I love desserts that don’t go overboard with fat but sacrifice nothing in taste. Such is the lovely biscotti. Calling for only 5 tablespoons of margarine, this is a recipe that I can eat and feel good about it. The combination of the walnuts and the dried cherries is fabulous. This goes perfectly with a cup of coffee or tea. Dairy-free and delicious. Enjoy!
Cherry walnut biscotti
1 cup of chopped walnuts
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons margarine, softened
1 cup sugar
1 teaspoon vanilla
2 large eggs, lightly beaten
3/4 cup dried tart cherries
1 large egg white, lightly beaten
2 tablespoons sugar
Preheat your oven to 375 degrees F. Spread the nuts out on a baking sheet and toast in the oven until aromatic and lightly browned (about 6-8 minutes). Remove from the oven, and turn the heat down to 350 degrees F.
Sift the flour, baking powder, and salt into a medium sized bowl. In the bowl of an electric mixer, place the sugar and the margarine and cream together until blended and light. Add the vanilla and mix in. Add the eggs and mix until just combined. On low speed, mix in the flour. Add the walnuts and cherries by hand.
Transfer the dough to a floured surface and divide into 2 equal halves. Flour you hands and shape each half into a loaf with the approximate dimensions of 8″ length by 3″ width by 1″ height. Place carefully each loaf onto a greased baking sheet, leaving about 2 inches between loaves. Bake until lightly golden, about 30 minutes. Place the sheet on a wire rack, and cool for 15 minutes.
Next, transfer the loaves to a cutting board, lifting carefully to avoid crumbling and breakage. Clean and regrease the baking sheet. Brush each loaf with the egg white and sprinkle each loaf with the sugar. Then cut each loaf cross-wise on the diagonal, at about 1/2″ per slice, so that each loaf yields approximately 12 slices. Place each slice on its side on the baking sheet, and bake in the oven for 7 minutes. Then turn each slice over to the other side, and bake for approximately 4 more minutes, so that they look golden.
Let the biscotti cool on the baking tray, and store them in an airtight container.
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