At the risk of offending a sister-in-law (um, Mary Margaret), these are the best biscotti ever. Sambuca-soaked cherries heighten the licorice flavor of anise seed in this homemade biscotti. This recipe is very versatile, feel free to add different dried fruits, nuts, or frost with icing or drizzled chocolate. If the Sambuca sounds overpowering to you, just substitute amaretto, bourbon, brandy, or Frangelico. No matter what you add, it always turns out great!
1.Preheat oven to 350°.
2.In a small bowl, combine sambuca, almond extract, vanilla extract, dried cherries and anise seed. Set aside.
3.In another bowl, mix flour, baking powder, almonds and salt together. Set aside.
4.In a large bowl, beat butter and sugar together until light and fluffy (4 minutes).
5.Beat in eggs, one at a time.
6.Add liquid mixture to the creamed butter mixture. Mix until blended.
7.Add flour mixture in small increments, mixing until blended.
8.Form dough into two logs and bake for 35 minutes on a lined cookie sheet.
9.Reduce oven temperature to 325° and let logs cool.
10.Once cool, cut logs into thick slices with a bread knife.
11.Bake for 30 minutes (15 minutes per side) until dry and toasted.
1 cup butter
1-3/4 cups sugar
4-1/2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup Sambuca (amaretto, bourbon, brandy, Frangelico, Grand Marnier, or Triple Sec)
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
1/4 cup dried cherries, raisins, dates, or apricots
1-1/4 cup sliced almonds pine-nuts, hazelnuts, pecans, pistachios, or walnuts