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Cherry Almond Biscotti

Cherry Almond Biscotti

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PJ's kitchen

Usually served with dessert wine, this cherry almond biscotti is perfect with espresso or cappuccino.

Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 24.3g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  2. Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
  3. Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  4. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  5. Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
  6. Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
  7. Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.
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Reviews

Passionatebaker
0
6/21/2014

I love this recipe! It is so flavorful and have been asked to make it again and again!

izzybel83
0
5/30/2013

My mother is a biscotti lover, so for her birthday this year I found this recipe and made them. They were a hit! I made them again for Mother's Day. Now I keep getting questioned when I'm making them again. I don't think she's going back to store bought. ;-) The one thing I changed the second time I made them was instead of 2 tsp vanilla extract, I used 1 tsp vanilla and 1/2 tsp almond extract, and 1/2 tsp anise extract. Going to experiment with dried blueberries, and cranberries, and other nuts eventually.

3MCMRMOM
0
2/11/2013

used pistachios, because i had a bunch of them, and i added about 4 oz. of chopped dark chocolate. i love that the dried cherries are left whole - it gives them a wonderful texture.