Orange-Infused Cherry-Almond Biscotti (CL)

By goldens64

Jennifer Martinkus, Cooking Light

JANUARY 2006

Ingredients

• 1 3/4 cups all-purpose flour (about 7 1/2 ounces)
• 1 cup whole wheat pastry flour (about 5 1/8 ounces)
• 1 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 tablespoon grated orange rind
• 2 tablespoons melted butter
• 1 tablespoon fresh orange juice
• 1/2 teaspoon almond extract
• 3 large eggs
• 3/4 cup dried sweet cherries, chopped
• 3/4 cup slivered almonds, toasted and chopped
• Cooking spray (optional)

Details

Servings 40
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 350°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl; stir with a whisk. Combine rind, butter, juice, almond extract, and eggs in a bowl; stir with a whisk. Add egg mixture to flour mixture; stir until a soft dough forms. Stir in cherries and almonds. Turn dough out onto a lightly floured surface; knead lightly 8 times. Divide dough in half. Shape each portion into an 11-inch-long roll. Place rolls 4 inches apart on a baking sheet coated with cooking spray or lined with parchment paper.

Bake at 350° for 25 minutes or until golden. Remove the rolls from pan, and cool for 10 minutes on a wire rack. Cut each roll diagonally into 20 (1/2-inch) slices. Carefully stand slices upright on baking sheet.

Reduce oven temperature to 325°.

Bake biscotti for 20 minutes or until almost firm (biscotti will be slightly soft in center but will continue to harden as they cool). Remove from baking sheet; cool completely on a wire rack.