The secret that the chef often does not want to divulge is that simple can be exquisite. Gift from Ann Burrell – just gourmet biscotti. The usual, it would seem, cookies, biscotti with almonds and dried cherries is a crazy blast of taste. To the basis from dough interspersed with elastic dried cherries added for zest lemon zest and blanched almonds for hazelnuts taste. For special occasions, Anne Burrell suggests covering cookies with chocolate icing, but even without it, her biscotti is a decoration любого праздника. 
AT ремя: 1 час. 35 minutes Difficulty: easy Quantity: 44 pcs. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 110 gr. butter at room temperature
- 1 tbsp. Sahara
- 2 eggs, plus 1 egg white
- 1 tsp vanilla extract
- 2 tbsp. flour
- 1 tsp baking powder
- A pinch of salt
- Zest of 1 lemon
- 1/2 tbsp. roasted whole almonds without husks
- 3/4 Art. dried cherries
- 2 tbsp. l turbinado sugar
- Chocolate icing as desired, recipe see below
- 48 mini pretzels, optional
- Red and green sprinkles or candy crumb, each wish
Recipes with similar ingredients: eggs, vanilla extract, flour, lemon zest, almonds, dried cherries, turbinado sugar, pretzel, candy sticks
Recipe preparation:
- Preheat the oven to 150 ° C.
- In a bowl, whip the butter and sugar until the mixture turns white and will not become air, about 3 minutes. Periodically collect dough with the edges of the bowl. Beat eggs one at a time. Add vanilla extract.
- Gently mix flour, baking powder, salt and lemon zest. Once the ingredients are mixed, add almonds and dried cherries.
- Divide the dough in half and roll into two logs. If the dough sticky, dust it with flour. The length of the log should be equal to the length forms. Beat the protein with a little water. Via brush the dough with egg white and sprinkle with sugar turbinado. Place on a baking sheet at a distance of at least 7-8 cm. apart from each other. Bake in the oven for 30 minutes.
- Remove from oven and let cool for 10 minutes. Put each log on a cutting board and cut at an angle into pieces 2 cm thick. Put the biscotti on a baking sheet and place in the oven for another 10 min. Cool the cookies completely on the wire rack.
- Chocolate glaze: 2 tbsp. shredded tiled dark Pour 2.5 cm. of water into a saucepan and bring to a boil. Вa large metal bowl or heat-resistant glass bowl put the chocolate and put in a saucepan with boiling water. Be careful not to touch the chocolate bowl. boiling water surface. Shuffle the chocolate until it is almost not completely melted. Remove the bowl from the saucepan and continue stir until chocolate has completely melted. This process should take no more than 5-10 minutes.
- Cover the pan with parchment paper. Dip each cookies or pretzels in chocolate half and then sugar sprinkle or candy crumb. Put each piece on a covered baking sheet so that the chocolate freezes. Store cookies in cold place in an airtight container. Try not to eat everything Immediately. Culinary advice: If you cook biscotti for holiday, try covering them with white chocolate.
