Ron Wilson

Ron Wilson

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One of Rita's favorites - Cherry Almond Biscotti



2-1/2 cups unbleached all-purpose flour; more as needed

1 cup sugar

1-3/4 teaspoon baking powder

3/4 teaspoon salt

1-3/4 cups dried cherries

3/4 cup) slivered almonds, toasted

3 large eggs

3/4 teaspoon almond extract


Preheat oven to 350.

  • Line a large cookie sheet with parchment or a nonstick baking liner.
  • Beat flour, sugar, baking powder, and salt until well blended. Mix in cherries and almonds.
  • Whisk eggs, kirsch, and extract. Pour into egg mixture and blend until dough comes together in large, moist clumps, about 1 minute.
  • Turn dough out onto lightly floured surface and knead to incorporate any remaining dry ingredients.
  • Divide into 2 equal pieces.
  • Shape each pile into a log 10 inches long and about 4 inches wide, lightly flouring your hands as needed (the dough will be sticky).
  • Put logs on cookie sheet about 4 inches apart. Bake until tops are cracked and spring back slightly when pressed, 32 to 36 minutes.
  • Transfer the sheet to a rack and leave until logs are cool enough to handle, about 10 minutes. Reduce the oven temperature to 300.
  • Carefully transfer logs to a cutting board. Using a serrated knife, cut each log on a sharp angle into 1/2-inch-thick slices.
  • Return slices to cookie sheet and arrange them cut side down. It’s OK if they touch because they won’t spread.
  • Bake until the biscotti are dried to your taste, 10 minutes (for slightly moist) to 20 minutes (for super-dry and crunchy), turning them over halfway through baking.
  • Transfer cookie sheet to a rack and let cool completely. They will still give slightly when pressed but will harden as they cool.
  • Store in an airtight container for up to 2 weeks or freeze for up to 1 month.

Tip: Sub in dried cranberries if you like.

Gilding the lily: Dip one end in white chocolate.

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