Cherry-Almond Biscotti

Store extra biscotti in an airtight container for up to 5 days.

Yield: 22 servings (serving size: 1 cookie)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 107
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Protein: 2.4g
  • Carbohydrate: 20.7g
  • Cholesterol: 10mg
  • Iron: 0.7mg
  • Sodium: 115mg
  • Calories from fat: 12%
  • Fiber: 0.8g
  • Calcium: 22mg

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

  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.
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