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Cherry-Almond Biscotti

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Unlike many crumbly cookies, these biscotti are sturdy enough to mail. For a holiday gift, send a batch along with a pound of your favorite coffee beans.

Source: Martha Stewart Living, February 2005
Yield

Ingredients

Directions

Cook's Notes

Cookies can be stored in an airtight container at room temperature up to 1 week.

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Reviews

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How would you rate this recipe?
142
  • Julia Mosack
    15 DEC, 2012
    This is a fantasic recipe. I did make some minor changes: I did not use any dried fruit, I was going for a plainer almond with amorita liquor biscotti. I used 2T of the liquor and 1 cup of almonds otherwise I followed the recipe to a T.
    Reply
  • mrsgriffith
    9 DEC, 2012
    Can this be made without the "liqueur"? And if so, what would you do to tweet the recipe so it comes out?
    Reply
  • khr02148
    29 JUN, 2012
    I LOVE this recipe!!!!! I used Pisa liqueur instead of Amaretto which gave a pistachio nuance to the aroma and flavor. I also used sliced almonds instead of slivered which helped it disperse better in the dough. Wonderful rich flavor...and the texture? Just right! This is only my second time making biscotti and I will most definitely be using this recipe again!
    Reply
  • khr02148
    29 JUN, 2012
    I LOVE this recipe!!!!! I used Pisa liqueur instead of Amaretto which gave a pistachio nuance to the aroma and flavor. I also used sliced almonds instead of slivered which helped it disperse better in the dough. Wonderful rich flavor...and the texture? Just right! This is only my second time making biscotti and I will most definitely be using this recipe again!
    Reply
  • mamau
    15 SEP, 2011
    haven't made yet, but whike reading it over thought I might try adding some whit chocolate chips
    Reply
  • biscottigal
    17 DEC, 2010
    I used tart cherries because I couldn't find the regular dried ones. Not sure if it made any difference to taste. I'm not that impressed.
    Reply
  • mykele
    4 DEC, 2010
    Nura77..probably won't see this a year laster but I suspect that you may have added more than 2 tblsps. of the cherry liquid. and to suebee55, You would NOT want to add 2 tblsps of pure almond extract....too overpowering Maybe 2 tsps off the extract. Also you need to heat the cherries in the amaretto to rehydrate them. Mykele
    Reply
  • nura77
    22 DEC, 2009
    I followed the recipe exactly and my "dough" turned out like more of a batter. I tried to save it by adding enough flour to get to the right texture...it's in the oven now; hopefully it works out because I was really excited about trying this recipe. Any ideas about what I might have done wrong??
    Reply
  • suebee51
    14 DEC, 2009
    Can you use Almond extract instead of Amaretto?
    Reply
  • ericahamilton
    9 DEC, 2009
    The cookie to the left is the Fig-Pistachio Biscotti. Also AMAZING!
    Reply

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