| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Desserts, Cookies, Holiday |
20 |
Servings |
INGREDIENTS
|
|
-Dottie Cross TMPJ72B |
| 2 |
c |
Sifted all-purpose flour |
| 1 |
c |
Granulated sugar |
| 1 |
ts |
Baking powder |
| 3 |
|
Large eggs |
| 2 |
tb |
Kirsch |
| 2 |
tb |
Grand Marnier |
| 1 |
ts |
Almond extract |
| 1/2 |
c |
Chopped natural almonds |
| 1/2 |
c |
Chopped glace cherries |
INSTRUCTIONS
Preheat the oven to 300 degrees. Butter and flour a large baking sheet. Mix
the flour, sugar, and baking powder in a large bowl. In a small bowl, whisk
together the eggs, kirsch, Grand Marnier, and almond extract. Add this
mixture to the flour mixture. Stir in the almonds and cherries. Spoon the
dough onto the prepared baking sheet and form it into a strip about 10
inches long, 5 inches wide, and 1/2 inch thick. Bake in the preheated oven
for 45 minutes, or until set and firm to the touch. The dough shouldn't be
hard. Remove from the oven and slice diagonally with a serrated knife into
1/2-inch slices. (Discard the thick end pieces.) Arrange the slices on the
baking sheet and return to the oven for 45 to 60 minutes, or until lightly
brown. Let the biscotti cool for about 5 minutes on the baking sheet, then
transfer them to wire racks to cool completely. Store in an airtight
container for up to 2 weeks. Makes 20 cookies. Source: "An Edible
Christmas" Cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C
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