Cherry Almond Biscotti

4.4
(17)

Usually served with dessert wine, this cherry almond biscotti is perfect with espresso or cappuccino.

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Prep Time:
30 mins
Cook Time:
50 mins
Additional Time:
20 mins
Total Time:
1 hrs 40 mins
Servings:
32
Yield:
32 biscotti

Ingredients

  • 1 ¾ cups dried cherries

  • ½ cup amaretto liqueur

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ¼ cup butter, softened

  • 1 cup white sugar

  • 3 eggs

  • 2 teaspoons vanilla extract

  • ¾ cup chopped blanched almonds

  • 1 egg, beaten

  • 3 tablespoons white sugar, divided

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

  2. Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.

  3. Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.

  4. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.

  5. Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.

  6. Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).

  7. Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.

Nutrition Facts (per serving)

145 Calories
3g Fat
24g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 145
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 6%
Cholesterol 27mg 9%
Sodium 88mg 4%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 4%
Total Sugars 13g
Protein 3g
Calcium 31mg 2%
Iron 1mg 5%
Potassium 28mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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