Biscotti with almonds and dried cherries

Votes: 2

Time: 1 hour 35 minutes
Complexity: easily
Quantity: 44 pcs.

A secret chefs often don't want to share is that simple can be exquisite. A gift from Anne Burrell – simply exquisite biscotti. Seemingly ordinary, these biscotti with almonds and dried cherries are a wild explosion of flavor. The dough base, flecked with firm dried cherries, is spiced up with lemon zest and blanched almonds for a nutty flavor. For special occasions, Anne Burrell suggests coating the biscotti with chocolate icing, but even without it, her biscotti are a delight for any occasion.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g of butter at room temperature
1 cup of sugar
2 eggs, plus 1 egg white
1 tsp vanilla extract
2 cups of flour
1 teaspoon baking powder
A pinch of salt
Zest of 1 lemon
1/2 cup toasted whole almonds, hulled
3/4 cup dried cherries
2 tbsp. l. turbinado sugar
Chocolate glaze optional, see recipe below
48 mini pretzels, optional
Red and green sprinkles or candy crumbs, optional

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, vanilla extract, flour, lemon zest, almond, dried cherries, turbinado sugar, pretzel, lollipop sticks

Cooking the dish according to the recipe:

Preheat oven to 150°C.
In a bowl, beat the butter and sugar until pale and fluffy, about 3 minutes. Periodically scrape down the sides of the bowl. Beat in the eggs one at a time. Add the vanilla extract.

Gently fold in the flour, baking powder, salt, and lemon zest. Once the ingredients are combined, fold in the almonds and dried cherries.
Divide the dough in half and roll into two logs. If the dough is sticky, dust it with flour. The logs should be the same length as the pan. Beat the egg whites with a little water. Using a pastry brush, brush the dough with egg white and sprinkle with turbinado sugar. Place on a baking sheet, spacing them at least 7-8 cm apart. Bake in the oven for 30 minutes.
Remove from the oven and let cool for 10 minutes. Place each log on a cutting board and slice at an angle into 2 cm thick pieces. Place the biscotti on a baking sheet and return to the oven for another 10 minutes. Cool completely on a wire rack.
Chocolate glaze:

2 cups chopped dark chocolate bar

Fill a saucepan with 2.5 cm of water and bring to a boil. Place the chocolate in a large metal or heatproof glass bowl and place it in the saucepan with simmering water. Be careful not to let the bowl touch the surface of the simmering water. Stir the chocolate until it is almost completely melted. Remove the bowl from the saucepan and continue stirring until the chocolate is completely melted. This process should take no more than 5-10 minutes.
Line a baking sheet with parchment paper. Dip each cookie or pretzel halfway into chocolate, then into sprinkles or candy crumbs. Place each piece on the lined baking sheet to allow the chocolate to set. Store the cookies in a cool place in an airtight container. Try not to eat them all at once.

Culinary advice: If you're making biscotti for a holiday, try coating them in white chocolate.