Cherry Biscotti

Taking a cue from the sweetness of almond extract, these Cherry Biscotti are made with plenty of maraschino cherries and crunchy, salty almonds.

Course Dessert

Cuisine American, Italian

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings cookies

Calories 206kcal

1 cup slivered almonds
1 cup granulated 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 (see note 1)
8 ounces white chocolate chips

Preheat oven to 350 degrees. In a stand 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.
Add 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 into ½-inch 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.
Use a microwave-safe bowl and heat the chocolate in the microwave in 15 to 20-second intervals, stirring with a rubber spatula between each interval. Make sure you stir each time, or the chocolate could scorch. Once completely melted, carefully dip one end of each biscotti. Set on a cooling rack over a rimmed baking sheet to dry.

Cherries: To combat the excess moisture in jarred maraschino cherries and ensure the quintessential biscotti crunch, drain the cherries well and press out as much liquid as possible before folding them in.
Yield: This biscotti recipe makes 24 (3-inch x 1/2-inch) cookies.
Storage: Store biscotti in an airtight container or a zip-top bag in a cool, dry place away from direct sunlight.