Side Pannel
Cherry Almond Biscotti
- Prep Time: 15 minutes
- Cooking Time: 1 hour 5 minutes
- Serves: 24
Cherry Almond Biscotti
- Recipe Submitted by maryjosh on 05/21/2018
Ingredients List
- 1 cup slivered almonds toasted
- 1 cup sugar
- ½ cup butter softened
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 eggs
- 3 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup maraschino cherries well drained, patted dry, and finely chopped
- Homemade vanilla glaze for decorating
Directions
Preheat oven to 350 degrees.
In a standing mixer fit with the paddle attachment, or in a large bowl by hand, beat sugar, butter, almond extract, vanilla extract, and eggs until uniformly combined.
A flour, baking powder, and baking soda and mix well. Stir in almonds and cherries. Turn dough out onto a lightly floured surface.
Gently knead 2 to 3 minutes or until dough holds together. Divide dough in half. Shape each half of dough into a rectangle about 10” x 3”, rounding the corners, and place each rectangle on an ungreased cookie sheet.
Bake about 25 minutes or until the center of the dough is firm to the touch. Remove from the oven and cool on cookie sheet for 15 minutes.
Remove to a cutting board. Cut each rectangle on the bias into ½” slices using a serrated knife. Place slices, cut side down, on the ungreased cookie sheet.
Bake 15 minutes longer or until crisp and lightly browned. Immediately remove to a wire rack and cool completely. Top with glaze or other decorations as desired.
In a standing mixer fit with the paddle attachment, or in a large bowl by hand, beat sugar, butter, almond extract, vanilla extract, and eggs until uniformly combined.
A flour, baking powder, and baking soda and mix well. Stir in almonds and cherries. Turn dough out onto a lightly floured surface.
Gently knead 2 to 3 minutes or until dough holds together. Divide dough in half. Shape each half of dough into a rectangle about 10” x 3”, rounding the corners, and place each rectangle on an ungreased cookie sheet.
Bake about 25 minutes or until the center of the dough is firm to the touch. Remove from the oven and cool on cookie sheet for 15 minutes.
Remove to a cutting board. Cut each rectangle on the bias into ½” slices using a serrated knife. Place slices, cut side down, on the ungreased cookie sheet.
Bake 15 minutes longer or until crisp and lightly browned. Immediately remove to a wire rack and cool completely. Top with glaze or other decorations as desired.
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