Wednesday, May 11, 2005

Orange-Infused Cherry-Almond Biscotti

Orange-Infused Cherry-Almond BiscottiOrange-Infused Cherry-Almond Biscotti (Adapted from CL)

1 3/4 cups all-purpose flour
1 cup whole wheat pastry flour
1 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon fresh grated orange zest
2 tablespoons melted butter
1 tablespoon fresh orange juice
1/2 teaspoon almond extract
3 large eggs
3/4 cup dried cherries, chopped
3/4 cup chopped almonds, toasted and chopped

Preheat oven to 350

In a large bowl, whisk together flours, sugar, baking powder and salt.

In a medium bowl, whisk together zest, butter, juice, almond extract and eggs. Pour wet ingredients into the dry and stir just until combined - mix in cherries and almonds. The dough may look a little crumbly or dry - turn dough out onto a lightly floured surface and lightly knead about 8 to 10 times until the dough comes together. Divide the dough in half. Shape each piece of dough into a log about 11" long. Transfer rolls to a baking sheet lined with parchment paper - flatten each log slightly.

Bake until firm and golden, about 25 minutes. Place the baking pan on a wire rack and cool for 10 minutes.

Reduce oven temperature to 325

Lightly mist the rolls with water and let rest for 5 more minutes. Slice each roll diagonally into 1/2" pieces. Stand slices upright on baking sheet.

Bake biscotti until almost firm, about 15 to 20 minutes. Remove and place the biscotti on a wire rack to cool completely.

Makes about 40 pieces.

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