Cherry Walnut Biscotti

I’m really excited that I’ll be participating in the 2012 Los Angeles Foodbloggers Bake Sale on April 28th. This year it’s being hosted by my new friend Chung-Ah Rhee from Damn Delicious. The bake sale is being held at BLD Restaurant, located at 7450 Beverly Boulevard in Los Angeles from 11:30-2:00 pm. The proceeds will benefit the No Kid Hungry Campaign. What could be a better cause than that. Last year the sale brought in $25,000, but this year they’re goal is $50,000.

I haven’t really decided what I’ll be baking for the sale, but I thought I would definitely do these Cherry Walnut Biscotti. They’re a big favorite of my friend Carol, who was recently out here on a business trip from Philadelphia. I made a batch just for her, but between the two of us they were gone in about an hour. I doubt she’s going to like me telling you this, but she’ll never find out.

Cherry Walnut Biscotti

From Williams Sonoma

  • 1 stick unsalted butter at room temperature*
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup roughly chopped walnuts
  • 1/2 cup dried cherries, coarsely chopped
  • 1 teaspoon grated orange zest
  1. Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
  2. In the large bowl of an electric mixer, beat the butter on high-speed until fluffy and pale yellow. Add the sugar and continue beating for about 2 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Beat in the vanilla.
  3. In a medium bowl, sift together the flour, baking powder, cinnamon and salt. Gradually add the flour mixture to the egg mixture and beat on low speed just until blended. Mix in walnuts, cherries and  orange zest until evenly distributed.  The batter will be very soft.
  4. Turn the batter out onto a generously floured work surface and divide in half. With well-floured hands, transfer one half to a baking sheet and shape into a log 12 inches long and 1 1/2 inches in diameter. Repeat with the other half of batter on the next baking sheet. 
  5. Bake the logs until the edges are golden, about 25-30 minutes. Place pan on wire rack and let logs cool for about 10 minutes. Using a serrated knife, cut the logs (I gently transferred my log to a cutting board) 1/2 inch wide. Carefully turn the slices on the side back onto the baking sheet and return to the oven for another 10 minutes. Let the biscotti cool completely on the pans. Store in airtight containers.
* I leave my butter and eggs out overnight. They will not go bad.
Yields 4 dozen biscotti

I really hope that if you’re in the neighborhood on April 28th, you’ll come out and support the bake sale. A lot of the best food bloggers in Los Angeles are participating, so you know all the goodies are going to be good!

Recipe: Easy


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