Cherry-Almond Biscotti

Cherry-Almond Biscotti Recipe
Oxmoor House
Store extra biscotti in an airtight container for up to 5 days.

Yield:

22 servings (serving size: 1 cookie)

Recipe from

Recipe Time

Prep: 11 Minutes
Cook: 50 Minutes
Other: 10 Minutes

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Note:

Oxmoor House Healthy Eating Collection

January 2005
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