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Cherry-Almond Biscotti

142

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.

  • Yield: Makes about 3 dozen

Source: Martha Stewart Living, February 2005

Ingredients

  • 1 3/4 cups dried cherries
  • 1/2 cup amaretto (almond-flavored liqueur), plus more if needed
  • 3 cups all-purpose flour, plus more for work surface
  • 2 teaspoons baking powder
  • 1/2 teaspoon coarse salt
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 4 large eggs (3 whole, 1 lightly beaten)
  • 2 teaspoons pure vanilla extract
  • 3/4 cup whole blanched almonds, chopped
  • 3 tablespoons coarse sanding sugar

Directions

  1. Preheat oven to 375 degrees. Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 8 minutes. Drain, reserving 2 tablespoons liquid. If liquid equals less than 2 tablespoons, add enough liqueur to make 2 tablespoons.

  2. Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in reserved cherry liquid and the vanilla. Reduce speed to low, and gradually mix in flour mixture. Stir in cherries and almonds.

  3. On a lightly floured surface, halve dough. Shape each half into a 12 1/2 by 2 1/2-inch log. Flatten logs to 1/2 inch thick. Transfer to a baking sheet lined with a parchment paper. Brush logs with beaten egg; sprinkle with the sanding sugar.

  4. Bake 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees.

  5. Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on baking sheets. Bake 8 minutes; flip. Bake 8 minutes more. Let cool until crisp.

Cook's Notes

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

Reviews Add a comment

  • 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