Description
These crisp and nutty cherry almond biscotti are the perfect treat to enjoy with a cup of coffee or tea. Packed with sweet dried cherries and crunchy almonds, these twice-baked Italian cookies offer a delightful balance of texture and flavor. With just 15 minutes of prep time, they are a simple yet elegant homemade delight.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 3/4 cup dried cherries, chopped if large
- 3/4 cup toasted almonds, coarsely chopped
Instructions
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Preheat & Prepare the Dough
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the almond extract.
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Gradually mix in the dry ingredients, then fold in the dried cherries and toasted almonds.
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Shape and First Bake
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Divide the dough in half. Shape each half into a long, flat log (about 10 inches long and 2 inches wide) on the prepared baking sheet.
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Bake for 25 minutes, or until lightly golden and firm to the touch.
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Let the logs cool for about 10 minutes until safe to handle.
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Slice and Second Bake
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Reduce oven temperature to 325°F (160°C).
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Slice the logs diagonally into ¾-inch pieces. Place them cut-side down on the baking sheet.
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Bake for 10-12 minutes, flip, and bake for another 10-12 minutes until golden and crisp.
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Cool & Serve
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Let the biscotti cool completely before serving.
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Notes
- Chop cherries if large to ensure even distribution in the dough.
- Cooling slightly before slicing prevents crumbling.
- Double-baking is essential for achieving the classic biscotti crunch.
Nutrition
- Calories: ~130 kcal
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 25mg