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Cherry Almond Biscotti
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Cherry Almond Biscotti
This classic Italian cookie, also known as cantuccini, is a delightful combination of crunchy almond biscotti and sweet dried cherries. The perfect accompaniment to your morning coffee or a lovely treat for a friend, these twice-baked biscotti are crunchy on the outside and soft on the inside, full of the rich flavors of almond and cherry. Dried cherries add natural sweetness and chewy texture, while sliced almonds provide a satisfying crunch.
Time Cook
25
Level
Intermediate
Calories
120
Allergens
Gluten, Tree Nuts, Soy
Ingredients
2 1/4 cups
All-purpose flour
275 Calories
1 teaspoon
Baking powder
0 Calories
1/2 teaspoon
Salt
0 Calories
1 cup
Granulated sugar
770 Calories
1/2 cup
Unsalted butter, softened
100 Calories
2
Large eggs
140 Calories
1 teaspoon
Almond extract
0 Calories
1 cup
Sliced almonds
160 Calories
1 cup
Dried cherries
170 Calories
1 tablespoon
Soy milk
5 Calories
Step-by-Step Instructions
1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3
In a large bowl, use an electric mixer to cream together the sugar and butter until light and fluffy, about 2-3 minutes.
4
Beat in the eggs one at a time, followed by the almond extract.
5
Gradually mix in the flour mixture until just combined, being careful not to overmix.
6
Stir in the sliced almonds and dried cherries.
7
Turn the dough out onto a lightly floured surface and divide in half. Shape each half into a log about 12 inches long and 2 inches in diameter.
8
Place the logs onto the prepared baking sheet, leaving about 2 inches of space between each log.
9
Bake for 25-30 minutes, or until the edges are lightly golden.
10
Remove the logs from the oven and let cool for 10 minutes. Reduce the oven temperature to 325°F (160°C).
11
Use a sharp knife to slice each log into 1/2-inch thick slices. Place the slices cut-side down onto the baking sheet.
12
Bake for an additional 10-15 minutes, or until the biscotti are crunchy and lightly golden.
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Where cooking meets life and technology.
© 2025 Cooklaif