Italian Biscotti Crescents
The winning recipe from Sara Lee’s “America’s Best Dessert” contest.
1 (10 3/4 oz.) Sara Lee Pound Cake, thawed
1/2 cup cinnamon graham cracker crumbs (approximately 6 squares, crushed)
1/2 cup unblanched almonds
1/3 cup butter or margarine, melted
1/4 cup finely chopped red and green candied cherries (2 tablespoons each)
1 1/2 teaspoons anise extract
Powdered sugar, as needed
Preheat oven to 350°F.
Place pound cake pieces in a food processor or blender container; cover and process or blend until pieces are coarse crumbs. Add graham cracker crumbs and almonds; cover and process or blend again until the texture of sand. Transfer crumbs to a medium bowl; stir in butter, candied cherries, and anise extract, blending well until mixture holds together.
Shape rounded tablespoons of mixture into crescent shapes on an ungreased 15 x 10 x 1-inch baking pan. Bake for 20 to 25 minutes or until lightly browned. Cool on baking sheets until firm. Cookies harden as they cool. Remove and roll each cookie in powdered sugar, coating well. Makes about 2 dozen cookies.
Dip one end of baked biscotti into melted white or dark chocolate and sprinkle with finely chopped almonds.