This simple recipe for homemade Cherry Almond Biscotti is like a little piece of heaven. If you’ve never made biscotti at home, you are in for a real treat. This recipe yields crisp, tender cookies that won’t break your teeth.
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 25
Ingredients
¼cup(60ml)extra virgin light olive oil
¼cup(56g)unsalted butter, melted
1cup(200g)granulated sugar
2teaspoonsalmond extract
1teaspoonvanilla extract
3large eggs
2 ½cups(325g)all-purpose flour
½cup(45g)almond meal , or finely ground almonds
¼teaspoonsalt
1tablespoonbaking powder
1cup(142g)dried cherries, finely chopped
Instructions
Preheat the oven to 375°F. Line a large baking sheet with parchment paper. Set aside.
In a medium bowl, cream together the oil, butter, and sugar. Beat in the almond and vanilla extracts, followed by the eggs.
In a separate bowl, combine the flour, almond meal, salt, and baking powder. Slowly add the flour mixture to the egg mixture. Mix just until dough forms. Stir in the cherries.
Shape the dough into two 12x2-inch logs on the prepared baking sheet. Press down to about 1/2 inch thick.
Bake for 25-30 minutes or until lightly golden brown. Allow the logs to cool enough to touch. Slice into 1/2-inch diagonal slices. Lay each slice cut side down. Return to the oven for 10 minutes longer or until lightly toasted on each side. Cool completely on a wire rack. Biscotti will keep for up to 2 weeks stored in an airtight container stored at room temperature.