Imagine a crisp, golden biscotti that perfectly balances the sweet tang of cherries with the rich, nutty essence of almonds - a traditional Italian treat that's about to become your new obsession! These homemade biscotti aren't just a cookie; they're a culinary journey that transports you straight to the charming cafes of Italy, where every bite tells a story of generations-old baking traditions.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 20 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup sliced almonds
- 1/2 cup dried cherries
- 3 eggs
- 1 teaspoon baking powder
- 1 teaspoon almond extract
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour and baking powder. Whisk together to ensure even distribution.
- In a separate bowl, beat the eggs with sugar and almond extract until the mixture becomes light and slightly frothy.
- Gradually fold the dry ingredients into the egg mixture, creating a soft and slightly sticky dough.
- Gently fold in the sliced almonds and dried cherries, ensuring they are evenly distributed throughout the dough.
- Transfer the dough onto the prepared baking sheet and shape into two long, flat logs approximately 3 inches wide and 12 inches long.
- Smooth the surface of the logs with slightly wet hands to create an even shape.
- Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
- Remove from the oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick pieces.
- Place the biscotti slices cut-side down on the baking sheet and return to the oven.
- Bake for an additional 10-15 minutes, turning once halfway through, until the biscotti are crisp and lightly golden.
- Remove from the oven and let cool completely on a wire rack.
- Store in an airtight container for up to two weeks, enjoying with coffee or tea.
Tips
- • Use room temperature eggs for a smoother, more consistent dough • Make sure to slice the biscotti diagonally for that classic, elegant shape • Don't overbake during the first baking - golden edges are your cue • Allow biscotti to cool completely to achieve maximum crispness • For extra flavor, consider toasting the almonds lightly before adding them to the dough • Store in an airtight container to maintain their delightful crunch for up to two weeks • Pair with a strong espresso or sweet dessert wine for an authentic Italian experience
Nutrition Facts
Calories: 130kcal
Carbohydrates: 20g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 30mg
