Rating: 3 stars
154 Ratings
  • 5 star values: 24
  • 4 star values: 19
  • 3 star values: 51
  • 2 star values: 43
  • 1 star values: 17
  • 154 Ratings
Gina Marie Miraglia Eriquez

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Credit: Raymond Hom

Recipe Summary

hands-on:
35 mins
total:
2 hrs
Yield:
Makes 48 biscotti
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 325° F. In a medium bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.

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  • With an electric mixer, beat the butter, eggs, and vanilla on medium speed until combined. Reduce the mixer speed to low and gradually mix in the flour mixture just until combined (do not overmix). Gently fold in the almonds and cherries.

  • Shape the dough into 2 12-by-3-inch logs. Place the logs on a large baking sheet and bake until just golden around the edges and firm to the touch, 30 to 40 minutes. Cool in the pan on a wire rack for about 15 minutes.

  • With a serrated knife, cut each loaf into ½-inch-thick slices. Place in a single layer on 2 baking sheets and bake until dry and crisp, 15 to 20 minutes more. Transfer the biscotti to a rack to cool completely.

Chef's Notes

Storage suggestion: Keep the biscotti at room temperature in an airtight container for up to 2 weeks.

Nutrition Facts

93 calories; fat 4g; saturated fat 1g; cholesterol 18mg; sodium 71mg; protein 2g; carbohydrates 13g; sugars 7g; fiber 1g; iron 1mg; calcium 16mg.
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