Ingredients for Door County Cherry Biscotti
- 2 large eggs
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- Almond Extract
- All Purpose Flour
- Baking Soda
- 1 teaspoon baking powder
- Dried Cherries
- Slivered Almonds
- Semi Sweet Chocolate Chips
- Shortening
- White Chocolate Baking Squares
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How to Make Door County Cherry Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the cherries and almonds.
- Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide.
- Place the log on the prepared baking sheet.
- Bake for 30-35 minutes, or until the biscotti is lightly golden brown.
- Remove from oven and let cool on the baking sheet for 15 minutes.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
- Arrange the slices, cut-side down, on the baking sheet.
- Bake for 10-12 minutes, or until golden brown and crisp.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
44g
Fat
17g
Carbs
7g
