Despite the two-step process, biscotti are easy to make. For this recipe (page 80 of Susan Feniger's Street Food) beat your butter, sugar and salt until fluffy.
Sift your dry ingredients together, and mix in the chopped dried cherries. The directions tell you to mix everything else in together, but the cherries are very sticky and will distribute better if you mix them with the flour and baking powder. Angela doesn't like licorice, so I omitted the anise seed and kneaded the chopped licorice in later, after dividing the dough, so I could bake some "plain" cherry biscotti for her.
As you can see, the chopped cherries thoroughly coated themselves with flour.
As you can see, the chopped cherries thoroughly coated themselves with flour.
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| Dry Ingredients |
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| Dry Ingredients with Cherries |
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| Dry Ingredients Plus Wet Ingredients. |
Place your dough on a lightly floured board and divide into three equal pieces. A scale helps here, but you don't have to be exact.
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| Notice the dough on the right doesn't have any licorice. |
Roll your dough into one inch diameter logs and bake.
Cut into 1/4 inch slices and bake again.
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| Biscotti! |
Making the cold cherry soup is very easy. Just remove the pits from two cups of cherries. This can be kind of messy if you have a primitive cherry pitter like mine.Wear gloves or rinse your hands frequently–I learned this the hard way.
Put the cherries, milk, lemon juice and sugar in a blender and puree. The recipe calls for buttermilk and lemon juice, but that seemed to me like overdoing the acidity, so I used regular milk.
I made this the night before, so I waited until we were ready for dessert to mix the cherry gloop into the sour cream. It had separated a little overnight, but was mixed back together after I carried it to Angela's house for lunch. It was a pretty good dessert, considering that there wasn't a speck of chocolate in it. I thought about adding chocolate chips, but they just don't go with the licorice.
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