Hazelnut and Dried Cherry Biscotti Recipe-Step by Step Guide
Hazelnut and Dried Cherry Biscotti are the tastiest cookies from Italy. You can put these cookies on your holiday cookie tray or dip them in your cappuccino.
Ingredient
– 2 cups all-purpose flour – 1 tsp baking powder– 1 tsp cinnamon– 2/3 cup packed dark or light brown sugar– 4 tbs unsalted melted butter– 2 large egg– 1/4 tsp salt– 1 tsp pure vanilla extract– 1/2 cup hazelnuts – 1 cup coarsely chopped dried cherrie
Direction
1
Warm the oven up to 325ºF. In the middle of the oven, put a rack. Put the flour, baking powder, and cinnamon in a medium bowl and mix them well.
2
Beat brown sugar, butter, eggs, salt, and vanilla in a large bowl with an electric mixer for 2–3 minutes until thick and pale. Gradually add flour mixture. Stir in the hazelnuts and dried cherries on medium-low speed until moistened.
3
Scrape the dough onto a lined cookie sheet (I used one per log) with a spatula and divide it in half (or do one log for larger biscotti).
4
Coat hands with cooking spray and roll dough into 2 1/2-inch logs. Bake 20–25 minutes until dough is firm but gives slightly when pressed.
5
Reduce oven temperature to 300 degrees after logs cool for 15 minutes.
6
Carefully place loaves on a cutting board. Cut each log diagonally into 1/2-inch slices with a long serrated knife; place slices cut side up on sheet. Bake 7 minutes, flip biscotti, and bake 7 more (some ovens take 5 minutes per side).
7
Let the sheet cool on a rack. Can last 2 weeks in an airtight container.