I was visiting my family recently and we got to talking about biscotti. Delicious cookies made to dunk in wine or coffee.
Most varieties are drenched in almond essence and as hard as a rock. I like a less dense biscotti. I adapted a recipe that called for black pepper, lemon zest, and orange zest with hazelnuts and the results were delicious. A stiff but not hard cookie that held its shape in liquid but didn't break your teeth. It was easy enough to change the recipe. i ditched the pepper and added dried cherries. Here is the resulting recipe:
Dried cherry and hazelnut biscotti
1 1/2 cups hazelnuts (roasted and shelled)
1 3/4 cups AP flour
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
4 oz butter at room temp
1 cup sugar
1 Tbsp lemon zest
3/4 cups dried cherries
1 1/2 tsp vanilla
Preheat oven to 350 degrees. Combine flour, baking soda, baking powder, and salt. Set aside. Cream butter. Add sugar and beat until creamy. Add eggs one at a time. Add other wet ingredients; zest and vanilla.
Add dry to wet. Fold in the nuts and cherries.
Shape into a log and bake on a buttered and floured baking sheet.
Bake for 25 minutes. When cool but not cold, remove log to a cutting board. Cut diagonally into cookies 1/2 to 1 inch in width. Return to the cookie sheet and bake for 10 minutes.