How To make Cherry Almond Biscotti
2 lg Eggs
2 lg Egg whites
1 c Granulated sugar
2 ts Almond extract
2 c All-purpose flour; unbleache
1 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 c Dried cherries; coarsely cho
1/4 c Almonds; chopped
Recipe by: The New Dr. Cookie Cookbook Preheat oven to 325 degrees; coat a cookie sheet with nonstick cooking spray. Beat the eggs, egg whites, sugar and almond extract with an electric mixer until smooth. Add the flour, baking powder, baking soda and salt; beat until well mixed. Stir in the cherries and almonds. The dough will be sticky, but it it seems too sticky, add a few tablespoons of flour. Drop the dough by large spoonfuls along the baking sheet to form 2 vertical lines. The spoonfuls of dough should be close together. With lightly floured hands, work these 2 lines to make 2 parallel rolls of dough lining each side of the cookie sheet. Leave ample room for spreading between the rolls and on the sides of the cookie sheet. Each roll will spread during baking so that it is about 5 inches wide. Bake for 20 to 25 minutes, or until lightly browned and slightly firm to the touch. Take the rolls from the oven and reduce the temperature to 300 degrees. Cool the baked rolls of dough on the cookie sheets for 10 minutes. Using a serrated knife, cut each roll into 20 slices. Turn each slice on its side as it is cut. Bake the biscotti for 10 minutes. Turn the slices onto their other sides and return to the oven for 10 to 20 minutes longer. The biscotti on the ends will be done after 20 minutes total. The rest of the slices may need the full 30 minutes. Watch carefully to avoid overbrowning. Cool on wire racks. Penny Halsey (ATBN65B). Nutrition Analysis: 59 calories, 1g fat. -----
How To make Cherry Almond Biscotti's Videos
Almond Biscotti | Old Family recipe
Join me in the kitchen as I show you how to make a classic and delicious almond biscotti recipe from scratch. This traditional Italian cookie is the perfect accompaniment to your morning coffee or evening tea. The crunchy texture and subtle almond flavor make it a crowd-pleaser.
In this video, I'll take you step by step through the recipe, showing you how to make the dough, shape the logs, and bake the biscotti to perfection. You'll be amazed at how easy it is to make this classic treat in your own home.
Ingredients:
500g All Purpose Flour
8g Baking Powder
3g Salt
230g Sugar
113g (1/2cup) Unsalted Butter
45g Heavy Cream
3 Large Eggs
1-1/2 Teaspoon Almond Extract
Optional:
Chocolate Chips or Chocolate Bars
Chopped Almond pieces
Equipment:
Two Mixing Bowls
Hand Mixer
Cookie Sheet
Knife
Don't forget to save this recipe for your next baking project and let me know in the comments if you have any questions or suggestions. Enjoy!
#biscotti #baking #easyrecipe
Tart Cherry Almond Biscotti | Splendid Cuisine
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup fine semolina
1 teaspoon baking powder
1/2 teaspoon baking soda ( dissolved in some lemon juice)
1 cup roasted and coarsely chopped Almonds
1 cup dried tart cherries roughly chopped
2 eggs
1/2 cup sugar
zest of a large lemon
1 tablespoon Lemoncello or vanilla
How to Make Cherry Almond Biscotti - Great Holiday Homemade Gift!
The Amaretto gives these cookies a special holiday kick! A great snack anytime. Dunk these in a hot cappuccino for an extra special treat.
Ingredients:
2 cups dried cherries
1 1/2 cups amaretto (almond-flavored liqueur)
3 cups all-purpose flour, plus more for work surface
2 teaspoons baking powder
1/2 teaspoon kosher 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
1 teaspoon almond extract (optional)
3/4 cup whole blanched almonds, chopped
coarse sanding sugar for sprinkling on top
Directions:
Preheat oven to 325 degrees. Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 8 minutes. Drain, reserving liquid.
Sift together flour, baking powder, and salt into a bowl. Beat butter and granulated sugar until fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in about 2 tablespoons reserved cherry liquid and the vanilla and almond extract. Reduce speed to low, and gradually mix in flour mixture. Stir in cherries and almonds.
On a lightly floured surface, halve dough. Transfer to a baking sheet lined with a parchment paper. Shape each half into a 12 1/2 by 2 1/2-inch log. Flatten logs to 1/2 inch thick. Brush logs with beaten egg; sprinkle with the sanding sugar.
Bake 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees.
Cut each log on the diagonal. Transfer pieces to racks, laying them on sides. Set racks on baking sheets. Bake 8 minutes; flip. Bake 8 minutes more.
Cherry Almond Biscotti ????
This easy Cherry Almond Biscotti is delightful dunked in coffee or enjoyed on its own! culinaryhill.com/cherry-almond-biscotti #CulinaryHill #Biscotti #BiscottiRecipe #shorts
Cherry Almond Cookies
Puffy, soft, and crumbly, these cherry almond cookies are unlike any cookie you've ever had. They are reminiscent of biscotti but are softer and extremely flavorful. And they are completely gluten-free!
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???? INGREDIENTS NEEDED FOR THIS RECIPE
1/4 cup (60 ml) extra virgin light olive oil
1/4 cup (56 g) unsalted butter, melted
1 cup (200 g) granulated sugar
2 teaspoons almond extract
1 teaspoon vanilla extract
3 large eggs
3 cups (390 g) Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1/2 cup (67 g) Bob's Red Mill Almond Flour
1/4 teaspoon salt
1 tablespoon baking powder
1 cup (160 g) dried cherries, finely chopped
1 cup (170 g) white chocolate chips
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Italian Almond Cookies by Cooking with Manuela
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These classic Italian almond cookies are very easy to make, and extremely easy to eat. Intensely nutty and perfectly sweet. Chewy on the inside and slightly crispy on the outside. What more could you want in a cookie?
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