Recipe for cooking spumoni biscotti

Desserts to Go with Coffee and Tea :: Biscotti

Spumoni Biscotti

2 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. softened butter
1 c. sugar
2 eggs
1/2 tsp. almond extract or flavoring
1/2 tsp. vanilla extract or flavoring
1 c. shelled pistachios, coarsely chopped
1 c. drained maraschino cherries, patted dry
Melted chocolate

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

Combine flour, baking powder and salt. Beat butter with sugar until fluffy. Beat in eggs, one at a time; add extract or flavorings. Beat in flour mixture. Stir in cherries and nuts. Shape dough into 2 logs and place on baking sheets, 3 in.es apart. Bake for 40 mins. or until edges start to brown.

Remove from oven and reduce heat to 250 degrees F. Allow logs to cool slightly.

Using a serrated knife, cut logs into 1/2 in. thick, diagonal slices. Transfer slices to baking sheets, standing upright. Bake for 15 to 20 mins. or until edges are golden and cookies are almost completely dry. Cool on rack.

Melt chocolate in a double boiler. Dip half of each cookie into melted chocolate; set on wax paper to cool. Store in an airtight container.

Serve with c. of espresso or cappuccino.