Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 1 Rating

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

Recipe by Oxmoor House January 2005


Credit: Oxmoor House

Recipe Summary

11 mins
50 mins
10 mins
1 hr 11 mins
22 servings (serving size: 1 cookie)


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

107 calories; fat 1.4g; saturated fat 0.2g; protein 2.4g; carbohydrates 20.7g; cholesterol 10mg; iron 0.7mg; sodium 115mg; calories from fat 12%; fiber 0.8g; calcium 22mg.