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Best Biscotti By Far... Thursday, February 13, 2014, 12:11 PM

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Ingredients

Directions

  1. In a large bowl, combine the first five ingredients.

  2. In another bowl, beat the eggs until frothy; beat in the sugar, oil, lemon juice and extracts until light and fluffy. Beat in the almond paste at a slow speed to start then increase speed to incorporate. It won't completely blend in that's ok. Add the dry ingredients and beat until smooth. Stir in cherries and combine.

  3. Divide dough in half. On a parchment paper-lined baking sheet (or silpat), shape each portion into a 12-in. x 3-in. rectangle. Wetting your hands makes it easier to shape and smooth the loaves. Sprinkle with sugar. Bake at 325°F for 30-35 minutes or until golden brown.

  4. Carefully remove to wire racks; cool for 15 minutes. Reduce heat to 300°F. Transfer biscotti to a cutting board and spray with a mist of water (this is a great hint for biscotti as it stops them from cracking); cut diagonally with a serrated knife into 1/4-1/2-in. slices. Place cut side down on parchment paper-lined (or non-stick tray) baking sheets. (Non-stick trays or parchment are better than silpats so you get more crisp)

  5. Bake for 15 minutes or until firm. Turn and bake 10-20 minutes longer or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: about 2-1/2 dozen.

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