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Cherry-Almond Biscotti
Recipe Summary
Yield: Makes about 3 dozen
Ingredients
Ingredient Checklist
1 3/4 cups dried cherries
1/2 cup amaretto (almond-flavored liqueur), plus more if needed
3 cups all-purpose flour, plus more for work surface
2 teaspoons baking powder
1/2 teaspoon coarse salt
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 cup granulated sugar
4 large eggs (3 whole, 1 lightly beaten)
2 teaspoons pure vanilla extract
3/4 cup whole blanched almonds, chopped
3 tablespoons coarse sanding sugar
Cook's Notes
Cookies can be stored in an airtight container at room temperature up to 1 week.
Gallery
Cherry-Almond Biscotti
Recipe Summary
Yield: Makes about 3 dozen
Gallery
Cherry-Almond Biscotti
Cherry-Almond Biscotti
Cherry-Almond Biscotti
Recipe Summary
Yield: Makes about 3 dozen
Recipe Summary
Yield: Makes about 3 dozen
Yield: Makes about 3 dozen
Makes about 3 dozen
Ingredients
Ingredients
- 1 3/4 cups dried cherries
- 1/2 cup amaretto (almond-flavored liqueur), plus more if needed
- 3 cups all-purpose flour, plus more for work surface
- 2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 4 large eggs (3 whole, 1 lightly beaten)
- 2 teaspoons pure vanilla extract
- 3/4 cup whole blanched almonds, chopped
- 3 tablespoons coarse sanding sugar
Directions
Preheat oven to 375 degrees. Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 8 minutes. Drain, reserving 2 tablespoons liquid. If liquid equals less than 2 tablespoons, add enough liqueur to make 2 tablespoons.
Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in reserved cherry liquid and the vanilla. Reduce speed to low, and gradually mix in flour mixture. Stir in cherries and almonds.
On a lightly floured surface, halve dough. Shape each half into a 12 1/2 by 2 1/2-inch log. Flatten logs to 1/2 inch thick. Transfer to a baking sheet lined with a parchment paper. Brush logs with beaten egg; sprinkle with the sanding sugar.
Bake 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees.
Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on baking sheets. Bake 8 minutes; flip. Bake 8 minutes more. Let cool until crisp.
Cook's Notes
Cookies can be stored in an airtight container at room temperature up to 1 week.
Cook’s Notes
Cookies can be stored in an airtight container at room temperature up to 1 week.
Reviews (14)
Add Rating & Review
143 Ratings
5 star values:
25
4 star values:
43
3 star values:
45
2 star values:
26
1 star values:
4
Load More Reviews
Reviews (14)
Add Rating & Review
143 Ratings
5 star values:
25
4 star values:
43
3 star values:
45
2 star values:
26
1 star values:
4
Add Rating & Review
143 Ratings
5 star values:
25
4 star values:
43
3 star values:
45
2 star values:
26
1 star values:
4
143 Ratings
5 star values:
25
4 star values:
43
3 star values:
45
2 star values:
26
1 star values:
4
143 Ratings
5 star values:
25
4 star values:
43
3 star values:
45
2 star values:
26
1 star values:
4
- 5 star values:
- 25
- 4 star values:
- 43
- 3 star values:
- 45
- 2 star values:
- 26
- 1 star values:
- 4
Martha Stewart Member
Rating: 5 stars
05/24/2018
just amazing. martha recipes are always so clear to follow. language is so important.
Martha Stewart Member
Rating: 5 stars
12/15/2012
This is a fantasic recipe. I did make some minor changes: I did not use any dried fruit, I was going for a plainer almond with amorita liquor biscotti. I used 2T of the liquor and 1 cup of almonds otherwise I followed the recipe to a T.
Martha Stewart Member
Rating: Unrated
12/09/2012
Can this be made without the "liqueur"? And if so, what would you do to tweet the recipe so it comes out?
Martha Stewart Member
Rating: 5 stars
06/29/2012
I LOVE this recipe!!!!!
I used Pisa liqueur instead of Amaretto which gave a pistachio nuance to the aroma and flavor.
I also used sliced almonds instead of slivered which helped it disperse better in the dough.
Wonderful rich flavor...and the texture?
