By Chef Terri Milligan
Door County Cherry Biscotti
Makes approximately 30 biscotti
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
10 tablespoons unsalted butter, room temperature
1 1/3 cups sugar
1 1/2 tablespoons grated lemon peel
2 large eggs
2 tablespoons orange juice
1 cup chopped almonds
1 cup dried Door County cherries
1 egg white, beaten (for glazing the biscotti)
sugar to sprinkle on glazed biscotti prior to baking
To make the biscotti - Place the cherries in a bowl. Cover with hot water and let “plump” for 20 minutes while making the dough. Combine the flour, salt, baking powder and baking soda in a bowl.
Beat the butter in an electric mixer. Add the sugar and lemon peel and beat until blended. Add the eggs, one at a time, beating just to blend after each addition. Add the orange juice then carefully add the flour on low speed.
Drain the dried cherries. Add the cherries and almonds to the mixture. Do not over beat as you don’t want to break up the cherries.
To bake the biscotti - Preheat oven to 350 degrees. Line a baking pan with parchment paper. Divide dough into two or three pieces. Lightly flour your work surface. Make the dough pieces into logs that are 8 to 10 inches long and about 2 inches wide. Pat down the tops to flatten slightly.
Brush the logs with the egg white and sprinkle tops with sugar. Refrigerate for 15 minutes. Bake until golden brown and just firm to the touch—about 20 to 25 minutes.
REDUCE HEAT TO 300 DEGREES. Let biscotti cool slightly then slice on a diagonal. Place back on to the sheet pan. Bake until lightly browned –about 3 minutes. Flip biscotti and bake for another 2 to 3 minutes to brown the other side.
If desired, drizzle or dip the biscotti in melted chocolate.