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Receta Almond And Cherry Biscotti

by Global Cookbook

Ingredientes

1 1/2 c. and 2 tbsp. all purpose flour (405 ml) 2 tsp baking pwdr (10 ml) 1 tsp grnd anise seed (5 ml) 1 pch salt grated zest of 2 lemons 1 c. sugar (250 ml)

1/3 c. grape seed oil (75 ml) 3 x Large eggs 1 c. toasted whole almonds, skin on (250 ml) 1/2 c. dry cherries, coarsely minced (125 ml) butter, for brushing baking tray

Direcciones

1. Preheat oven to 325 degrees F.Line a large baking sheet with parchment. Brush the parchment with butter.
2. Sift flour, baking pwdr, grnd anise and salt into a medium bowl. Add in almonds and cherries.
3. In another bowl, add in lemon zest, sugar, oil and Large eggs. Whisk till smooth. Add in the egg mix to the flour mix. Stir with wooden spoon and blend well.
4. Divide dough in half and shape each into a cylinder (roughly 12 x 2-inches). Dough will be sticky so use a little oil on hands to shape dough. Arrange the cylinders on the baking sheet, leaving at least 3-inches - they will spread out as they bake.
5. Bake for 30 to 35 min or possibly till golden brown and hard. Remove from oven and let stand for 15 min before cutting to keep shape. With a large spatula carefully scrape cylinders off tray and transfer to a cutting board. Carefully slice crosswise on the diagonal with a serrated edge knife (in one full cut) into 1/2-inch slices. Put slices back onto the baking sheet, laying flat and not overlapping. Bake a second time (again at 325 degrees F.) for 20 more min or possibly till golden and crisp.
6. Makes about 40 cookies.
7. These biscotti are nicely spiced with anise and look very festive with dry cherries. Great for dipping in your morning coffee!

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