Just right!
This is only my second time making biscotti and I will most definitely be using this recipe again!
Martha Stewart Member
Rating: Unrated
09/15/2011
haven't made yet, but whike reading it over thought
I might try adding some whit chocolate chips
Martha Stewart Member
Rating: Unrated
12/17/2010
I used tart cherries because I couldn't find the regular dried ones. Not sure if it made any difference to taste. I'm not that impressed.
Martha Stewart Member
Rating: Unrated
12/04/2010
Nura77..probably won't see this a year laster but I suspect that you may
have added more than 2 tblsps. of the cherry liquid. and to suebee55, You
would NOT want to add 2 tblsps of pure almond extract....too overpowering
Maybe 2 tsps off the extract. Also you need to heat the cherries in the
amaretto to rehydrate them. Mykele
Martha Stewart Member
Rating: Unrated
12/22/2009
I followed the recipe exactly and my "dough" turned out like more of a batter. I tried to save it by adding enough flour to get to the right texture...it's in the oven now; hopefully it works out because I was really excited about trying this recipe. Any ideas about what I might have done wrong??
Martha Stewart Member
Rating: Unrated
12/14/2009
Can you use Almond extract instead of Amaretto?
Martha Stewart Member
Rating: Unrated
12/09/2009
The cookie to the left is the Fig-Pistachio Biscotti. Also AMAZING!
Martha Stewart Member
Rating: Unrated
12/02/2009
You are looking at the Cranberry-Pistachio Biscotti recipe but I don't see why you couldn't replace the almonds.
Martha Stewart Member
Rating: Unrated
12/02/2009
I think there are pistachios in the biscotti to the left? Can I replace the almonds?
Martha Stewart Member
Rating: Unrated
12/02/2009
I have tried these, and they are delicious!
Martha Stewart Member
Rating: 5 stars
05/24/2018
just amazing. martha recipes are always so clear to follow. language is so important.
Rating: 5 stars
Rating: 5 stars
12/15/2012
This is a fantasic recipe. I did make some minor changes: I did not use any dried fruit, I was going for a plainer almond with amorita liquor biscotti. I used 2T of the liquor and 1 cup of almonds otherwise I followed the recipe to a T.
Rating: Unrated
12/09/2012
Can this be made without the "liqueur"? And if so, what would you do to tweet the recipe so it comes out?
Rating: Unrated
Rating: 5 stars
06/29/2012
I LOVE this recipe!!!!!
I used Pisa liqueur instead of Amaretto which gave a pistachio nuance to the aroma and flavor.
I also used sliced almonds instead of slivered which helped it disperse better in the dough.
Wonderful rich flavor...and the texture?
Just right!
This is only my second time making biscotti and I will most definitely be using this recipe again!
Rating: Unrated
09/15/2011
haven't made yet, but whike reading it over thought
I might try adding some whit chocolate chips
Rating: Unrated
12/17/2010
I used tart cherries because I couldn't find the regular dried ones. Not sure if it made any difference to taste. I'm not that impressed.
Rating: Unrated
12/04/2010
Nura77..probably won't see this a year laster but I suspect that you may
have added more than 2 tblsps. of the cherry liquid. and to suebee55, You
would NOT want to add 2 tblsps of pure almond extract....too overpowering
Maybe 2 tsps off the extract. Also you need to heat the cherries in the
amaretto to rehydrate them. Mykele
Rating: Unrated
12/22/2009
I followed the recipe exactly and my "dough" turned out like more of a batter. I tried to save it by adding enough flour to get to the right texture...it's in the oven now; hopefully it works out because I was really excited about trying this recipe. Any ideas about what I might have done wrong??
Rating: Unrated
12/14/2009
Can you use Almond extract instead of Amaretto?
Rating: Unrated
12/09/2009
The cookie to the left is the Fig-Pistachio Biscotti. Also AMAZING!
Rating: Unrated
12/02/2009
You are looking at the Cranberry-Pistachio Biscotti recipe but I don't see why you couldn't replace the almonds.
I think there are pistachios in the biscotti to the left? Can I replace the almonds?
I have tried these, and they are delicious!
All Reviews for Cherry-Almond Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cherry-Almond Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
