Description
Crisp and flavorful cherry almond biscotti are perfect for dipping in coffee, tea, or hot chocolate. Made with dried cherries and toasted almonds, these twice-baked Italian cookies are a delightful balance of nutty crunch and tart sweetness. Ideal for gifting or enjoying as a snack!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 3/4 cup dried cherries, chopped
- 3/4 cup sliced almonds, toasted
Instructions
Prepare the Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in almond and vanilla extracts.
- Gradually mix in dry ingredients until combined.
- Fold in chopped dried cherries and toasted almonds.
2. Shape and Bake
- Divide dough in half and shape each portion into a 12-inch-long, 2-inch-wide log.
- Place logs on the baking sheet, spacing them a few inches apart.
- Bake for 25-30 minutes until golden brown and firm.
- Remove from oven and cool for 10 minutes.
3. Slice and Bake Again
- Using a serrated knife, cut each log into 1/2-inch thick slices.
- Lay slices cut-side down on the baking sheet.
- Bake for 10-12 minutes, flip, and bake another 10 minutes until crisp and golden.
- Transfer to a wire rack to cool completely.
Notes
- Chocolate Drizzle: Drizzle melted dark or white chocolate over cooled biscotti.
- Citrus Twist: Add 1 teaspoon of orange or lemon zest for a fresh flavor.
- Different Nuts: Swap almonds for pistachios, walnuts, or pecans.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
- Prep Time: 20 minutes
- cooling time: 10 minutes
- Cook Time: 45-50 minutes
- Category: dessert , cookies
- Method: Baking
- Cuisine: italian
Keywords: cherry almond biscotti, Italian biscotti recipe, twice-baked cookies, almond cookies, homemade biscotti