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Fragrant Orange Cherry Biscotti With Coconut Recipe

Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.

fragrant-cherry-biscotti-with-coconut-recipe

Biscotti are probably hands-down my mother’s favorite cookie. It’s a great irony, since she used to not like them, thinking them bitter and dry (the latter charge is in part true I suppose). However, after having real, homemade biscotti, rather than the awful stony stuff from a store bakery, she fell in love with the delicacy of the flavors, the crispness of the crunch, their elegant look, and their wondrous pairing with coffee or tea.

These particular biscotti are fruity and aromatic. Grand Marnier mixes with sour cherry preserves, a hint of lemon to sharpen the flavor, and a dusting of coconut that adds a lovely textural touch.

The batter has a delicate pink color, and when baked they have a hint of rose color. They’re remarkably simple to make, and they will last a long time thanks to the triple baking process. They are particularly great with tea or coffee; I recommend dunking them to soften them up in the hot liquid.

Ingredients

  • 4 cups flour
  • 1 1/3 cups sugar
  • 1/3 cup Grand Marnier liqueur
  • 1/2 cup sour cherry preserves
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1/3 cup ground coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter
  • 2 eggs

Instructions

  1. In a large bowl, combine the flour, sugar, salt, ground coconut, and baking powder.
  2. Microwave the butter until soft (around 25 seconds). Then combine and blend together with the dry ingredients. Next add in the Grand Marnier, lemon extract, and vanilla extract. Then add the eggs.
  3. Work in the sour cherry preserves, mixing together gently. It is nice to have them not be completely homogenous to give some variety when eating. The result should be that the dough is nicely moist but doesn't stick to your fingers too much and can be shaped. If you need to you can add additional flour if it isn't dry enough. I advise erring on the side of it being too moist, since that is easier to fix with just more flour and sugar.
  4. On a baking sheet, shape the dough into three long logs, around 1 1/2 inches wide and slightly less tall, and flat.
  5. Place into a preheated oven at 350 degrees F for 25 minutes. Remove, allow them to cool a bit, and then chop diagonally into long thin biscotti cookies. Place them back into the oven to bake for another 10 minutes. After 10 more minutes, turn the biscotti cookies over so all sides are baked equally.
  6. They can either be eaten warm or cold, and store well when appropriately preserved.