix on medium-low until a sticky dough is formed. Stir in chopped and whole almonds, cherries, and lemon zest.
Turn dough out onto a lightly floured surface, sprinkle with more flour and knead slightly. Shape into two 9 x 3 1/2-inch logs. Transfer to prepared baking sheet.
Bake until dough sets, about 30 minutes. Remove from oven and allow to cool for 15 minutes.
Reduce heat to 275°F. Slice dough on a diagonal into ½-inch pieces and place cut-side down on baking sheet. Bake for about 20 minutes. Turn biscotti over and bake for another 20 minutes or until slightly dry. Transfer to a wire rack to cool. Biscotti will keep for several weeks in an airtight container at room temperature.
Makes approximately 2 dozen.