Almond Cherry Biscotti
Originally fig and hazelnut which I think would be awesome!
Buttery Cherry Almond Biscotti
adapted Food and Wine
2 1/2 cups almonds (10 ounces)
14 ounces dried cherries
1 1/2 sticks cold unsalted butter, cubed
1 3/4 cups sugar
3 large eggs
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons salt
Preheat the oven to 325° and position racks in the upper and lower thirds of the oven. Spread the almonds on a baking sheet and toast for 12 to 14 minutes, until the skins blister. Let cool, then transfer the nuts to a kitchen towel and rub off as much of the skins as possible. Transfer the nuts to a cutting board and coarsely chop.
Meanwhile, in a microwave-safe bowl, cover the cherries with water and microwave at high power for 1 minute, just until the figs are plump. Drain well. Slice the cherries 1/8 inch thick.
In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until smooth. Beat in the eggs. In a small bowl, whisk the flour with the baking powder and salt. Add the dry ingredients to the butter mixture and beat at low speed until combined. Add the nuts and cherries and beat until combined.
Line 2 large baking sheets with parchment paper. Transfer the dough to a work surface and roll into six 10-by-1 1/2-inch logs. Arrange the logs on the baking sheets and bake for 30 minutes, or until golden and firm. Let the logs cool for 15 minutes.
On a work surface, using a serrated knife, slice the logs on the diagonal 2/3 inch thick. Arrange the biscotti cut sides up on the baking sheets and bake for about 18 minutes, until lightly browned. Let the biscotti cool, then serve or store.
Make Ahead The biscotti can be stored in an airtight container at room temperature for up to 2 weeks.