Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 1 tsp pure vanilla extract
- ¼ tsp almond extract
- 4 tbsp unsalted butter, softened
- 1 cup granulated sugar
- 1 cup dried cherries, slightly chopped
- 1 cup slivered almonds, slightly chopped
- ⅓ cup coarse sugar crystals
- 6 oz semi-sweet or white chocolate (made with cocoa butter), coarsely chopped
- 1 tbsp shortening
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In another bowl, beat butter and granulated sugar until creamy. Add eggs, vanilla, and almond extract, and mix until smooth.
- Gradually add dry ingredients to wet ingredients and stir until just combined. Fold in cherries and almonds.
- Divide dough in half. Shape each half into a 12×3-inch log on the baking sheet. Sprinkle coarse sugar over the tops.
- Bake for 25–30 minutes until golden and firm. Remove from oven and let cool 10 minutes. Reduce oven to 325°F (160°C).
- Slice logs diagonally into ¾-inch thick slices. Lay slices cut side down and bake 10–12 minutes per side, until crisp and golden. Cool completely.
- For optional dipping, melt chocolate with shortening and dip one end of each biscotti. Place on parchment to set.
Notes
Store completely cooled biscotti in an airtight container at room temperature for up to two weeks; they actually improve as they dry slightly.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 2 biscotti
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg