Friday, December 9, 2016
Spumoni biscotti are definitely an Italian-American invention. I made them the old-school way using maraschino cherries, but you can use either dried cherries, dried cranberries, or fresh cranberries. They will last for several weeks, stored in an airtight container. They aren't too sweet and are perfect for dipping into coffee.
3 large eggs
1 cup (250 ml) granulated sugar
1 t (5 ml) almond extract
2 ½ cups (625 ml) all-purpose flour
1 t (5 ml) baking powder
½ t (2 ml) baking soda
¼ t (1 ml) salt
1 cup (250 ml) shelled, unsalted pistachios, coarsely chopped
1 cup (250 ml) drained maraschino cherries, patted dry with paper towels & cut in half
Preheat oven to 350 F (180 C) degrees.
In a mixer fitted with a paddle, beat the eggs, sugar, and almond extract until light and fluffy.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Slowly add the dry ingredients to the mixer, while it is running.
With a wooden spoon, gently stir in the pistachios, and cherries.
Shape dough with lightly floured hands into 2 logs of 8 by 3 inches (20 x 7.5 cm).
Place on a lightly oiled baking sheet and bake for 30 minutes.
Remove from oven and let cool for 20 minutes.
Slice into ½ inch (12 mm) slices and lay on sides.
Reduce oven to 300 F (150 C) degrees and bake for 12 minutes.
Carefully flip them over and bake another 12 minutes.
Cool completely before serving or storing in an airtight container.