Cherry Almond Biscotti Recipe

Introduction

Cherry Almond Biscotti are delightful crisp cookies perfect for dipping in coffee or tea. With a tender almond flavor and bursts of sweet maraschino cherries, they make a lovely treat any time of day.

Ingredients

• 2 Organic Eggs
• 1 cup Granulated Sugar
• 1 stick Unsalted Butter
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract
• 3 2/1 cups All-Purpose Flour
• 1/2 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 3/4 cup Slivered Almonds
• 1 cup Maraschino Cherries, drained and chopped

Instructions

1. Step 1: Preheat your oven to 350°F (180°C).
2. Step 2: In the bowl of a stand mixer, cream the granulated sugar and unsalted butter together on medium speed until the mixture is light and fluffy.
3. Step 3: Add the vanilla extract, almond extract, and eggs to the butter mixture. Mix until fully combined.
4. Step 4: Incorporate the baking soda, baking powder, and all-purpose flour. Knead the dough on medium-high speed until it forms a solid ball around the paddle attachment. Stop the mixer and remove the bowl.
5. Step 5: Gently fold in the slivered almonds and chopped maraschino cherries by hand. Shape the dough into a 1-inch thick log on a parchment-lined baking sheet.
6. Step 6: Bake for 30 minutes or until the biscotti feels firm in the center.
7. Step 7: Let the baked log cool for 15 minutes. Then, using a sharp knife, cut the log into 1 to 1 1/2-inch wide slices. Arrange the slices cut-side down on the baking sheet and toast for another 15 minutes at 350°F to crisp the opposite side.
8. Step 8: Allow the biscotti to cool completely before serving. Enjoy fresh or store in an airtight container.

Tips & Variations

• For a nuttier taste, lightly toast the slivered almonds before adding them to the dough.
• Swap maraschino cherries with dried cranberries or chopped dried apricots for a different fruit twist.
• Be sure to let the biscotti cool fully before storing to preserve their signature crunch.

Storage

Store the cooled biscotti in an airtight container at room temperature for up to two weeks. To refresh their crunch, warm them in a low oven for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of almonds?

Yes, pecans, walnuts, or hazelnuts work well as alternatives. Just chop and fold them into the dough in the same way.

How do I make biscotti dairy-free?

Substitute the unsalted butter with a dairy-free margarine or coconut oil, and ensure your extracts don’t contain alcohol if avoiding it.

Cherry Almond Biscotti Recipe

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★★★★★

4.9 from 57 reviews

• Author: Sophie
• Total Time: 1 hour 5 minutes
• Yield: About 24 biscotti pieces 1x

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Description

Delight in the classic crunch and sweet flavors of Cherry Almond Biscotti, featuring a buttery dough infused with almond and vanilla extracts, studded with slivered almonds and vibrant maraschino cherries. Perfectly twice-baked to achieve a crisp texture that’s ideal for dipping or snacking.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 Organic Eggs
• 1 stick Unsalted Butter
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract

Dry Ingredients

• 1 cup Granulated Sugar
• 3 1/2 cups All-Purpose Flour
• 1/2 teaspoon Baking Soda
• 1 teaspoon Baking Powder

Add-ins

• 3/4 cup Slivered Almonds
• 1 cup Maraschino Cherries, drained and chopped

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it’s ready for baking the biscotti.
2. Cream Butter and Sugar: In the bowl of a stand mixer, combine 1 cup granulated sugar and 1 stick unsalted butter. Mix on medium speed until the mixture is light and fluffy, which helps create a tender biscuit texture.
3. Add Extracts and Eggs: Incorporate 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 2 organic eggs into the mixture. Blend thoroughly until fully combined for rich flavor and moisture.
4. Add Leaveners and Flour: Add 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 3 1/2 cups all-purpose flour to the batter. Knead the dough on medium-high speed using the mixer paddle until it forms a solid ball, indicating it’s well combined and ready to shape.
5. Fold in Almonds and Cherries: Gently fold in 3/4 cup slivered almonds and 1 cup chopped maraschino cherries evenly into the dough to distribute the textures and flavors.
6. Shape Dough: Form the dough into a log approximately 1 inch thick on a parchment-lined baking sheet; this shape ensures even baking and facilitates slicing.
7. First Bake: Bake the log for 30 minutes until the biscotti feels firm in the center, which indicates the dough is cooked through.
8. Cool and Slice: Allow the baked log to cool for 15 minutes. Then, carefully slice the log into 1 to 1 1/2 inch thick pieces to create the biscotti shape.
9. Second Bake (Toasting): Arrange the slices cut side down on the baking sheet and bake again at 350°F for an additional 15 minutes. This second bake toasts the biscotti, giving them their signature deep golden brown color and crisp crunch.
10. Cool and Store: Once toasted, let the biscotti cool completely before enjoying. Store in an airtight container for up to 2 weeks to maintain freshness and crunch.

Notes

• Ensure cherries are well drained and chopped to prevent excess moisture in the dough.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend compatible with baking.
• Double baking is key to achieve the proper biscotti crunch and texture.
• Store biscotti in an airtight container at room temperature for up to two weeks.
• Feel free to substitute slivered almonds with toasted walnuts or pecans for a different nutty flavor.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Keywords: Cherry Almond Biscotti, Italian Biscotti, Twice-Baked Cookies, Almond Cookies, Cherry Cookies, Crunchy Biscotti, Holiday Cookies