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Cherry Almond Biscotti
Cherry Almond Biscotti
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
100 minutes
Indulgent biscotti made with dried cherries, amaretto, and almonds. Perfect with wine or coffee for dipping.
Ingredients:
  • 1.75 cups dried cherries
  • 0.5 cup amaretto liqueur
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.25 cup butter, softened
  • 2 teaspoons vanilla extract
  • 0.75 cup chopped blanched almonds
  • 1 egg, beaten
  • 3 tablespoons white sugar, divided
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and prepare 2 baking sheets with parchment paper.
  • Combine dried cherries and aromatic amaretto in a saucepan over medium heat, simmer until the amaretto starts to bubble; strain, saving 2 tablespoons of the liquid for later.
  • Sift together flour, baking powder, and salt onto waxed paper. In a bowl, use an electric mixer to beat butter and 1 cup of sugar until light and fluffy for about 2 minutes. Add eggs one at a time, blending well after each addition. Stir in reserved cherry liquid and vanilla extract.
  • In a bowl, use an electric mixer to whip butter with 1 cup sugar until light and fluffy (about 2 minutes). Add 3 eggs one at a time, fully incorporating each before adding the next. Finally, mix in reserved cherry liquid and vanilla extract.
  • Combine flour mixture with wet ingredients gradually until you achieve a smooth dough. Gently mix in cherries and almonds. Place dough on a floured surface and divide in half. Shape each half into a 12-inch long and 2 1/2-inch wide log. Press the logs to flatten to a 3/4-inch thickness. Transfer the loaves to baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoons of white sugar.
  • Bake the loaves in the preheated oven until they turn a beautiful golden brown, approximately 35 minutes. Then, transfer the loaves to wire racks and let them cool for 20 minutes. Slice each loaf on the diagonal into 16 pieces using a sharp knife and place the biscotti on baking sheets before reducing the oven heat to 300°F (150°C).
  • Place the biscotti in the oven for 8 minutes, then flip and bake until they are crisp and lightly browned, approximately 8 more minutes.

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