Cherry Almond White Chocolate Biscotti

These are ideal dunked in a cup of coffee or tea.  Or serve alongside a glass of VinSanto or other dessert wine.  Use blanched or un blanched almonds.

Makes 72 Biscotti

Ingredients

  • 3/4                cup coarsely chopped dried cherries
  • 2                   tbsp kirsch, brandy or water
  • 1/2                cup butter, softened
  • 1                   cup granulated sugar
  • 2                   eggs
  • 2                   tsp almond extract
  • 2-1/2             cups all-purpose flour
  • 2                   tsp baking powder
  • 1/4                tsp salt
  • 3/4                cup whole almonds, coarsely chopped
  • 12                 oz white chocolate, chopped

Instructions

  1. In a microwaveable bowl, microwave cherries, kirsch (water) on high for 45 seconds.  Stir; let stand until most of the liquid is absorbed, about 20 minutes.
  2. In a bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
  3. Beat in almond extract.
  4. In a separate bowl, whisk together flour, baking powder and salt; add to butter mixture in 2 additions, stirring just until combined.
  5. Drain cherries if necessary.  Add cherries, almonds and 1/3 of the chocolate.  Mix well.
  6. Divide dough into thirds.  On a lightly floured surface, roll each into 12 inch long log.
  7. Place, 2 inches apart, on parcement paper-lined or greased baking sheet;  press to flatten logs slightly.
  8. Bake in 325 degree preheated oven until light golden and just firm to the touch, about 30 minutes.
  9. Let cool on a pan on rack for 10 minutes.
  10. Transfer log to  cutting board.  Using a sharp knife, cut into 1/2 inch thick slices.  Stand slices up, about 1/2 inch apart, on baking sheet.
  11. Bake in a preheated 325 degree F oven until almost dry, about 30 minutes.
  12. Transfer to a rack, cool completely.
  13. In a bowl over saucepan of hot water, melt remaining chocolate.
  14. Dip 1 end of each biscotti into chocolate.  Place on waxed or parchment paper-lined baking sheet;  let stand until set, about 1 hour.

Make ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for upto 1 month.

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