Cherry Walnut Biscotti #SundaySupper

Cherry Walnut Biscotti

Italian food has never really been my thing.  See the problem is I don’t like tomato sauce.  Like I can’t stand it.  The mere thought of it sends a chill down my spine.  I’m weird, I know.  This isn’t breaking news.

It’s one of those things that I just don’t get.  It makes no sense to me that people like this weird red sauce that smells funny.  But then again, I like kale, something my uncle suggested was only to be eaten as punishment the other day.

This means I’ve never had traditional pizza, lasagna, or spaghetti and meatballs.  I was on the “white pizza” bandwagon before it was a thing.  That’s right, I’m hip and weird 😉

Cherry Walnut Biscotti

Of course, I love fettucine Alfredo, but it’s not really something I eat much anymore, so my Italian food love is very limited.  Garlic bread, plain pasta, garlic bread.

Luckily, there are always Italian desserts.  Tiramisu is awesome, but I wanted to make something super shareable to bring to my friends at the dentist office.  Enter Cherry Walnut Biscotti.

I’ve eaten more than my fair share of biscotti over my life, but I had never made it until now.  Why did I wait so long?  This biscotti is super easy to whip together.  Then it is shaped into loaves, baked, sliced, and baked again.  That’s what makes biscotti … well biscotti.

Cherry Walnut Biscotti

The dried tart cherries and walnuts play so well together and are the perfect combination.  I also love how the end pieces of this biscotti are super crunchy, but the middle ones have just a little chew left.

While I’ll still be steering clear of tomato sauce, I will also be making this biscotti again and you should check it out too.

Cherry Walnut Biscotti

Cherry Walnut Biscotti #SundaySupper

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: About 3 dozen

Ingredients

1 stick unsalted butter, room temperature

1 cup granulated sugar

Zest of 1 orange

1 teaspoon pure vanilla extract

2 large eggs

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon kosher salt

½ cup walnuts, coarsely chopped

½ cup dried tart cherries

Instructions

Preheat oven to 300 degrees F. Line a baking sheet with parchment.

In a large bowl, cream butter, sugar, and orange zest until light and fluffy. I did this by hand but a hand or stand mixer will work as well. Beat in the vanilla and eggs until once again light and fluffy.

Stir in flour, baking powder, and salt. Fold in the walnuts and cherries.

Divide dough in half and shape into two long, flat logs on the baking sheet, flouring hands if the dough is sticky.

Bake for 30-35 minutes until starting to brown. Remove from the oven and let cool 5 minutes. Then slice the biscotti into about 1 inch thick cookies. Turn cut side up on the baking sheet. Bake for about an additional 15 minutes, until golden brown and mostly firm. Cookies will become crispier as they cool.

Cookies may be stored in an airtight container at room temperature for 1 week.

Notes

Recipe adapted from Anne Burrell

http://piesandplots.net/cherry-walnut-biscotti-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers:

Mains:

Dessert:

Beverages:

And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

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Comments

  1. Dried cherries are one of my favorite ingredients to add to cookies and biscotti—yours look divine!!! My daughter has so many food dislikes that your tomato sauce aversion does not seem weird at all (but it’s one of the rare foods she WILL eat :)).

  2. What a delightful idea to use dried cherries for biscotti! A delicious recipe!

  3. We love biscotti, and this is such a wonderful flavor combo! Yum!

  4. I love biscotti

  5. I get your tomato sauce aversion–I won’t eat them raw if I can help it, unless they’re part of a Caprese salad or panzanella. But I don’t like them on sandwiches or sprinkled on things. I’ll eat diced tomatoes in small amounts on things like tacos, but for the most part, I avoid them unless they’re cooked. Your biscotti look wonderful–And remind me that I should make some myself.

  6. Walnuts and dried cherries are such a great combo. And you can’t go wrong with biscotti!

  7. Debbie Eccard says:

    Biscotti with a cup of tea sounds wonderful but this biscotti is to die for! I absolutely love the dried cherries in it as I often think some biscotti is just to spiced up. Yours, I think I could eat the whole pan!!!

  8. Biscotti with my afternoon coffee is my weakness! Love the flavor combo 🙂 I’ve never made my own biscotti before but I think I need to try.. This is my first time participating in Sunday Supper and I’m loving all the fantastic recipes!!

  9. Love biscotti! The combination of cherry and walnut sounds wonderful!

  10. Biscotti is fabulous!

  11. Glad you were able to find something that’s Italian so you could participate this week.

  12. I love that you adapted this to an amazing recipe~ I am an Anne Burrell fan, so there’s that too! I have never, ever made Biscotti, so this is one that I am so glad to have in my Pins to use later when I need this for a morning-coffee-cookie!

  13. I love a good Biscotti

  14. I have never made biscotti. I always thought it was too difficult. Now, I know better! Can’t wait to make some.

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