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Jewel Biscotti

Author/Submitted by:
Servings: 20
Categories: Biscotti / Cookies / Desserts

    Cross TMPJ72B
2  cups  Sifted all-purpose flour
1  cup  Granulated sugar
1  teaspoon  Baking powder
3    Large eggs
2  tablespoons  Kirsch
2  tablespoons  Grand Marnier
1  teaspoon  Almond extract
1/2  cup  Chopped natural almonds
1/2  cup  Chopped glace cherries

Preheat the oven to 300 degrees. Butter and flour a large baking sheet. Mix the flour, sugar, and baking powder in a large bowl. In a small bowl, whisk together the eggs, kirsch, Grand Marnier, and almond extract. Add this mixture to the flour mixture. Stir in the almonds and cherries. Spoon the dough onto the prepared baking sheet and form it into a strip about 10 inches long, 5 inches wide, and 1/2 inch thick. Bake in the preheated oven for 45 minutes, or until set and firm to the touch. The dough shouldn't be hard. Remove from the oven and slice diagonally with a serrated knife into 1/2-inch slices. (Discard the thick end pieces.) Arrange the slices on the baking sheet and return to the oven for 45 to 60 minutes, or until lightly brown. Let the biscotti cool for about 5 minutes on the baking sheet, then transfer them to wire racks to cool completely. Store in an airtight container for up to 2 weeks. Makes 20 cookies. Source: "An Edible Christmas" Cookbook by Irena Chalmers. Reformatted by: CYGNUS, HCPM52C

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