Cherry Almond Biscotti

I love making biscotti around the holidays. It somehow seems more justified to eat cookies with breakfast this time of year. They're perfect on a cookie tray too, when you want something with a little less sugar. The cherries in this biscotti are simmered in almond liquor before they are added to the dough, which really takes the fruit/nut combination to another level of deliciousness. If you've never made biscotti before, give it a try!


RECIPE: Cherry Almond Biscotti
from Martha Stewart's Cookies
makes about 3 dozen

INGREDIENTS:
1 3/4 cups dried cherries
1/2 cup amaretto (almond-flavored liqueur), plus more if needed
3 cups of all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons (1/2 stick) butter, room temperature
1 cup sugar
4 eggs (3 whole, 1 beaten)
2 teaspoons vanilla extract
3/4 cup whole blanched almonds, chopped
3 tablespoons coarse sanding sugar

DIRECTIONS:
Preheat oven to 325F. 
Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 8 minutes. Drain cherries, reserving 2 tablespoons of liquid. If liquid equals less than 2 tablespoons, add enough liqueur to make 2 tablespoons.

Sift together flour, baking powder, and salt into a bowl. With an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in reserved cherry liquid and the vanilla extract. Reduce speed to low and gradually add flour mixture. Mix until incorporated, then stir in cherries and almonds.

On a lightly floured surface, halve dough. Shape each half into a 12.5 x 2.5-inch log. Flatten logs to 1/2-inch thick. Transfer to a baking sheet lined with parchment paper. Brush logs with beaten egg, then sprinkle with the sanding sugar.

Bake 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300F.

Cut each log on the diagonal into 1/2-inch strips, about 16-18 pieces. Carefully saw the pieces with a knife, cutting through the fruit and nut pieces. Try to cut the pieces straight down so that they can stand up individually. If you can, balance pieces in standing position back on baking sheet. Bake for about 15 more minutes, or until nicely browned on all sides. If you can't balance the biscotti, lay them on their sides but flip them over halfway through cooking. Let cool until crisp.

STORAGE:
Store in air-tight containers at room temperature.