These delicious homemade Cherry Biscotti are the absolute perfect treat to enjoy with your coffee every single morning.
Servings: 24
Prep Time: 10 minutesminutes
Cook Time: 40 minutesminutes
Cool Time: 40 minutesminutes
Ingredients
2cups00 flour or bread flour
1cupsugar
1teaspoonbaking powder
½teaspoonsalt
2eggs
1egg yolk
½teaspoonalmond extract
zest of 1 lemon
½cupsliced almonds
½cup Montmorency tart cherries
Instructions
Preheat the oven to 350°.
In a large bowl mix together the flour, sugar, baking powder, and salt using a whisk until well combined.
Form a well in the center of the dry ingredients using the back of your hand.
Add the eggs, lemon zest, and almond extract to the center of the well and whisk or use a fork to scramble the eggs.
Using a fork start to slowly bring the dry ingredients into the wet ingredients in the bowl to form a dough.
Lightly knead the dough for 2 to 3 minutes.
Add in the sliced almonds and some Montmorency tart cherries and mix it in until they are well combined.
Split the dough in half and transfer them to a cookie sheet tray lined with parchment paper and flatten to make two 4” by 8” logs.
Bake them in the oven at 350° for 25-30 minutes or until golden brown and firm and then let cool on the sheet tray for 20 minutes.
Slice the baked dough using a serrated knife longways about a 1/3” to a ½” thick.
Place the sliced cookie cut side up back on the cookie sheet tray lined with parchment paper and bake at 350° for another 10 to 15 minutes.
Cool the biscotti on a cooling rack to room temperature.
Notes
Chef Notes:Make-Ahead: You can make this recipe up to 2 days ahead of time.How to Store: Cover and keep at room temperature for up to 5 days. Cover and refrigerate for up to 7 days. These do not freeze well.Feel free to roll the dough using a rolling pin when pressing down on the two logs.You can eat this as soon as they are done baking.Make sure the two dough logs are about 4-6 inches apart from one another.