Amarena Wild Cherry Biscotti
Lemon scented, twice baked Amarena Wild Cherry Biscotti studded with roasted salted pistachios are perfect for dunking in coffee or tea.
Servings 30 Biscotti
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 2/3 cup pistachios, coarsely chopped I used roasted and salted pistachios
- 3/4 cup granulated sugar
- 2 large eggs
- 1/3 cup butter melted
- 2 teaspoons pure vanilla extract
- lemon zest from 1 small lemon
- 3/4 cup amarena wild cherries drained and chopped
- 1 beaten egg white for brushing over biscotti
Instructions
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper and set aside.
- Place the flour, baking powder and pistachios in a large bowl and stir to combine.
- In a medium sized bowl, whisk together the sugar, eggs, melted butter, vanilla extract and lemon zest.
- Add the wet ingredients to the flour mixture and stir with a wooden spoon until combined.
- Fold in the chopped Amarena cherries.
- Divide the biscotti dough in half.
- Dust your hands and work surface with flour and roll 1 portion at a time into a 12 inch log.
- Transfer the logs to the prepared baking sheet.
- Brush the biscotti logs with the beaten egg white.
- Bake in preheated oven for 25 minutes.
- Remove from the oven and allow to cool for 10 minutes.
- Transfer the biscotti logs, one at a time, to a cutting board and slice diagonally to about 3/4 inch pieces.
- Repeat with the remaining log.
- Return the sliced biscotti to the baking sheet, stand them upright and bake for an additional 15 minutes.
- Remove the biscotti from the oven, allow to cool and enjoy with your favourite hot beverage.