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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it’s ready for baking the biscotti.
- 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.
- 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.
- 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.
- 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.
- 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.
- First Bake: Bake the log for 30 minutes until the biscotti feels firm in the center, which indicates the dough is cooked through.
- 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.
- 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.
- 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
