Cherry Chocolate Almond Biscotti
Ingredients
- 2 tablespoons almond liqueur
- 1-8 oz container dried cherries, about 1 1/4 cups
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 stick (1/2 cup) chilled unsalted butter, diced
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sliced almonds
- 1 cup white chocolate chips
- Optional: drizzle with melted dark chocolate to make them extra decadent
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Odense Almond Paste and dried cherries soaked in almond liqueur give these pretty biscotti an extra special depth of flavor.
Time
20-30 minutes to assemble
First bake 25-30 minutes
Cool 10-20 minutes
Second bake 8-10 minutes per side
First bake 25-30 minutes
Cool 10-20 minutes
Second bake 8-10 minutes per side
Yield
26-28 biscotti
Ingredients
- 2 tablespoons almond liqueur
- 1-8 oz container dried cherries, about 1 1/4 cups
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 stick (1/2 cup) chilled unsalted butter, diced
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup sliced almonds
- 1 cup white chocolate chips
- Optional: drizzle with melted dark chocolate to make them extra decadent
Directions
- Bring liqueur to a simmer in a small saucepan. Add dried cherries, mix well and remove from heat. Top cherries with foil and let sit* until cherries have absorbed the liqueur.
- Preheat oven to 350°F. Line a cookie sheet with parchment or foil.
- Add Almond Paste (grated using large hole side of a box grater), butter, flour, sugar, baking powder and salt to a food processor fitted with a metal blade, or use a bowl with pastry blender. Pulse or mix until the texture of fine crumbs.
- In a medium bowl, beat eggs and extract. Add flour mixture, cherries, almonds and chips. Mix until dough holds together. Turn out onto a lightly floured counter.
- Knead until dough holds together well. Cut dough in half and roll into 2-10 inch logs. Transfer to cookie sheet. Flatten each log to 3/4 inch thickness.
- Bake 25-30 minutes or until firm. Cool cookie sheet on wire rack for 10-20 minutes.
- Cut into 3/4" diagonal slices. Return to cookie sheet, cut side down. Bake 8-10** minutes. Flip and bake 8-10 minutes more.
- Cool on wire rack. When cool, drizzle with dark chocolate, if desired. Store in air-tight container for 2-3 weeks.
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