dried cherry and almond biscotti.

dried cherry and almond biscotti.

Makes 44 biscotti.

1 stick (1/2 c.) butter, at room temperature

1 c. sugar

2 eggs, plus 1 egg white

1 tsp. almond extract

2 c. flour

1 tsp. baking powder

Pinch salt

1 orange, zested

1/2 c. whole blanched almonds, toasted

3/4 c. dried cherries

2 Tbsp. turbinado sugar

Preheat the oven to 300 degrees F.

In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the almond extract.

Gently mix in the flour, baking powder, salt, and orange zest. Once the dry ingredients are incorporated, fold in the almonds and dried cherries.

Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with a little flour. Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.

Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack.

Recipe shared by Jenn Pagan. Adapted from original recipe from Food Network.

classic coffee cake.

classic coffee cake.

Serves 6-8.

cake:

3/4 stick (6 Tbsp.) butter, softened

3/4 c. + 2 Tbsp. sugar

1 1/2 c. flour

2 tsp. baking powder

1/2 tsp. salt

1 egg

1/2 + 2 Tbsp. buttermilk

topping:

3/4 stick (6 Tbsp.) butter, softened

1/4 c. + 2 Tbsp. flour

3/4 c. brown sugar

1 Tbsp. cinnamon

3/4 c. almonds or pecans, chopped

Preheat oven to 350. Grease a 9-inch square pan (or the equivalent) with butter.

Cream butter and sugar until light and fluffy. In a separate bowl, whisk together flour, baking powder and salt. Add egg to butter and sugar mixture. Mix on low until combined. Add half of the dry ingredients. Mix until incorporated. Add all of the buttermilk. Mix until incorporated. Add remaining flour and whisk until just combined. Spread batter into prepared pan.

Meanwhile, make the topping: Combine all ingredients in a large bowl. Use a pastry cutter or your hands to mix everything nicely together. Spread topping over batter. Bake for 40 to 45 minutes or until no longer jiggly. Let cool on wire rack for 10 minutes before serving.

Recipe shared by Jenny Gruner. Original recipe from Alexandra Cooks.