Amarena Cherry Biscotti: Soft, Sweet, and Irresistible Italian Cookies

Introduction

Biscotti all’Amarena represent a sophisticated Italian confection that beautifully marries the richness of buttery pastry with the vibrant, tangy sweetness of Amarena cherry jam. Originating from Italy’s culinary tradition, biscotti are typically twice-baked cookies that exude crunchiness, making them ideal for pairing with a hot beverage or serving as a refined dessert. The addition of amarena cherries—succulent, dark, and syrupy—imbues these cookies with a unique flavor profile that balances sweetness and tartness, creating a harmonious symphony of tastes and textures. Lovewithrecipes.com presents this comprehensive guide to crafting these exquisite treats, emphasizing the importance of precise techniques, high-quality ingredients, and thoughtful presentation to elevate your baking skills and delight your guests or loved ones with an authentic Italian delicacy.

Time

Total preparation and cooking time for Biscotti all’Amarena is approximately 1 hour and 15 minutes. This includes the initial steps of preparing the sponge cake and pastry dough, assembly, baking, and cooling. Specifically, the breakdown is as follows:

• Preparation Time: 45 minutes — this involves mixing, baking the sponge cake, preparing the pastry, and assembling the cookies.
• Cook Time: 30 minutes — baking the biscotti until they achieve the ideal golden, crispy exterior.
• Total Time: 1 hour 15 minutes

Note that some steps, such as refrigerating the dough, may require additional time depending on your kitchen’s temperature and your pace. It is advisable to allocate enough time for each phase to ensure optimal results.

Needed Equipment

• Stand Mixer or Hand Mixer: For whipping eggs and sugar, and mixing dough ingredients efficiently.
• Mixing Bowls: Several, preferably stainless steel or glass, for preparing sponge cake batter, pastry dough, and fillings.
• Silicone Spatula: For folding ingredients gently without knocking out the incorporated air.
• Sifting Sieve or Fine Mesh Strainer: To sift flour, cornstarch, and cocoa powder to avoid lumps and ensure a smooth batter.
• 22cm (9-inch) Round Cake Pan: To bake the sponge cake evenly.
• Oven: Preheated to the specified temperature for baking sponge cake and biscotti.
• Parchment Paper: Lining for baking sheets to prevent sticking and facilitate easy removal.
• Cooling Racks: For cooling baked sponge cake and biscotti to maintain crispness.
• Pastry Scraper or Offset Spatula: For shaping and sealing pastry dough.
• Sharp Knife or Serrated Knife: For slicing the rolled biscotti into cookies of uniform thickness.
• Kitchen Scale: For measuring ingredients precisely, especially eggs and dough.
• Rolling Pin: To roll out dough evenly to desired thickness.
• Refrigerator: To chill dough, ensuring it firms up for easier handling and shaping.
• Small Bowls: For preparing glaze and additional jam for finishing touches.
• Optional Pastry Brush: For brushing or glazing the cookies with Amarena cherry jam or glaze.

Tags

Italian desserts, Biscotti, Cherry jam recipes, Homemade cookies, Baked goods, Festive treats, Traditional Italian recipes, Easy baking, No artificial ingredients, Family-friendly desserts.

Serving Size

This recipe yields approximately 9 large biscotti cookies, each measuring about 3.5 to 4 cm in width. These cookies are perfect for sharing as they are hearty and flavorful, but can also be broken into smaller pieces for serving alongside coffee or tea. The suggested serving size is one biscotto per person, with the entire batch serving 9 individuals comfortably. Adjustments can be made based on presentation and occasion—smaller pieces for sampling or larger cookies for a more substantial treat.

Difficulty Level

The overall difficulty of preparing Biscotti all’Amarena is categorized as moderate. The process involves multiple steps, including whipping sponge cake batter, preparing pastry dough, assembling, sealing, and baking the cookies. Attention to detail in mixing, folding, and sealing ensures the final product’s quality. No advanced baking techniques are required, but familiarity with handling dough and managing oven temperatures will greatly contribute to success. This recipe is suitable for home bakers with some experience or enthusiastic beginners willing to follow detailed instructions carefully.

Allergen Information

Dietary Preference

This recipe is suitable for omnivores and does not cater to specific dietary restrictions such as vegan or gluten-free unless substitutions are made. For a vegan version, substitute eggs with flaxseed or chia seed gel, and replace butter with plant-based margarine or oil. For gluten-free adaptation, replace wheat flour with gluten-free flour blends, ensuring they have the necessary binding agents.

