Yes, it appears the database crash in March has also victimized our beloved Christmas Cookie Recipe exchange thread.
It being one of our favorite topics, it behooves us to resurrect it.
I'll start, adding the recipe at the bottom. I made these a couple of weeks ago, right after I got the recipe off the net. The hardest part of making them was finding the dried cherries. I bought mine from
www.bulkfoods.com
Enjoy!
Theresa
Cherry Garcia Biscotti
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
pinch freshly grated nutmeg
3 large eggs, room temperature
1 cup sugar
1 1/2 tsp vanilla extract
1/2 cup dried bing cherries, roughly chopped
1/2 cup dark chocolate chunks/chocolate chips
Preheat oven to 350F. Line a baking sheet with parchment paper or use a silpat.
Whisk together flour, baking soda, baking powder, salt and nutmeg in a medium bowl.
In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and fluffy, 2-3 minutes. At low speed or by hand, stir in flour mixture followed by cherries and chocolate.
Drop spoonfuls of batter into long lines on prepared baking sheet and, with well floured hands, shape the irregular lines into rectangular logs about 1/2 inch high. Length and width are your prerogative, and you can use more than one baking sheet, if necessary. Bake at 350F for 20 minutes, until logs are a light gold color and are fully set (they will spring back slightly when touched with a finger).
Slice logs into 1/3-1/2 inch thick slices (1-1.5 cm) and lay flat (on their sides) on baking sheet.
Lower oven temperature to 300F. Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If biscotti cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes. Remove to a wire rack to cool. Store in an airtight container.
Makes about 4 dozen.
It being one of our favorite topics, it behooves us to resurrect it.
I'll start, adding the recipe at the bottom. I made these a couple of weeks ago, right after I got the recipe off the net. The hardest part of making them was finding the dried cherries. I bought mine from
www.bulkfoods.com
Enjoy!
Theresa
Cherry Garcia Biscotti
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
pinch freshly grated nutmeg
3 large eggs, room temperature
1 cup sugar
1 1/2 tsp vanilla extract
1/2 cup dried bing cherries, roughly chopped
1/2 cup dark chocolate chunks/chocolate chips
Preheat oven to 350F. Line a baking sheet with parchment paper or use a silpat.
Whisk together flour, baking soda, baking powder, salt and nutmeg in a medium bowl.
In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and fluffy, 2-3 minutes. At low speed or by hand, stir in flour mixture followed by cherries and chocolate.
Drop spoonfuls of batter into long lines on prepared baking sheet and, with well floured hands, shape the irregular lines into rectangular logs about 1/2 inch high. Length and width are your prerogative, and you can use more than one baking sheet, if necessary. Bake at 350F for 20 minutes, until logs are a light gold color and are fully set (they will spring back slightly when touched with a finger).
Slice logs into 1/3-1/2 inch thick slices (1-1.5 cm) and lay flat (on their sides) on baking sheet.
Lower oven temperature to 300F. Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If biscotti cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes. Remove to a wire rack to cool. Store in an airtight container.
Makes about 4 dozen.
