Cherry Hazelnut Biscotti — 25 Days of Christmas Cookies

Cherry Hazelnut Biscotti

  • ½ cup dried cherries
  • ½ cup boiling water

 

  • 3 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • ½ cup coarsely chopped hazelnuts

 

  • 1 beaten egg for glaze
  • ¼ cup sanding sugar

 

  1. Preheat oven to 350F.  Line a baking sheet with parchment and set aside.
  2. Combine cherries and hot water for about 10 – 15 minutes till plumped. Strain before using.
  3. Sift together salt, flour baking powder and set aside.
  4. Cream sugar and butter together about 2 minutes till light and fluffy.
  5. Add eggs and vanilla beating after each addition.
  6. Add the dry ingredients beating on low until fully combined.
  7. Stir in the drained cherries and chopped hazelnuts.
  8. Remove dough to a lightly floured surface.  Divide dough in half.
  9. Roll each piece into a 2 inch by 18 inch log and place on parchment lined baking sheet leaving about 3 inches between logs.  Flatten logs slightly with palm of hand.
  10. Brush logs with beaten egg and sprinkle with sanding sugar.
  11. Bake for 20 minutes at 350F or till cake tester tests clean.
  12. Remove from oven and cool on a rack until warm to the touch about 20 minutes.
  13. Place logs on a cutting board and cut crosswise on the diagonal into ¾ inch pieces.  Return biscotti to baking sheet, cut side down.
  14. Bake a second time until biscotti are beginning to brown around the edges about 12 minutes more.  Transfer to wire racks to cool.

 

Makes about 4 dozen

 

This recipe can be doubled.

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