Hazelnut and Dried Cherry Biscotti are the tastiest cookies from Italy. You can put these cookies on your holiday cookie tray or dip them in your cappuccino.
Ingredient
– 2 cups all-purpose flour – 1 tsp baking powder– 1 tsp cinnamon– 2/3 cup packed dark or light brown sugar– 4 tbs unsalted melted butter– 2 large egg– 1/4 tsp salt– 1 tsp pure vanilla extract– 1/2 cup hazelnuts – 1 cup coarsely chopped dried cherrie
Direction
1
Warm the oven up to 325ºF. In the middle of the oven, put a rack. Put the flour, baking powder, and cinnamon in a medium bowl and mix them well.
2
Beat brown sugar, butter, eggs, salt, and vanilla in a large bowl with an electric mixer for 2–3 minutes until thick and pale. Gradually add flour mixture. Stir in the hazelnuts and dried cherries on medium-low speed until moistened.
3
Scrape the dough onto a lined cookie sheet (I used one per log) with a spatula and divide it in half (or do one log for larger biscotti).
4
Coat hands with cooking spray and roll dough into 2 1/2-inch logs. Bake 20–25 minutes until dough is firm but gives slightly when pressed.
5
Reduce oven temperature to 300 degrees after logs cool for 15 minutes.
6
Carefully place loaves on a cutting board. Cut each log diagonally into 1/2-inch slices with a long serrated knife; place slices cut side up on sheet. Bake 7 minutes, flip biscotti, and bake 7 more (some ovens take 5 minutes per side).
7
Let the sheet cool on a rack. Can last 2 weeks in an airtight container.