Door County Cherry Biscotti Recipe

4.5 3 4
Door County Cherry Biscotti Recipe
Door County Cherry Biscotti Recipe photo by Taste of Home
Publisher Photo

Door County Cherry Biscotti Recipe

Read Reviews
4.5 3 4
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."
MAKES:
36 servings
TOTAL TIME:
Prep: 40 min. Bake: 50 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 40 min. Bake: 50 min. + cooling

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

Directions

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.
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.
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.
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.
Melt white chocolate and remaining shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
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 each: 323 calories, 14g fat (6g saturated fat), 49mg cholesterol, 94mg sodium, 46g carbohydrate (24g sugars, 2g fiber), 6g protein.

  • 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
  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

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Judy528 User ID: 6535417 139961
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
Paula802 User ID: 1739951 136755
Reviewed Jul. 8, 2009

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

MY REVIEW
Paula802 User ID: 1739951 88233
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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