Cherry Almond Biscotti
This Cherry Almond Biscotti is a crunchy, rich treat with sweet cherries and a creamy white chocolate drizzle!
Equipment
- Mixer
- Baking Sheet
- Parchment Paper
- Cooling rack
- Sharp Knife
Ingredients
- 1 cup slivered almonds adds a delightful crunch and rich almond flavor
- 1 cup granulated sugar sweetens the biscotti perfectly
- 1/2 cup butter softened
- 1 teaspoon almond extract enhances the almond flavor
- 1 teaspoon vanilla extract adds depth and warmth to the flavor profile
- 2 large eggs binds the ingredients together
- 3 cups all-purpose flour forms the base of the biscotti
- 1 teaspoon baking powder helps the biscotti rise
- 1/2 teaspoon baking soda ensures a perfect texture
- 1 cup maraschino cherries well drained, patted dry, and finely chopped
- 8 ounces white chocolate chips for drizzling
Instructions
- Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the biscotti don’t stick.
- In a large mixing bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This should take about 3-4 minutes. Next, add the eggs, almond extract, and vanilla extract, mixing until fully incorporated.
- In another bowl, whisk together the all-purpose flour, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the slivered almonds and finely chopped maraschino cherries, ensuring they are evenly distributed throughout the dough.
- Divide the dough in half. With floured hands, shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet, leaving space between them for expansion.
- Bake in the preheated oven for about 25-30 minutes, or until the logs are golden brown. Remove from the oven and let them cool for about 10-15 minutes.
- Once the logs are cool enough to handle, use a sharp knife to slice them diagonally into 1-inch thick pieces. Lay the slices cut-side down on the baking sheet.
- Return the sliced biscotti to the oven and bake for an additional 10-12 minutes, flipping them halfway through, until they are crisp and golden.
- Remove the biscotti from the oven and transfer them to a cooling rack. Once cooled, melt the white chocolate chips and drizzle them over the biscotti for a sweet finish.
Notes
- Store biscotti in an airtight container at room temperature for up to two weeks.
- To keep them crisp, avoid stacking them on top of each other.
- Biscotti can be frozen for up to three months; wrap each piece tightly.