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Macadamia Cherry BiscottiIngredients:
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Directions: Pre-heat oven to 400 degrees. In a small bowl, soak the dried cherries in the kirsch for 1 hour; drain. Spread nuts on baking sheet and toast for 5 minutes or until golden brown, stirring once. Cool completely. Pulse nuts in food processor until coarsely chopped. Reduce the oven temperature to 325 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine 1/4 cup of granulated sugar and 1/4 cup brown sugar. Add butter and beat with an electric mixture until smooth. Beat in 2 egg whites and vanilla until mixture is creamy. Beat in flour, then stir in nuts and drained cherries until evenly distributed; the dough will be soft and slightly sticky. Working on a sheet of wax paper, shape dough into a 14 inch log. Roll log onto lined baking sheet. Beat remaining egg white and brush on log. Sprinkle with the remaining 2 teaspoons granulated sugar. Bake for 1 hour or until the log is golden and firm to the touch. Let cook on the baking sheet, about 3 hours or overnight. Using a sharp serrated knife, carefully cut log on a diagonal into 1/4 inch-thick slices. Using a spatula, lay the slices on 2 baking sheets and bake for 10 minutes, or until lightly colored. Gently turn biscotti and bake for 10 more minutes. Let cool on baking sheets. Makes 2 1/2 dozen. Make ahead: Store in an airtight container for up to 1 week. Contains: |
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