Unforgettable Cherry and Almond Biscotti Recipe

Unforgettable Cherry and Almond Biscotti Recipe


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Dipping these biscotti into a cup of coffee is an ideal way to start any morning, if you ask us. This sweet Italian-inspired recipe will transport you right to the coffee shop - and the best part is, you don't need to leave home!

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Chicago, IL

Serving Size / Yield

4-6 servings


  • 2/3 C. blanched almonds
  • 2 eggs
  • 1 tsp. almond extract
  • 2/3 C. granulated sugar
  • 1 1/2 C. cake flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 jar cherries, fresh

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Preheat oven to 350 degrees. Spread the almonds on a baking sheet. Place in oven and toast 6-8 minutes, or until golden brown. Remove and allow to cool, then chop and set aside. In a medium bowl, beat eggs until fluffy. Gradually beat in almond extract and sugar until mixture is thick and lemon colored. Scrape down side of bowl frequently.

With a rubber spatula, fold in cake flour mixed with baking powder and salt just until combined. Fold in the almonds and cherries, keeping cherries intact. Spoon half of the dough down center of each cookie sheet to make a 3x10 inch log. Bake 30 minutes. Remove from oven to cool for 5 minutes.

With a serrated knife, cut each log diagonally into 12 slices. Place the slices, flat sides down, on cookie sheets and return to oven for 5 minutes. Turn slices over and bake an additional 5-7 minutes or until browned on both sides. Remove to racks and cool completely. Store in a tightly covered container.

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