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

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4.5 7 6
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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 each: 293 calories, 10g fat (3g saturated fat), 46mg cholesterol, 176mg sodium, 46g carbohydrate (26g sugars, 2g fiber), 6g 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

Reviews for Almond Cherry Biscotti

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
mira840 User ID: 3722261 235668
Reviewed Oct. 26, 2015

"Love this recipe, my husband can never get enough"

MY REVIEW
basketpam User ID: 3251170 87196
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
northview5 User ID: 1005428 59109
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."

MY REVIEW
Laura Leicht User ID: 2231238 203739
Reviewed Feb. 10, 2010

"This cookie is absolutely delicious. I didn't have vanilla so I substituted almond extract. There was no problem with texture."

MY REVIEW
debash1 User ID: 3439160 43834
Reviewed Dec. 30, 2009

"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!"

MY REVIEW
northview5 User ID: 1005428 25301
Reviewed Oct. 31, 2009

"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."

MY REVIEW
nddenise User ID: 3171983 43784
Reviewed Dec. 28, 2008

"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!"

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