lemon-cherry biscotti

In recipe on July 16, 2012 at 2:23 am

these. are. delicious.

sweet. tangy. crunchy.

of course, if you want, you can sub out the dried cherries for chocolate pieces or nuts, but honestly – and you know how much i love chocolate – i wouldn’t do it.

i should probably also add that i think biscotti are a very under-rated treat. you can have so many tasty flavor combinations, and if you get the toasting at the end just right, the texture is wonderful – crunchy, but not dry.

why not give biscotti a try?!

lemon-cherry biscotti
6 tablespoons butter
3/4 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
at least 1 tablespoon lemon zest (more if you’d like!)
2 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon nutmeg (optional)
1/4 teaspoon salt
1 cup dried cherries

preheat oven to 350 degrees.

chop your cherries and zest your lemon(s)

in a bowl (you can do this by hand or in a mixer), cream together the butter and sugar until you can’t tell them apart.

beat in the eggs, vanilla, and lemon.

combine flour, baking powder, nutmeg, and salt. mix in about halfway.

then add the cherries and finish mixing. (this is to keep you from over-mixing the dough and making it tough.)

divide dough in half and shape into flattened logs. it doesn’t matter what shape you make them (think about how you want you biscotti to look… long? short?) just make sure they are only a half-inch thick.

bake for 25 minutes, until light golden brown.

let cool five minutes on sheet pan, then five minutes on wire rack, then move to a cutting board.

using a serrated bread knife, cut them diagonally (to make them fancy!) into half-inch thick pieces.

place back on the cookie sheet cut-side down.

bake for another 5-8 minutes. flip. bake for another 5-8 minutes. since i don’t like mine too too hard, i recommend slightly under-toasting the first side, since they’ll continue to brown as you do the second side.


recipe from my mother. i have no idea where she got it. don’t sue me.


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