Door County Cherry Biscotti Recipes

Steps:

• Separate one egg; set aside.
• In a large mixing bowl, cream butter and 1 cup plus 2 tablespoons sugar until light and fluffy. Beat in remaining eggs and reserved egg yolk. Beat in extract.
• Combine flour, baking powder and baking soda; gradually add to the creamed mixture.
• Turn onto floured surface. Knead in cherries and almonds. Divide dough in half; spape each portion into a 12x3" rectangle. Transfer to a greased baking sheet.
• Beat reserved egg white; brush over dough. Sprinkle with remaining sugar.
• Bake at 350F for 28-30 minutes. Cool 10 minutes.
• Transfer to a cutting board; with a serrated knife, cut each rectangle diagonally into 18 slices. Place cut side down on greased baking sheet. Bake for 20-25 minutes, turning once. Remove to wire racks to cool.
• In a microwave safe bowl, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; let stand until set.
• Melt white chocolate and remaining 2 teaspoons shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; set stand until set. Store in an airtight container.

Steps:

• Lightly grease one cookie sheet (spray oil works well for this).
• Preheat oven to 350°F.
• Blend flour, sugar, baking soda, baking powder and salt. Add eggs and vanilla, beating until dough is formed.
• Stir in cherries and almonds.
• Turn the dough out on lightly floured surface and knead several times. Using the greased cookie sheet as a surface, divide the dough in half and form into two flat logs about 9 inches long and 3 inches wide.
• Bake for 25 minutes or until lightly browned on top.
• Let cool directly on the baking sheet resting on a rack for 10 minutes.
• Lower heat to 325°F.
• On a cutting board, cut the logs on the diagonal into 1/2-inch-thick pieces.
• Put back into oven for 5 minutes.
• Turn over and bake 5 more minutes.
• Remove from cookie sheet and cool on baking rack.
• Store in airtight container.

Steps:

• Preheat oven to 350°F and butter an 8 x 8" square baking pan.
• BOTTOM LAYER: Combine 1 cup of flour, the butter, and the confectioners' sugar in a bowl.
• Beat until smooth.
• Pat mixture into the prepared pan with fingers, and bake for 25 minutes or until golden.
• TOP LAYER (THIS SHOULD BE MADE WHILE THE BOTTOM LAYER IS IN THE OVEN): In a small bowl, toss frozen cherries with vanilla; set aside.
• In a large bowl, slightly beat the eggs.
• Gradually add the sugar and beat until they are thick and light.
• Add the remaining 1/4 cup flour, baking powder, and salt to the bowl and stir with a spoon until blended.
• Stir in the walnuts and cherry-vanilla mixture.
• Immediately spread the cherry mixture over the hot bottom layer and return the pan to the oven.
• Bake for 25 minutes or until the bars are a deep golden brown.
• Allow to cool in the pan on a wire rack before serving.

Steps:

• Combine 3/4 cup sugar and eggs in a large mixing bowl.
• Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color.
• Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed.
• Combine flour, walnuts, baking powder and salt; gradually add to egg mixture.
• Mix on low speed 1 to 2 minutes, or until well mixed.
• Stir in cherries by hand.
• Turn dough onto lightly floured surface (dough will be soft and sticky).
• Lightly sprinkle with additional flour; knead flour into dough.
• With floured hands, shape into 2 (8x2-inch) logs.
• Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly.
• Combine egg white and water; brush on logs.
• Sprinkle with granulated sugar.
• Bake in a preheated 350°F oven 25 to 30 minutes, or until light brown and firm to the touch.
• Let cool on baking sheet 15 minutes.
• Reduce oven temperature to 300°F.
• Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet.
• Bake 8 to 10 minutes; turn slices.
• Bake 8 to 10 minutes, or until golden brown.
• Remove to wire rack; let cool completely.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
• Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
• Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
• Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
• Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
• Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.

Steps:

• Preheat oven to 350 degrees.
• Grease large baking sheet.
• Remove stems from drained cherries.
• Make a small slit in whole cherries and pat dry with a paper towel.
• This is to stop the red juice from the cherries running into the buttery color of the biscotti.
• Combine flour, sugar, baking powder and salt in bowl.
• Cut in butter with pastry blender until coarse crumbs form.
• Stir in eggs and extract until well blended If mixture is crumbly dry, add milk.
• Stir in cherries.
• Divide mixture in half.
• On lightly floured surface, press dough together and shape into two 10-inch-logs.
• Place logs on prepared baking sheet.
• Flatten to 2-1/2-inch width.
• Bake in 325-degree oven for 30 to 35 minutes.
• Using a couple of spatulas, transfer logs to rack to cool for 20 minutes.
• With serrated knife, cut each log diagonally into 3/4-inch-thick slices.
• Return to baking sheet.
• Bake 10 minutes or until cookies are crisp and firm to touch. (They should be golden.So watch closely, if biscotti starts to brown reduce heat or remove early -- use your own judgement)
• Transfer to rack to cool.
• Store in airtight container for up to 2 weeks.