Almond Cherry Biscotti Recipe
Almond Cherry Biscotti Recipe photo by Taste of Home

Almond Cherry Biscotti Recipe

Publisher Photo
I love baking all kinds of cookies, but since I'm Italian, biscotti is my all-time favorite. I remember nibbling on these as a child each Christmas.
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 45 min. + cooling
MAKES: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 cup cold butter, cubed
  • 2 eggs
  • 1 tablespoon whole milk
  • 1/2 teaspoon vanilla extract
  • 1 cup chopped almonds
  • 1 cup halved candied cherries

Nutritional Facts

2 biscotti equals 293 calories, 10 g fat (3 g saturated fat), 46 mg cholesterol, 176 mg sodium, 46 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, salt and baking powder. Cut in butter until mixture resembles coarse crumbs.
  2. In another bowl, whisk the eggs, milk and vanilla; stir into flour mixture until blended. Stir in almonds and cherries (dough will be crumbly).
  3. Divide dough in half; shape into two balls. On an ungreased baking sheet, shape each half into a 10-in. x 2-1/2-in. rectangle.
  4. Bake at 350° for 30-35 minutes or until golden brown. Carefully remove to wire racks; cool for 20 minutes. Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
  5. Bake for 15 minutes or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: 2 dozen.
Originally published as Almond Cherry Biscotti in Best of Country Cookies 1999, p64

Nutritional Facts

2 biscotti equals 293 calories, 10 g fat (3 g saturated fat), 46 mg cholesterol, 176 mg sodium, 46 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Almond Cherry Biscotti

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 3, 2012

I've been wondering how this would work with marachino cherries instead of the regular fruit cake fruit. I think if they were dried well before going into the batter it would be fine. I liked it this way but I'm also thinking of dipping part of it into some white chocolate. I like recipes that have a versatilit to them.

MY REVIEW
Reviewed Feb. 13, 2012

Wish I could change those stars! This should be a FIVE STAR recipe, but I clicked on the wrong thing and now my review is stuck with 2 stars. This recipe is incredible. I make it every year and people LOVE it! It's easy to make and so impressive.

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