Holiday Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Flour, all purpose, 2 cup Baking Soda, 1.5 tsp Granulated Sugar, 3/4 cup Butter, unsalted, 1 stick, softened to room temperature Lemon zest, 1 tsp Salt, 1/4 tsp Egg, 2 large Almonds, 3/4 cup, choppedDried Cherries, 2/3 cup, chopped Amaretto, 1 fl. oz (optional)Milk chocolate chips, 1 cup
Preheat oven to 350 degrees.
Line a heavy baking sheet with parchment paper. Whisk together the flour and baking powder in a medium bowl to blend. Using electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the amaretto (if using). Add the flour mixture and beat just until blended. Stir in the almonds and cherries.
Form the dough into a 13 inch log, 3 inches wide on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on a cutting board. Using a sharp knife, cut the log on a diagonal into 1/2 to 3/4 inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden brown, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the chocolate melts. Dip half the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes.
Store them in an airtight container.
Number of Servings: 18
Recipe submitted by SparkPeople user BIGDOGMOM3.
Line a heavy baking sheet with parchment paper. Whisk together the flour and baking powder in a medium bowl to blend. Using electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the amaretto (if using). Add the flour mixture and beat just until blended. Stir in the almonds and cherries.
Form the dough into a 13 inch log, 3 inches wide on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on a cutting board. Using a sharp knife, cut the log on a diagonal into 1/2 to 3/4 inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden brown, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the chocolate melts. Dip half the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the chocolate is firm, about 35 minutes.
Store them in an airtight container.
Number of Servings: 18
Recipe submitted by SparkPeople user BIGDOGMOM3.
Nutritional Info Amount Per Serving
- Calories: 231.8
- Total Fat: 10.9 g
- Cholesterol: 39.4 mg
- Sodium: 153.9 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 1.5 g
- Protein: 3.9 g
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