An easy recipe for Cherry Almond Biscotti. Sweet maraschino cherries and crunchy almonds liven up this classic Italian cookie. Biscotti means "twice baked" in Italian, and you'll follow suit for lots of extra crunch!
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.
To make the glaze:
Mix powdered sugar, water and vanilla in medium heat bowl until smooth. Drizzle over cooled biscotti. Let stand until glaze is set.
To toast the almonds in the oven: Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Arrange the almonds in a single layer and roast until fragrant, about 10 minutes, stirring often.
To toast the almonds on the stove top: In a small dry skillet over medium-high heat toast almonds until golden brown and fragrant, stirring frequently, about 15 minutes.
The maraschino cherries add extra moisture to the biscotti and could very well reduce the "signature crunch" by Day 2 (that is, the day after you bake them). You reduce this risk draining the cherries well, pressing between paper towels to remove the moisture, and lastly by chopping the cherries as finely as possible. Either way, straight out of the oven they are as crisp as any biscotti but I just wanted to warn you.