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Cherry Almond Biscotti

Ingredients
  

Biscotti

  • 1 3/4 cup + 2 tbsp all-purpose flour
  • 3/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup sliced almonds
  • 1/2 cup dried cherries
  • 1/2 cup unsalted butter room temperature
  • 3/4 cup sugar
  • 2 1/2 tbsp vanilla extract
  • 1/2 tsp almond extract
  • 2 eggs

Glaze

  • 1 cup powdered sugar
  • 3 tsp milk
  • 1 tsp almond extract

Instructions
 

Biscotti

  • Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
  • In a small bowl, whisk together flour, salt, baking powder, almonds and cherries.
  • In a medium bowl, mix together butter and sugar with a hand beater until light and fluffy. Add in vanilla and almond extract and mix until combined.
  • Add eggs, one at a time, until well combined.
  • Fold in dry ingredients until almost combined and then sprinkle in cinnamon and finish mixing.
  • Dust parchment paper on try with flour and dump biscotti dough on top. Separate it into two parts and form each half into a long flat rectangle. About 12 inches long and 1/2 inch high. Make sure ends are straight.
  • Bake for about 30 minutes or until light golden brown and firm to the touch.
  • Once baked, let cool for 5-10 minutes and turn oven down to 280 degrees.
  • On a cutting board, using a serrated knife, slice logs at a diagonal into thick slices. Place each cookie on it’s side back onto the cookie sheet.
  • Bake for 20 minutes then flip them over and bake for an additional 20 minutes, to get them very dried out.
  • Cool on tray before icing with glaze.

Glaze

  • In a small bowl, combine all ingredients into a thick but smooth-drizzle consistency. (May require more liquid to make the right consistency. You want it to slowly drizzle off the spatula.)
  • Transfer mixture to an icing bag or sandwich bag and cut a small tip off the bottom.
  • Drizzle over biscotti and let set.