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Recipe Detail Page
Chestnut and Sour Cherry Biscotti
Holiday 2005
Makes about 30 biscotti
One 15.5 oz (439 g) can whole chestnuts in water
½ cup (125 mL) drained pitted sour cherries in syrup
1½ cups (375 mL) granulated sugar
1 cup (250 mL) butter, softened
½ tsp (2 mL) vanilla extract
4 eggs
1 tbsp (15 mL) Frangelico liqueur
5 cups (1.25 L) sifted cake-and-pastry flour (sift before measuring)
1. Preheat the oven to 350ºF (180ºC).
2. Line 2 large baking sheets with parchment paper.
3. Drain chestnuts, dry well on paper towels, then chop coarsely. Dry cherries well on paper towels, then chop coarsely.
4. In a large bowl and using an electric mixer (preferably a stand mixer), beat sugar, butter and vanilla for 8 minutes until very light, scraping down sides of bowl once or twice. Add eggs 1 at a time, beating well after each addition.
5. Stir in chestnuts, cherries and Frangelico. Gradually stir in flour until well combined and batter has the consistency of soft cookie dough.
6. Spoon half of mixture onto each baking sheet. With wet hands, form each portion into a 12 x 5-inch (30 x 12-cm) rectangle. Bake for 25 to 35 minutes or until pale golden and tops spring back when touched gently, switching position of baking sheets halfway through cooking time. Let cool on baking sheets on wire racks for 20 minutes.
7. Reduce oven temperature to 300ºF (150ºC).
8. Transfer 1 piece of cooked dough to a cutting board. Trim ends, then cut crosswise into ½-inch (1-cm) slices. Arrange slices cut-sides down on parchment-paper-lined baking sheets. Repeat with remaining dough. Bake, in batches, for 25 to 30 minutes or until golden brown, turning carefully once. Let cool completely on wire racks.
Makes about 30 biscotti
