Enjoy the perfect blend of sweet cherries and crunchy almonds in this classic Italian biscotti recipe. These twice-baked cookies are perfect for dipping in coffee or enjoying on their own as a sweet snack. Make a batch of these Cherry Almond Biscotti and impress your family and friends with your baking skills!
Ingredients
- 1 cup dried cherries
- 1 cup whole almonds
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
Directions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the flour, sugar, baking powder, and salt. Mix well.
- In a separate bowl, whisk together the eggs, almond extract, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
- Fold in the dried cherries and whole almonds.
- Divide the dough in half and shape each half into a log on the prepared baking sheet.
- Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch.
- Remove from the oven and let cool for 10 minutes. Lower the oven temperature to 325°F.
- Using a serrated knife, slice the logs diagonally into 1/2-inch thick slices.
- Place the biscotti back on the baking sheet and bake for an additional 15-20 minutes, or until crisp and golden.
- Allow the biscotti to cool completely before serving. Store in an airtight container for up to a week.
