So, I thought I would provide info on the cherry biscotti that made it into the picture of the Walnut Snowballs! It's really easy:
Make a batch of dough for the anise toast, leaving out the anise extract. You can omit it entirely--or--substitute vanilla extract if you want. Coarsely chop about 2/3 C. dried cherries. In a small bowl, mix together the dried cherries and about 1/4 C. sugar. Divide your dough into two portions. Put both portions on a lightly-greased baking sheet. (They will both fit on one. Do the filling and shaping on the baking sheet rather than on a work surface because the dough is fairly soft and otherwise it would take some serious coordination to keep them from falling apart midair while you were attempting to transfer them.) Pat each portion out into an oval about 8 inches long by 4 inches wide by 1 inch thick. Pat half of the cherry-sugar mixture on top. Roll up the dough jellyroll-fashion. Pat into a loaf about 10 inches long by 2-3 inches thick by 3 inches wide. Repeat for the other half of the dough. Bake as directed for the anise toast, including the slicing and retoasting part. My experience making this is that you want to let your baked loaves rest about 5-10 minutes (it's okay if they get a little cool) before trying to slice them and toast the slices. They'll hold up better and be less likely to crumble when you're cutting them. The ones in the picture turned out really crispy and flavorful! They are good for dipping in coffee, but are not hard, so you can eat them by themselves also.
Make a batch of dough for the anise toast, leaving out the anise extract. You can omit it entirely--or--substitute vanilla extract if you want. Coarsely chop about 2/3 C. dried cherries. In a small bowl, mix together the dried cherries and about 1/4 C. sugar. Divide your dough into two portions. Put both portions on a lightly-greased baking sheet. (They will both fit on one. Do the filling and shaping on the baking sheet rather than on a work surface because the dough is fairly soft and otherwise it would take some serious coordination to keep them from falling apart midair while you were attempting to transfer them.) Pat each portion out into an oval about 8 inches long by 4 inches wide by 1 inch thick. Pat half of the cherry-sugar mixture on top. Roll up the dough jellyroll-fashion. Pat into a loaf about 10 inches long by 2-3 inches thick by 3 inches wide. Repeat for the other half of the dough. Bake as directed for the anise toast, including the slicing and retoasting part. My experience making this is that you want to let your baked loaves rest about 5-10 minutes (it's okay if they get a little cool) before trying to slice them and toast the slices. They'll hold up better and be less likely to crumble when you're cutting them. The ones in the picture turned out really crispy and flavorful! They are good for dipping in coffee, but are not hard, so you can eat them by themselves also.
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