Cravings are going to happen and they happen more than I care to admit. But at least the most recent craving was for something that isn’t too decadent. These lovely Hazelnut and Dried Cherry Biscotti are what I had been dreaming about for days.
HAZELNUT AND DRIED CHERRY BISCOTTI
- Italian Hazelnut and Dried Cherry Biscotti are the perfect treat to enjoy any time of the day! Filled with tart dried cherries and hazelnuts these delightful cookies are perfect for dunking in your latte on your coffee break.
- 2 cups all-purpose flour or whole wheat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 2/3 cup packed dark or light brown sugar
- 4 tbs unsalted melted butter
- 2 large eggs
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1/2 cup hazelnuts toasted and roughly chopped
- 1 cup coarsely chopped dried cherries
- Preheat the oven to 325ºF. Position a rack in the center of the oven. In a medium bowl, combine the flour, baking powder and cinnamon and mix thoroughly.
- In a large bowl with an electric mixer, beat the brown sugar, butter, eggs, salt, and vanilla for 2 to 3 minutes, until thick and pale. Add the flour mixture a little bit at a time. Add in the hazelnut and dried cherries and mix on medium-low speed until all the ingredients are moistened.
- Use a spatula to scrape out the dough onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half (or do one log to make marge larger biscotti).
- Spray hands with cooking spray; form each piece of dough into a 2 1/2-inch-wide log. Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.
- Let the logs cool for at least 15 minutes and then reduce oven temperature to 300 degrees.
- Carefully place the loaves on a cutting board. Using a long serrated knife, cut each log on the diagonal into 1/2-inch-thick slices; place slices, cut side up, on sheet. Bake 7 minutes, flip biscotti, and bake 7 minutes more (it may only take 5 minutes on each side, every oven is different).
- Set the sheet on a rack to cool completely. May be kept in an airtight container for up to 2 weeks