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A tall stack of golden brown Cherry Almond Biscotti filled with red and green candied cherries.

Cherry Almond Biscotti

A crispy, twice-baked Italian cookie packed with almonds and festive glacé cherries.
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Ingredients
  

  • 3 cups All-Purpose Flour unbleached
  • 1 cup Granulated Sugar
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 1/2 cup Vegetable Oil
  • 4 Large Eggs
  • Zest of 1 Orange
  • 2 tbsp Amaretto Liqueur or 1 tsp Almond Extract
  • 1 cup Chopped Almonds
  • 1 cup Red Glacé Cherries halved
  • 1 cup Green Glacé Cherries halved
  • Optional: 1-2 tbsp Orange Juice if dough is too dry

Instructions
 

  • Preheat oven to 375°F. Line baking sheet with parchment.
  • Mix flour, sugar, baking powder, and salt in a stand mixer.
  • Add oil and eggs. Mix until dough forms. (Add OJ if too dry).
  • Stir in orange zest, Amaretto, almonds, and cherries.
  • Divide dough in half. Shape into two 12-inch logs on the baking sheet.
  • Bake for 25 minutes until golden.
  • Cool logs for 15 minutes. Slice diagonally into 3/4-inch slices.
  • Place slices cut-side down. Bake 10 mins, flip, bake 10 mins more.
  • Cool completely on a rack.