Ingredients
- 10 long (inches)
- 5 wide (inches)
- 3 eggs
- 2 kirsch
- 2 grand marnier
- 250 gr sifted all-purpose flour
- 200 gr granulated sugar
- 65 gr glace cherries (chopped)
- 60 gr natural almonds (chopped)
- 5 gr baking powder
- 3 gr almond extract
baking sheet and return to the oven for 45 to 60 minutes, or until lightly brown. Let the biscotti cool for about 5 minutes on the baking sheet, then transfer them to wire racks to cool completely. Store in an airtight container for up to 2 weeks. Makes 20 cookies.
