Cherry Almond Biscotti
150kcal
Ingredients
For the Biscotti
- 2 cups all-purpose flour essential for creating a sturdy base that holds its shape.
- 1 tsp baking powder helps the biscotti rise slightly for that perfect crunch.
- ¼ tsp baking soda adds just the right amount of lift for a light texture.
- ¼ tsp salt enhances and balances the sweet flavor of the biscuits.
- 2 large eggs bind the ingredients together for a deliciously rich biscotti.
- 1 tsp pure vanilla extract adds warmth and depth to the flavor profile.
- ¼ tsp almond extract amplifies the nutty essence, making it truly irresistible.
- 4 tbsp unsalted butter contributes to a lovely rich flavor and tender texture.
- 1 cup granulated sugar sweetens the biscotti while helping to create a delightful crunch.
For the Mix-Ins
- 1 cup dried cherries infuses bursts of tart sweetness in every bite.
- 1 cup slivered almonds adds crunch and a lovely nutty flavor.
For the Topping
- ⅓ cup coarse sugar crystals sprinkles on top to give a sweet, crunchy finish.
For Optional Dipping
- 6 oz semi-sweet or white chocolate elevates your biscotti with a luxurious chocolate coating.
- 1 tbsp shortening helps to achieve a smooth, glossy chocolate dip.
Method
How to Make Cherry Almond Biscotti
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until well combined.
- Cream the softened butter and granulated sugar in another bowl until the mixture is creamy and light. Then, add the eggs, vanilla extract, and almond extract, mixing until smooth.
- Combine the dry ingredients with the wet mixture gradually, stirring until just incorporated. Fold in the dried cherries and slivered almonds.
- Divide the dough in half and shape each portion into a log about 12×3 inches on your prepared baking sheet. Sprinkle the coarse sugar over the tops.
- Bake the logs for 25–30 minutes, until they are golden and firm to the touch. Let cool for about 10 minutes, then reduce the oven temperature to 325°F (160°C).
- Slice the cooled logs diagonally into ¾-inch thick slices. Lay these slices cut side down on the baking sheet and return to the oven to bake for another 10–12 minutes per side, until they are crisp and golden.
- For the optional dipping, melt the chopped chocolate and shortening together until smooth. Dip one end of each biscotti into the chocolate, then place them on parchment paper to set.
Nutrition
Serving1sliceCalories150kcalCarbohydrates20gProtein2gFat7gSaturated Fat4gPolyunsaturated Fat1gMonounsaturated Fat2gCholesterol30mgSodium50mgPotassium80mgFiber1gSugar8gVitamin A200IUCalcium10mgIron0.5mg
Notes
Ensure all ingredients are at room temperature for better mixing and texture. Avoid overmixing the dough after adding the dry ingredients to keep the biscotti light and crispy. For perfect shapes, wet your hands slightly while forming the logs to prevent sticking.