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Cherry Hazelnut BiscottiIngredients:
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Directions: Soak dried cherries in apple juice or water for at least 10 minutes. Drain well. Pre-heat oven to 350 degrees. Toast hazelnuts about 10 minutes in oven as it pre-heats. Combine flour, baking powder and cinnamon. In a large bowl, beat eggs, sugar and vanilla until well blended. Stir in dry ingredients, drained cherries and nuts. Dough will be very soft. Add another tablespoon or two flour if needed to handle easier. Turn out on lightly floured surface. Shape into a ball. Divide in half. Using hands shape each half to form a 14-inch long log about 3 inches wide. Place 3 inches apart on baking sheet coated with cooking spray or lightly oiled. Bake for 20 to 25 minutes, or until lightly browned. Remove from oven but do not turn it off. Let logs stand 5 minutes, then loosen with a spatula. With a sharp knife, cut diagonally into 3/4 inch slices. Turn cut side up on baking sheet. Return to oven. Turn off heat, leaving biscotti in the oven for about 30 minutes. Cool on racks. Yields about 3 dozen. Contains: |
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