Cherry Almond Biscotti

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These perfectly toasted Cherry Almond Biscotti taste perfect with a hot cup of coffee or tea. They are made with pantry staples, maraschino cherries, and slivered almonds. Make them in less than 45 minutes for a tasty, baked treat.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: almond, cherry almond, cherry almond biscotti

Servings: pieces

Calories: 351cal

Author: Amy Desrosiers

Cost: $3

Equipment

stand mixer
paddle attachment
Wooden Spoon
serrated knife
Large Baking Sheet
parchment paper

Ingredients

1 cup granulated sugar
1 stick unsalted butter
1 tsp. vanilla extract
1 tsp. almond extract
2 large eggs
3 1/2 cups all-purpose flour
1/2 tsp. baking soda
1 tsp. baking powder
3/4 cup slivered almonds
1 cup maraschino cherries chopped and drained (remove all liquid)

Instructions

In the bowl of a stand mixer, add sugar, and butter. Mix over medium speed until the butter is fluffy. Add in the extracts, and eggs, and combine until done.
Add in the baking powder, soda, and flour. /knead the dough over medium-high speed. Once the dough forms a solid ball around the paddle shut off the mixer, and remove the bowl. Fold in the slivered almonds and drained chopped cherries.
Form a 1″ thick log on a parchment-lined baking sheet. Bake for 30 minutes or until the biscotti feels firm in the center. Once done, allow to cool for 15 minutes before cutting biscotti into 1- 1 1/2″ logs.
Once biscotti are cut, rotate the pieces to toast the opposite side for an additional 15 minutes at 350 degrees Fahrenheit. Biscotti will have a deep golden brown color and a nice crunch to them.
Once biscotti are fully cooled, enjoy or store them in an airtight container for up to 2 weeks.

Notes

Nutritional values may vary and are meant to be a guide.

CHERRY ALMOND BISCOTTI ICING

I prefer to not ice my cherry almond biscotti, but if you want to ice yours here is a simple recipe you can use.

2 cups powdered sugar
3 tablespoons reserved maraschino cherry juice.

Combine ingredients with a whisk. Allow icing to sit at room temperature for around 15 minutes to thicken up.

STORING CHERRY ALMOND BISCOTTI

Storing: We recommend storing these biscotti in an airtight container at room temperature for up to 2 weeks.

Freezing: to freeze, allow cookies to fully cool before you put them in the freezer. Add biscotti to a baking sheet and freeze in a single layer until cookies are frozen. Store in a an airtight freezer bag for up to 3 months. Thaw at room temperature to enjoy.

Nutrition