DRIED CHERRY, GRAND MARNIER & ALMOND BISCOTTI

By jarren

Ingredients

• 1 small orange
• 4 cups (1 L) all purpose four
• 1 1/2 tsp (7 mL) baking powder
• 1/2 tsp (2 mL) salt
• 1 1/2 cups (375 mL) sliced or coarsely chopped almonds, divided
• 4 large eggs
• 1 1/3 cups (325 mL) granulated sugar
• 1/3 cup (75 mL) butter, melted
• 1 tbsp (15 mL) Grand Marnier
• 1 tsp (5 mL) vanilla extract
• 1 cup (250 mL) dried cherries

Details

Servings 48

Preparation

Step 1

Preheat oven to 325 F (160 C). Line a large baking sheet with aluminum foil or parchment paper. Zest orange into long thin strips with a zesting tool or microplane; reserve. Stir flour with baking powder, salt, zest and 1 cup (250 mL) almonds.

Using an electric mixer, beat eggs until fluffy and light coloured. Slowly beat in sugar, then butter, Grand Marnier and vanilla. Pour into flour mixture; stir until dry mixture is almost absorbed. Then stir in dried cherries until well combined.

With moistened hands, divide dough in half; form each half into a loaf about 15" (38 cm) long and 4" (10 cm) wide on lined baking sheet. Loaves should be at least 2" (5 cm) apart. Evenly scatter tops with remaining almonds; lightly press into dough. Bake 35 to 40 minutes or until small cracks are visible and tops are golden. Slide hot loaves onto a large cutting board; cut crosswise into 1/2" (1.3 cm) thick slices. Stand slices upright about 1/2" (1.3 cm) apart on baking sheet.

Reduce oven temperature to 300 F (150 C). Bake 30 to 35 minutes or until biscotti are dry to the touch. Cool on a baking sheet placed on a rack; store in an airtight container for several days or freeze for weeks.