Description
Perfectly crunchy, with just the right balance of sweet cherry and nutty almond, these Cherry Almond Biscotti are ideal for pairing with your morning coffee or afternoon tea. Easy to make and bursting with flavor, they’ll fill your kitchen with a wonderful aroma as they bake.
Ingredients
Units
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 tsp almond extract
- 1/2 cup dried cherries (chopped if large)
- 1/2 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a larger bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the almond extract and then gradually add the flour mixture, mixing until just combined.
- Gently fold in the dried cherries and sliced almonds.
- Divide the dough into two equal portions and roll each into a log (about 12 inches long).
- Place the logs on the prepared baking sheet, flatten slightly, and bake for 25-30 minutes until golden and firm.
- Let cool for 10 minutes before slicing the logs into 1-inch pieces.
- Place slices back on the sheet, cut side down, and bake for another 10-15 minutes until crispy and golden brown.
- Allow the biscotti to cool completely on a wire rack. Serve with coffee or tea!
Notes
- Storage: Keep biscotti in an airtight container at room temperature for up to 2 weeks. They also freeze well for up to 3 months.
- Adjust sweetness: Reduce sugar for a less sweet biscotti.
- Variations: Use different dried fruits like cranberries or raisins, or substitute almonds with pistachios or walnuts.
Nutrition
- Serving Size: 2 biscotti
- Calories: 160
- Sugar: 12g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg