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Door County Cherry Biscotti Recipe
Door County Cherry Biscotti Recipe photo by Taste of Home

Door County Cherry Biscotti Recipe

Publisher Photo
"When it was announced that dried cherries would be the featured ingredient in the baking competition that year, I experimented with adding them to my recipe. I love the combination of the cherries and the chocolate drizzle."
TOTAL TIME: Prep: 40 min. Bake: 50 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 40 min. Bake: 50 min. + cooling
MAKES: 36 servings

Ingredients

  • 3 eggs
  • 1/2 cup butter, softened
  • 1 cup plus 3 tablespoons sugar, divided
  • 1 teaspoon almond extract
  • 3-2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup dried cherries
  • 1 cup slivered almonds, toasted
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon plus 2 teaspoons shortening, divided
  • 4 ounces white baking chocolate, chopped

Nutritional Facts

1 serving (2 pieces) equals 323 calories, 14 g fat (6 g saturated fat), 49 mg cholesterol, 94 mg sodium, 46 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. Separate one egg; set aside. In a large bowl, cream butter and 1 cup plus 2 tablespoons sugar until light and fluffy. Beat in 2 eggs and reserved egg yolk. Beat in extract. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well.
  2. Turn onto a floured surface. Knead in cherries and almonds. Divide dough in half; shape each portion into a 12-in. x 3-in. rectangle. Transfer to a greased baking sheet. Beat reserved egg white; brush over dough. Sprinkle with remaining sugar. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 10 minutes.
  3. Transfer to a cutting board; with a serrated knife, cut each rectangle diagonally into 18 slices. Place cut side down on greased baking sheets. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to wire racks to cool.
  4. In a microwave, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Drizzle over both sides of cookies. Place on waxed paper; let stand until set.
  5. Melt white chocolate and remaining shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
  6. Drizzle over both sides of cookies. Place on waxed paper; let stand until set. Store in an airtight container. Yield: 3 dozen.
Originally published as Door County Cherry Biscotti in Taste of Home June/July 2006, p9

Nutritional Facts

1 serving (2 pieces) equals 323 calories, 14 g fat (6 g saturated fat), 49 mg cholesterol, 94 mg sodium, 46 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Door County Cherry Biscotti

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 8, 2012

This is my go-to recipe for bake sales, or just if my family wants biscotti. It's gone in a flash and the recipe turns out well every time. Delicious with coffee!

MY REVIEW
Reviewed Jul. 8, 2009

As of July 9th correction has been made...there is NO cinnamon in this recipe

MY REVIEW
Reviewed Jun. 20, 2009

Where in the recipe does it give you the amount of cinnamon?

Also, DO NOT bake for as long a the recipe says for the second baking. They will be hard as a rock. Bake them only 15 minutes. & or 8 minutes on each side.

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