cherry almond biscotti
I love biscotti and I created this recipe for my grandfather. I send biscotti to my Grandfather Martini, who lives in California, about three times a year. They have a long shelf life and they ship well. This is a great base recipe to use to create your own. Just use different flavoring, nuts, chocolate, or fruit. There is nothing better than a latte with biscotti. I sometimes have one as an afternoon snack with tea. My grandfather passed away in October 2018, and I miss sending these to him. They were his favorite and I will always think of him when I have one.
Blue Ribbon Recipe
The cherry almond biscotti crumble when you take a bite, so they're perfect for dipping in a cup of tea or morning coffee. Each piece is filled with bits of almonds and tart, dried cherries. We opted to dip them in chocolate and they were delicious. However, they're tasty on their own too.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 4 tablespoons unsalted butter
- 1 cup granulated sugar
- 1 cup dried cherries, slightly chopped
- 1 cup slivered almonds, slightly chopped
- 1/3 cup coarse sugar crystals
- CHOCOLATE DIPPED (OPTIONAL)
- 6 ounces semi-sweet chocolate chips or white chocolate baking squares coarsely chopped (made with cocoa butter)
- 1 tablespoon shortening
How To Make cherry almond biscotti
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Step 1Pre-heat oven to 350 degrees F. Place parchment paper on a large baking sheet. -
Step 2In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
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Step 3Crack and place eggs in a small bowl. Add extracts.
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Step 4In a large bowl beat the butter and sugar together with an electric mixer on medium speed for 3 - 4 minutes.
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Step 5Beat in eggs with extracts until incorporated; about 30 seconds. Scrape down the sides of the bowl as needed.
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Step 6Reduce the mixer speed to low (very important) and slowly mix in the flour mixture until just combined; about 30 seconds.
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Step 7Stir in almonds and chopped cherries and incorporate any remaining flour on sides of bowl.
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Step 8Using floured hands, split the dough in half. On the parchment-lined baking sheet, roll or press each half into two logs 12-13 inches long and about 3 inches wide. Place logs about 3 inches apart.
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Step 9Sprinkle with course sugar crystals and lightly press into loaf.
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Step 10Bake until the loaves are golden brown and just beginning to crack on top; about 30 minutes. Rotate the baking sheet halfway through baking.
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Step 11Remove loaf from oven and place the baking sheet on a wire rack to cool for 10 minutes. Lower the oven temperature to 325 degrees F.
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Step 12Place the loaf on a cutting board. Slice each loaf into 3/4 inch thick slices using a serrated knife or a very sharp knife.
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Step 13Lay the slices cut side down about 1/2 inch apart on the baking sheet.
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Step 14Bake 12 - 14 minutes.
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Step 15Then turn the slices over.
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Step 16Bake another 12 - 14 minutes until the slices are crisp and golden brown. Transfer the biscotti to a wire rack and let cool completely before serving; about 30 minutes.
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Step 17Optional Chocolate Dipping: Prepare after biscotti has cooled. In a small saucepan, add chocolate chips or coarsely chopped white baking squares and 1 Tbsp shortening
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Step 18Heat over low heat until smooth.
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Step 19Dip bottom edge of each cookie into the melted chocolate or drizzle the chocolate over the top of the biscotti. Let stand until set.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
