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My review
Cherry Almond Biscotti
10
PJ's kitchen
"Usually served with dessert wine, this cherry almond biscotti is perfect with espresso or cappuccino."
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Ingredients
1 h 40 m servings 145Original recipe yields 32 servings (32 biscotti)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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).
- Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 1214 Ratings
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Most helpful positive review
5/30/2013
My mother is a biscotti lover, so for her birthday this year I found this recipe and made them. They were a hit! I made them again for Mother's Day. Now I keep getting questioned when I'm making...
Most helpful critical review
12/6/2014
Made these biscotti today. They were flavorful, but the baking temperature 375 degrees, is too high. The ends of the loaves and the edges were very brown, nearly burned. Next time I'll bake the...
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12/6/2014
Made these biscotti today. They were flavorful, but the baking temperature 375 degrees, is too high. The ends of the loaves and the edges were very brown, nearly burned. Next time I'll bake the...
5/30/2013
My mother is a biscotti lover, so for her birthday this year I found this recipe and made them. They were a hit! I made them again for Mother's Day. Now I keep getting questioned when I'm making...
6/21/2014
I love this recipe! It is so flavorful and have been asked to make it again and again!
12/20/2014
Wonderful! Easy and very tasty! This recipe has gone into our must save and make every year section! To the reviewer who commented on the cooking temp: one should always adjust to their own o...
12/15/2014
Truly delicious. Made these for Christmas gifts, and they got great reviews.
2/11/2013
used pistachios, because i had a bunch of them, and i added about 4 oz. of chopped dark chocolate. i love that the dried cherries are left whole - it gives them a wonderful texture.
8/10/2018
Made it exactly as recipe called for. 375 was a little too high and bottom of biscotti dough got very dark. Taste is phenomenal, will make again but adjust temp.
11/16/2015
great recipe once you figure it out , , , very confused directions ,,had to clean them up ,,, then it worked great ,,,
6/14/2019
I loved your recipe this is the first time that I made something delicious.