Cherry Almond Biscotti

I truly admire anyone who creates those gorgeous and intricately-decorated sugar cookies at Christmastime.

As much as I love seeing them (not to mention eating them too 😉), this time of year, I rarely have the time or the patience to make them myself. I don’t mean to complain – it’s all good, with different and fun activities at work, school and with family.

Biscotti means ‘twice baked’ in Italian – and that’s exactly what you do to make this Cherry Almond Biscotti recipe. An easy cookie batter is mixed together, then shaped into a log on a parchment-lined baking sheet. The log is baked, cooled, then sliced on an angle into that distinctive biscotti shape.

INGREDIENTS

• ¼ cup light olive oil
• ¾ cup white sugar
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract
• 2 eggs
• 1 ¾ cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ¾ cup dried cherries
• ¾ cup coarsely chopped whole almonds (if you prefer, you can also use slivered almonds instead)
• 2 ounces dark chocolate, for drizzling (optional)

INSTRUCTIONS

1. Preheat the oven to 300 degrees F.
2. In a large bowl, mix together the oil and sugar until well blended. Add in the vanilla and almond extracts and eggs. Mix well again.
3. In a separate bowl, combine the flour, salt and baking powder, mixing well. Gradually add the flour mixture to the wet mixture – mixing until fully blended. Add cherries and almonds and mix until just blended.
4. .....................................

for full instruction please see : www.afamilyfeast.com

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