- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter (no substitutes)
- 2 eggs
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 cup coarsely chopped blanched almonds
- 1 cup halved candied cherries
- In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, beat eggs, milk and vanilla until blended; stir into dry ingredients until blended. Stir in almonds and cherries (the dough will be crumbly). Divide dough in half; shape each half into a ball. On an ungreased baking sheet, roll each ball into a 10-in. x 2-1/2-in. rectangle. 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. Bake for 15 minutes or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: 2 dozen.
Reviews forAlmond Cherry Biscotti
"Love this recipe, my husband can never get enough"
"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."
"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."
"This cookie is absolutely delicious. I didn't have vanilla so I substituted almond extract. There was no problem with texture."
"I made these for Christmas. I made 1 batch and my daughter loved them so much I had to make more. Very tasteful and colorful for the holidays!"
"Our favorite biscotti recipee! We make this one over and over and love it every time. The only thing I do different is to flip the sliced biscotti half way through the baking time."
"I made 4 batches of this in the past few weeks. The first 3 I hand-mixed as the directions imply, and the last I used my mixer. The last was the best result as they were less crumbly and cut much better.They are delicious!"