When my daughters preschool was doing a “Fall Festival” they asked me to bring treats. I wanted it to be “Fall Flavored” so I found this recipe and by golly, it was a HIT!! This is so yummy and the perfect accompaniment to those many cups of hot chocolate and coffee that will be sipped as we sit by the fire on these cold fall and winter evenings.
WHITE CHOCOLATE CHERRY ALMOND BISCOTTI
2 cups flour
1 1/2 tsp. baking powder
1/2 cup (1 stick) butter or margarine, softened
1/2 cup sugar
1 tsp. vanilla
1 bag white chocolate chips
1/2 cup sweetened dried cherries, chopped
1/2 cup slivered almonds
Preheat oven to 325 F. Lightly grease a large baking sheet. Mix the flour and baking powder in a medium sized bowl and set aside.
Beat butter and sugar in large bowl with electric mixer (or stand mixer) on medium speed until light and fluffy. Add eggs and vanilla. Mix well. Gradually add the flour mixture, beating until well blended after each addition. Gently fold in 1 1/2 cups of chocolate, cherries and almonds.
Roll dough to 1/4 inch thick on a floured surface. If the dough is too sticky, gently knead in some flour to toughen it up a little bit.
Cut out desired shapes and place them 2-inches apart on the greased baking sheet. I used fall leaves shaped cookie cutters. But you can cut out any kind for any season. Knead the leftovers together, roll out and cut again until all the dough has been used. You can also just cut the dough into strips, like regular biscotti.
Bake for 10-12 minutes or until lightly browned. Turn over on the baking sheet and bake again for another 10-12 minutes or until golden brown. Remove from oven and place on wire racks to completely cool.
Melt remaining chocolate and drizzle over the biscotti. You can also use colored candy melts and drizzle those over the biscotti. Let stand until the chocolate/candy melts are firm.
Makes approximately 26 servings (1 per serving)