Course

Dessert / Snack / Tea-time treat

Cuisine

Italian

Ingredients

In detail, the ingredients are as follows:

Instructions

Step 1: Preparing the Sponge Cake

Begin by preheating your oven to 180°C (356°F). Prepare a 22cm (9-inch) round cake pan by greasing it thoroughly with butter or non-stick spray. Dust with a small amount of flour or line it with parchment paper to prevent sticking. In a clean, dry mixing bowl, crack the eggs and weigh them to ensure precise measurement—approximately 155 grams for three large eggs. Using a stand mixer fitted with a balloon whisk or beaters, whip the eggs and sugar on medium speed. This process takes about 15 minutes and is crucial for developing the sponge’s structure. The mixture should turn pale, voluminous, and double in size, with a silky, ribbon-like consistency when the whisk is lifted.

Once the egg mixture reaches the desired volume, sift the cornstarch and flour together into a separate bowl. Incorporate the dry ingredients gradually, using a sieve or sifter to prevent lumps. Gently fold the dry ingredients into the egg mixture with a spatula—moving from the bottom up in a figure-eight motion—to retain the air bubbles that provide lightness. Be careful not to overmix, as this can deflate the batter.

Pour the batter into the prepared cake pan, smoothing the surface with a spatula. Bake in the preheated oven for approximately 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Remove the sponge cake from the oven and transfer it to a wire rack to cool completely before proceeding to the next steps.

Step 2: Preparing the Shortcrust Pastry Dough

While the sponge cake cools, prepare the pastry dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, combine the cold, cubed butter with sugar. Mix on medium speed until the mixture appears smooth and creamy, about 2-3 minutes. Add the egg whites and continue mixing until well incorporated, followed by the egg yolks. The mixture should be homogeneous and slightly fluffy.

Next, add the sifted flour gradually, mixing at a moderate speed until the dough comes together and forms a smooth, cohesive ball. Do not overmix to avoid developing gluten, which could make the dough tough. Transfer the dough onto a lightly floured surface, shape it into a flat rectangular block, and wrap it tightly in plastic wrap. Refrigerate for at least one hour to allow the gluten to relax and the fats to firm up, ensuring easier handling later.

Step 3: Preparing the Filling

Once the sponge cake has cooled, crumble it into small pieces in a large mixing bowl. Add the egg yolks and cocoa powder, mixing gently with a spoon or your hands until the mixture is soft, cohesive, and easy to shape. This filling will be layered inside the rolled pastry, so it should be firm enough to hold together yet pliable.

Step 4: Assembling the Biscotti

Remove the pastry dough from the refrigerator. Lightly flour a clean work surface and roll the dough into a rectangle approximately 34cm long and 0.5cm thick. The extra length ensures enough dough to encase the filling comfortably. Carefully place the prepared sponge mixture in the center of the dough rectangle, lengthwise, leaving about 2-3cm of dough on each side. Use a pastry scraper or knife to neaten the edges.

Fold the sides of the dough over the filling, pressing gently to seal. The goal is to create a snug, uniform roll without gaps. If excess dough remains, it can be wrapped and frozen for future use or cut into smaller cookies. Place the assembled roll on a parchment-lined baking sheet.

Step 5: Applying the Glaze and Baking

Prepare the glaze by whisking the egg whites with lemon juice until frothy. Gradually add powdered sugar and continue whisking until the mixture is glossy and smooth. This meringue-like glaze will add a shiny finish and crispy texture to the biscotti.

Carefully spread or brush the glaze over the entire surface of the pastry roll, ensuring even coverage. Using a sharp knife, slice the roll into individual cookies approximately 3.5cm wide. Place the slices on the prepared baking sheet, leaving space between each for expansion.

Bake in the preheated oven at 180°C (356°F) for 20-30 minutes, or until the biscotti are golden brown and firm to the touch. Keep an eye on them during the last few minutes to prevent over-baking.

Step 6: Cooling and Finishing Touches

Once baked, transfer the biscotti to a wire rack and allow them to cool completely. For an elegant presentation, warm a small amount of Amarena cherry jam and drizzle it over the cooled biscotti for a glossy, flavorful finish. Alternatively, spread a thin layer of jam on top or serve with a side of extra jam for dipping.

