Twice Baked Potato Casserole

Cherry Almond Biscotti

Ingredients

  • 2¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • 1 tsp. salt
  • 1½ cups sugar
  • 6 Tbsp. butter, softened
  • 1 Tbsp. The Spice Hunter Almond Extract
  • 2 eggs
  • 2 egg yolks
  • 1 cup raw slivered almonds
  • ½ cup dried cherries, chopped
  • 1-2 Tbsp. coarse sugar

Preparation

  • 1. Preheat oven to 325°F. Line two rimmed baking sheets with parchment paper.
  • 2. Mix flour, baking powder and salt in a bowl, set aside.
  • 3. In a large bowl cream sugar, butter and almond extract. Add egg and yolks one at a time, mix until blended. Add flour mixture 1 cup at a time, blend until dough starts to form a ball. Stir in almonds and dried cherries. Use your hands to knead the dough until it comes together.
  • 4. Turn the dough out onto a lightly floured surface. Divide dough into 3 equal portions. Shape each portion into a 12-inch roll. Place rolls on prepared cookie sheets and flatten to about 2 inches wide. Sprinkle with coarse sugar.
  • 5. Bake for 25-30 minutes, or until firm and light brown. Remove from oven and cool for 10 minutes.
  • 6. Place cooled biscotti loaves on a cutting board. Using a serrated knife, cut each roll diagonally into 1-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes, flip each cookie, and bake for 10 minutes more or until crisp and golden brown.
  • 7. Cool biscotti on wire racks.
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