How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Sweet Cherry Biscotti

A generous portion of dried sweet cherries in this recipe flavor every bite of these delectable twice-baked cookies.

1.0 by 1 people
Rate me!
  • Makes: 30 servings
  • Prep: 30 mins
  • Cool: 15 mins
  • Bake: 25 mins to 30 mins 350°F

Sweet Cherry Biscotti



  1. Preheat oven to 350 degrees F. Lightly grease a large cookie sheet; set aside. In a large bowl, combine the 3/4 cup granulated sugar and the eggs. Beat with an electric mixer on high speed for 2 to 3 minutes or until thick and pale yellow, scraping side of bowl frequently. Add olive oil, orange peel, orange juice, and vanilla, beating on low speed until combined.
  2. In a medium bowl, combine 2 cups of the flour, the baking powder, and salt. Gradually add flour mixture to egg mixture, beating on low speed until combined. Using a wooden spoon, stir in dried cherries and the remaining 1/2 cup flour (if necessary, knead in the last of the flour).
  3. Turn dough out onto a lightly floured surface; divide in half. Using lightly floured hands, shape each portion into an 8-inch-long loaf. Place loaves 3 to 4 inches apart on the prepared cookie sheet; flatten loaves slightly until about 2 inches wide.
  4. In a small bowl, combine egg white and the water; beat with a fork until frothy. Brush over tops and sides of loaves. Sprinkle with coarse sugar. Bake in the preheated oven for 25 to 30 minutes or until light brown and firm to the touch. Cool on cookie sheet on a wire rack for 15 minutes.
  5. Reduce oven temperature to 300 degrees F. Transfer baked loaves to a cutting board. Using a serrated knife, cut each loaf diagonally into 1/2-inch-thick slices. Place slices on ungreased cookie sheets. Bake for 8 minutes. Turn slices over; bake for 8 to 9 minutes more or until dry and crisp. Transfer cookies to wire racks; let cool. Makes about 30 cookies.

From the Test Kitchen

To Store:

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.



Loading... Please wait...