Preparation Tips

• Egg Whipping: For maximum volume, ensure eggs are at room temperature and use a clean, grease-free bowl to whip. Whisk until the mixture is pale and forms ribbons.
• Ingredient Quality: Use high-quality, authentic Amarena cherry jam for a more intense flavor. Fresh eggs and good butter also significantly impact the final texture.
• Handling Dough: Chill the pastry dough sufficiently to prevent sticking and to make rolling easier. If the dough becomes too soft, refrigerate for an additional 15-20 minutes.
• Precision in Slicing: Use a serrated knife for cleaner cuts. Wipe the knife clean after each slice to maintain neat edges.
• Storage: Keep baked biscotti in an airtight container at room temperature for up to one week, or freeze for longer storage. To preserve crunchiness, avoid refrigeration unless necessary.

Nutritional Information

Tips and Tricks

• Achieving the Perfect Crust: For a crunchier biscotti, bake them a little longer, but watch carefully to prevent burning.
• Flavor Variations: Incorporate finely chopped almonds or pistachios into the dough for added texture and flavor.
• Glaze Enhancement: Add a splash of lemon zest to the glaze for a citrusy aroma or a sprinkle of crushed amaretti cookies for crunch.
• Infusing the Dough: Mix a teaspoon of vanilla extract or almond extract into the pastry or filling for a flavor boost.
• Presentation: Serve biscotti on a decorative platter with fresh fruit or edible flowers for an elegant touch.

Add-ons

• Chocolate drizzle—melt dark or white chocolate and drizzle over cooled biscotti for extra decadence.
• Powdered sugar dusting—lightly dust the biscotti with powdered sugar before serving for a festive look.
• Custard or mascarpone cream—serve alongside for a creamy contrast.
• Fresh berries—pair with strawberries or raspberries to complement the cherry flavor.

Side Dishes

• Espresso or strong black coffee—perfect for dipping or pairing.
• Sweet dessert wine—such as Vin Santo or Moscato for a traditional Italian experience.
• Fresh fruit platter—complement the sweetness with fresh seasonal fruits.

Improvements

• Incorporate zest of lemon or orange into the dough for added citrus brightness.
• Replace some flour with ground almonds or hazelnuts for a nutty flavor and richer texture.
• Add a splash of amaretto or cherry liqueur into the filling or glaze for an adult twist.
• Use dark chocolate chips within the filling for a chocolate-cherry combination.
• Experiment with different jam flavors—such as sour cherry, raspberry, or blackberry—to customize the taste profile.

Save and Store

Biscotti all’Amarena are best stored in an airtight container at room temperature for up to 7 days to maintain crispness. For longer storage, freeze the cookies in a sealed container or zip-lock bag for up to 3 months. To refresh their crunch after freezing, simply reheat in a low-temperature oven (about 150°C or 300°F) for 5-10 minutes. Keep in mind that moisture can compromise the crisp texture, so ensure they are completely cooled before stacking or sealing.

FAQ

Can I make this recipe vegan?

Yes, substituting eggs with flaxseed or chia seed gel (mix 1 tablespoon of ground seeds with 3 tablespoons of water per egg) and using vegan butter or margarine allows for a vegan adaptation. Be aware that the texture may vary slightly.

Is it possible to use gluten-free flour?

Absolutely. Use a high-quality gluten-free flour blend with xanthan gum or other binders to replicate the elasticity of wheat flour. The texture might differ slightly, but the flavor remains authentic.

Can I add nuts or dried fruits?

Yes, finely chopped nuts or dried fruits can be incorporated into the dough or filling to enhance flavor and add texture. Adjust baking time if necessary.

How do I prevent the biscotti from becoming too hard?

Baking them just until they are golden and crispy, then cooling completely, helps achieve the perfect crunch without over-drying. Store in a moisture-proof container to maintain freshness.

Can I use other jams or preserves?

Yes, experimenting with different fruit jams can produce diverse flavor profiles. Choose high-quality, thick preserves to avoid excess moisture.

Conclusion

Biscotti all’Amarena exemplify the elegance of Italian baking—combining simplicity with sophistication. Their crunchy exterior paired with the luscious, syrupy cherry filling creates a memorable treat suitable for various occasions, from casual coffee breaks to festive celebrations. The versatility of this recipe allows for modifications, ensuring it can cater to different tastes and dietary needs, making it a valuable addition to your baking repertoire. Lovewithrecipes.com encourages you to explore and personalize this recipe, infusing your own creative touches to craft cookies that not only satisfy the palate but also tell a story of culinary tradition and innovation.

References

• “Classic Italian Cookies: Biscotti and More,” by Maria D. — A comprehensive guide to authentic Italian baked goods.
• “The Art of Italian Pastry,” by Giuseppe L. — Techniques and recipes for traditional Italian desserts.