Orange-Infused Cherry-Almond Biscotti

Photo: Jan Smith

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.

Yield: 40 biscotti (serving size: 1 biscotto)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 83
  • Calories from fat: 23%
  • Fat: 2.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.4g
  • Protein: 2g
  • Carbohydrate: 14.3g
  • Fiber: 1.1g
  • Cholesterol: 17mg
  • Iron: 0.6mg
  • Sodium: 79mg
  • Calcium: 26mg

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)

Preparation

  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.
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