ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Orange-Infused Cherry-Almond Biscotti

Photo: Jan Smith
Yield 40 biscotti (serving size: 1 biscotto)
You can make these cookies up to a week ahead and store them at room temperature in an airtight container. When buying dried cherries, look for those without added sugar. Serve with coffee or tea.

Ingredients

  • 1 3/4 cups all-purpose flour (about 7 1/2 ounces)
  • 1 cup whole wheat pastry flour (about 5 1/8 ounces)
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 tablespoon grated orange rind
  • 2 tablespoons melted butter
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon almond extract
  • 3 large eggs
  • 3/4 cup dried sweet cherries, chopped
  • 3/4 cup slivered almonds, toasted and chopped
  • Cooking spray (optional)

Nutrition Information

  • calories 83
  • caloriesfromfat 23 %
  • fat 2.1 g
  • satfat 0.5 g
  • monofat 1 g
  • polyfat 0.4 g
  • protein 2 g
  • carbohydrate 14.3 g
  • fiber 1.1 g
  • cholesterol 17 mg
  • iron 0.6 mg
  • sodium 79 mg
  • calcium 26 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl; stir with a whisk. Combine rind, butter, juice, almond extract, and eggs in a bowl; stir with a whisk. Add egg mixture to flour mixture; stir until a soft dough forms. Stir in cherries and almonds. Turn dough out onto a lightly floured surface; knead lightly 8 times. Divide dough in half. Shape each portion into an 11-inch-long roll. Place rolls 4 inches apart on a baking sheet coated with cooking spray or lined with parchment paper.

  3. Bake at 350° for 25 minutes or until golden. Remove the rolls from pan, and cool for 10 minutes on a wire rack. Cut each roll diagonally into 20 (1/2-inch) slices. Carefully stand slices upright on baking sheet.

  4. Reduce oven temperature to 325°.

  5. Bake biscotti for 20 minutes or until almost firm (biscotti will be slightly soft in center but will continue to harden as they cool). Remove from baking sheet; cool completely on a wire rack.