Almond, Cherry & Chocolate Chip Biscotti

Ann Davis

"This is a simple & delicate biscotti. The flavor and texture is just wonderful."
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Serving size has been adjusted!
Original recipe yields 24 servings

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  • Prep

  • Cook

  1. Preheat oven [convection] to 335 or the equivlent temperature in a traditional oven and line a cookie sheet with parchment paper.
  2. In a large bowl, combine the flour, baking powder, salt, cinnamon & ground almonds. Mix well.
  3. In another bowl, whisk the eggs well, add oil & sugar, mix well, then add the almond & orange extracts. Add the flour mixture [half at a time] until just incorporated and then add the cherries & chips. The mixture will be very sticky. Put it in the freezer for about 15 minutes, until it firms a bit.
  4. Divide dough into two pieces and form into long flat loaves, about 12 inches long and about 1/2 inches tall. Sprinkle tops with cinnamon sugar.
  5. Bake for about 25 minutes or until golden brown. Remove from oven and with a serrated knife immediately slice on a diagonal 1/2 inch slices. Lay the slices flat back on the baking sheet for an additional 8 minutes [4 minutes on each side].
  6. Remove & cool.


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