cherry almond biscotti

(3)
Blue Ribbon Recipe by
Karen Willard
Auburn, KS

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.

— The Test Kitchen @kitchencrew
(3)
yield 24 serving(s)
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For cherry almond biscotti

  • 2 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/4 tsp
    salt
  • 2 lg
    eggs
  • 1 tsp
    pure vanilla extract
  • 1/4 tsp
    almond extract
  • 4 Tbsp
    unsalted butter
  • 1 c
    granulated sugar
  • 1 c
    dried cherries, slightly chopped
  • 1 c
    slivered almonds, slightly chopped
  • 1/3 c
    coarse sugar crystals
  • CHOCOLATE DIPPED (OPTIONAL)
  • 6 oz
    semi-sweet chocolate chips or white chocolate baking squares coarsely chopped (made with cocoa butter)
  • 1 Tbsp
    shortening

How To Make cherry almond biscotti

  • Line a baking sheet with parchment paper.
    1
    Pre-heat oven to 350 degrees F. Place parchment paper on a large baking sheet.
  • Combine flour, salt, baking powder, and baking soda.
    2
    In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  • Whisk eggs, almond extract, and vanilla extract in a bowl.
    3
    Crack and place eggs in a small bowl. Add extracts.
  • Cream sugar and butter.
    4
    In a large bowl beat the butter and sugar together with an electric mixer on medium speed for 3 - 4 minutes.
  • Add the eggs.
    5
    Beat in eggs with extracts until incorporated; about 30 seconds. Scrape down the sides of the bowl as needed.
  • Slowly add flour.
    6
    Reduce the mixer speed to low (very important) and slowly mix in the flour mixture until just combined; about 30 seconds.
  • Stir in almonds and chopped cherries.
    7
    Stir in almonds and chopped cherries and incorporate any remaining flour on sides of bowl.
  • Split dough into 2 logs.
    8
    Using 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.
  • Sprinkle with course sugar and press the sugar into the top.
    9
    Sprinkle with course sugar crystals and lightly press into loaf.
  • Bake the loaves.
    10
    Bake until the loaves are golden brown and just beginning to crack on top; about 30 minutes. Rotate the baking sheet halfway through baking.
  • Remove from the oven and let cool slightly.
    11
    Remove 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.
  • Cut into slices.
    12
    Place the loaf on a cutting board. Slice each loaf into 3/4 inch thick slices using a serrated knife or a very sharp knife.
  • Lay slices on a baking sheet.
    13
    Lay the slices cut side down about 1/2 inch apart on the baking sheet.
  • Bake 12 - 14 minutes.
    14
    Bake 12 - 14 minutes.
  • Turn the slices over.
    15
    Then turn the slices over.
  • Bake another 12 - 14 minutes and let cool.
    16
    Bake 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.
  • Add chocolate chips and shortening to a saucepan.
    17
    Optional Chocolate Dipping: Prepare after biscotti has cooled. In a small saucepan, add chocolate chips or coarsely chopped white baking squares and 1 Tbsp shortening
  • Heat and stir until smooth.
    18
    Heat over low heat until smooth.
  • Dip edges into chocolate.
    19
    Dip bottom edge of each cookie into the melted chocolate or drizzle the chocolate over the top of the biscotti. Let stand until set.

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