Cherry and Pecan Biscuits

    Cherry and Pecan Biscuits


    9 people made this

    Sometimes referred to as Jewish biscotti these are a twice baked biscuit that contain maraschino cherries and chopped pecans.

    Serves: 24 

    • 1/2 cup (125ml) vegetable oil
    • 1 cup (220g) white sugar
    • 3 eggs
    • 3 cups (375g) plain flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 1 cup chopped pecans
    • 1/2 cup maraschino cherries, halved
    • 1/2 cup cinnamon sugar

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat an oven to 180 degrees C. Lightly grease a baking tray.
    2. Beat the vegetable oil and sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time allowing each egg to blend into the sugar mixture before adding the next.
    3. Combine flour, salt and baking powder in a small bowl. Stir flour mixture into sugar mixture until just incorporated.
    4. Fold in the pecans and cherries mixing just enough to evenly combine.
    5. Using lightly greased hands divide dough into 2 equal portions. Form 2 loaves about 25cm long and 7cm wide then place on the prepared baking tray. Sprinkle with cinnamon sugar.
    6. Bake in the preheated oven until firm; 25 to 30 minutes. Remove from oven and allow to cool slightly.
    7. Cut each loaf into 2cm slices. Place slices cut side up back on the baking tray.
    8. Increase oven heat to 200 degrees C and return to the oven. Toast until edges become golden brown; about 5 minutes.
    9. Cool on the trays for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.

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