Cherry Almond Biscotti

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Almond extract
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3 1/2 cups Flour
  • 1 Sparkle gel or homemade vanilla glaze
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Almonds

• Dairy

  • 1/2 cup Butter

• Desserts

  • 1 cup Maraschino cherries

Found on culinaryhill.com

Description

Ingredients

• 1 cup slivered almonds, roasted (see notes)
• 1 cup sugar
• ½ cup butter, softened
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 eggs
• 3 ½ cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup maraschino cherries, finely chopped (see notes)
• Sparkle gel or homemade vanilla glaze, for decorating (see notes)

Directions

• Preheat oven to 350 degrees. In a standing mixer fit with the paddle attachment, or in a large bowl by hand, beat sugar, butter, almond extract, vanilla extract, and eggs until uniformly combined. A flour, baking powder, and baking soda and mix well. Stir in almonds and cherries. Turn dough out onto a lightly floured surface. Gently knead 2 to 3 minutes or until dough holds together. Divide dough in half. Shape each half of dough into a rectangle about 10” x 3”, rounding the corners, and place each rectangle on an ungreased cookie sheet. Bake about 25 minutes or until the center of the dough is firm to the touch. Remove from the oven and cool on cookie sheet for 15 minutes. Remove to a cutting board. Cut each rectangle on the bias into ½” slices using a serrated knife. Place slices, cut side down, on the ungreased cookie sheet. Bake 15 minutes longer or until crisp and lightly browned. Immediately remove to a wire rack and cool completely. Top with glaze or other decorations as desired.