Hazelnut Cherry Biscotti
This is a festive biscotti filled with toasted hazelnuts, dried sweet cherries and finished with a chocolate drizzle. Perfect for the holidays, it freezes well, and is sturdy enough for holiday mailing. Simply wrap in an airtight container with wax paper between layers for shipping.
My inspiration for this recipe came from one of the America’s Test Kitchen seasonal cookie magazines. I like this recipe because it has a flexible base that you can alter with different nuts, dried fruits and drizzles.
Bob’s Red Mill is my go-to source for most all of my baking ingredients which in this recipe include the all-purpose flour, hazelnuts, dried cherries and baking soda. You can find Bob’s stocked at many grocery stores, or check out their online store for a huge array of baking and cooking needs.
Hazelnut Cherry Biscotti
Makes about 35 cookies
- 2 cups (10 oz) Bob’s Red Mill All-Purpose Flour
- 1 cup (7 oz) sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup (5 oz) dried cherries
- 2 tbsp orange or lemon juice
- 4 tbsp unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 tsp vanilla
- 3/4 c (3 3/4 oz) hazelnuts, toasted and chopped coarse
- 8 oz chocolate chips or wafers (I like Guittard Bittersweet Chocolate Onyx Wafers)
- Adjust oven rack to middle position and heat oven to 350 degrees. Line sheet pan with parchment paper. In a small bowl, mix cherries and lemon or orange juice. Let sit 30 minutes to soften. Whisk flour, baking powder and salt together in medium bowl.
- Using stand mixer with paddle attachment, beat butter and sugar on medium speed until fluffy, about 4 minutes. Slowly add eggs and vanilla and beat until incorporated. Reduce speed to low and add flour mixture, cherry mixture and hazelnuts. Mix until incorporated, do not over mix.
- Divide dough in half. Transfer dough halves to prepared sheet pan and, using floured hands, form two loaves (see picture below). Space loaves about 2-3 inches apart. Bake until light golden and just beginning to crack on top, about 30 minutes. Remove sheet pan from oven and let loaves cool on sheet for about 15 minutes. Reduce oven to 325.
- Using knife or dough scraper with sharp edge (see picture below), cut loaves into 1/2″ slices. Cutting slices too thick will not allow the biscotti to “dry out” nicely. Space slices evenly on a freshly lined, cool sheet pan and bake about 15 minutes, flipping each slice halfway through baking time. Transfer cookies to a wire rack and let cool completely.
- In a microwave-safe bowl, microwave chocolate wafers or chips in 30 second increments until melted. Drizzle onto biscotti or dip 1/3 of biscotti in chocolate.
- Freeze in airtight container or plastic freezer bags for storage up to one month or store in airtight container for up to one week.