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Cherry-Almond Biscotti

Oxmoor House
Prep time 11 mins
Cook time 50 mins
Other time 10 mins
Yield 22 servings (serving size: 1 cookie)
Store extra biscotti in an airtight container for up to 5 days.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 2 large egg whites
  • 1 1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cherries, chopped
  • 1/3 cup slivered almonds, toasted
  • Cooking spray

Nutrition Information

  • calories 107
  • fat 1.4 g
  • satfat 0.2 g
  • protein 2.4 g
  • carbohydrate 20.7 g
  • cholesterol 10 mg
  • iron 0.7 mg
  • sodium 115 mg
  • caloriesfromfat 12 %
  • fiber 0.8 g
  • calcium 22 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a large bowl. Combine egg, egg whites, almond extract, and vanilla; add to flour mixture, stirring until well blended. Stir in cherries and almonds (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead 5 to 6 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 4 to 5 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

  3. Bake at 350° for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°. Cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on baking sheets coated with cooking spray; bake 10 minutes. Turn cookies over; bake an additional 10 minutes. Remove from baking sheets, and cool completely on wire rack.

Oxmoor House Healthy Eating Collection