Description
Crisp cherry almond biscotti bring Italian bakery magic to your kitchen, blending sweet cherries and nutty almonds in a delightful twice-baked cookie. Crunchy and perfect for dunking, you’ll savor each bite of this classic Mediterranean treat.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 2 large eggs
- 3/4 cup (180 milliliters) dried cherries, chopped if large
- 3/4 cup (180 milliliters) toasted almonds, coarsely chopped
Flavor Enhancers:
- 1 teaspoon almond extract
- 3/4 cup (150 grams) granulated sugar
Binding and Leavening Agents:
- 1/2 cup (113 grams) unsalted butter, softened
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Combine flour, baking powder, and salt in a medium mixing vessel, whisking thoroughly to ensure even distribution of dry ingredients.
- In a spacious mixing bowl, cream butter and sugar until the mixture becomes airy and pale, creating a smooth foundation for the biscotti.
- Incorporate eggs individually into the butter mixture, blending completely after each addition to maintain a uniform texture and prevent curdling.
- Introduce almond extract, stirring gently to infuse a delicate nutty essence throughout the dough.
- Gradually fold the dry ingredient mixture into the wet ingredients, creating a cohesive dough that smoothly integrates all components.
- Gently fold in dried cherries and toasted almonds, distributing them evenly to ensure a balanced flavor profile in each biscotti slice.
- Divide the dough into two equal portions, carefully shaping each into an elongated, flat log approximately 10 inches long and 2 inches wide on a parchment-lined baking sheet.
- Position the logs in a preheated 350°F (175°C) oven, baking for 25 minutes until the surfaces turn a light golden hue and the texture becomes firm to the touch.
- Allow the baked logs to cool for 10 minutes, enabling safe handling and slight firming of the dough.
- Reduce oven temperature to 325°F (160°C) in preparation for the second baking phase.
- Using a sharp knife, slice the logs diagonally into ¾-inch thick pieces, creating the classic biscotti shape.
- Arrange the sliced pieces cut-side down on the baking sheet, preparing for the final crisping process.
- Bake for 10-12 minutes, then carefully flip each piece and continue baking for an additional 10-12 minutes until they achieve a golden, crisp texture.
Notes
- Ensure butter is softened at room temperature for smooth mixing and better incorporation with other ingredients.
- Toast almonds beforehand in a dry skillet to enhance their nutty flavor and add depth to the biscotti.
- Use a sharp serrated knife when slicing logs to get clean, even cuts without crumbling the baked dough.
- Experiment with alternative dried fruits like cranberries or apricots for different flavor profiles and dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 24
- Calories: 134
- Sugar: 6 g
- Sodium: 44 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 24 mg