alve cherries; reserve juice for Cherry Glaze.
In a large
rom the heat. Place the biscotti in a freezer bag and
Combine all ingredients together.
Make into a 1/2 inch thick loaf on a wax paper.
Place wax paper on a cookie sheet.
Bake for 45 minutes on 300\u00b0F.
Cut loaf into pieces.
Bake 12 minutes on each flat side.
Brush top of biscotti with extra almond flavoring.
Serve.
Turn oven off and let biscotti remain in oven until crisp
In a small bowl, combine cherries and marsala. Distribute 1/2 of mixture between 4 serving glasses. Top with 1/2 the biscotti and 1/2 the mousse. Repeat layers.
Serve trifles with reserved biscotti.
ore oil for a softer biscotti, less oil for a crunchier
oo.) Now here is the recipe for how to use this
poon, drizzle over the cooled biscotti.
*We fresh mill our
cant 1/2-inch-thick biscotti. Arrange biscotti, cut side up, on
he buttery color of the biscotti.
Combine flour, sugar, baking
dip the ends of the biscotti in and set them on
until dry.
For this recipe, I gave the figure of
Drizzle over both sides of biscotti. Place on waxed paper; let
laze ingredients; drizzle over warm biscotti. Cool completely. Store in an
\" thick. Place freshly cut biscotti on the cookiesheet on their
rown.
Remove and slice biscotti logs at a 45-degree
eep them crisp. Stored properly, biscotti will last up to a
if desired.
Oil-Poached Cherry Tomatoes on the Vine:
days.**.
TIPS *Pulse biscotti in food processor to make
nd bake according to recipe directions.
Cherry Pie Filling:
In