Cherry-Almond Biscotti

Points® value
Total Time
1 hr 1 min
11 min
50 min
Store extra biscotti in an airtight container for up to five days.


All-purpose flour

2 cup(s)


1 cup(s)

Baking soda

1 tsp(s)

Baking powder

1 tsp(s)

Table salt

¼ tsp(s)

Raw egg

1 large

Egg whites

2 serving(s), large

Almond extract

1½ tsp(s)

Vanilla extract

1 tsp(s)

Dried cherries

½ cup(s), chopped

Slivered almonds

tbsp(s), toasted

Cooking spray

1 spray(s)


  1. Preheat oven to 350°F.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients in a large bowl. Combine egg, egg whites, almond extract and vanilla; add to flour mixture, stirring until well blended. Stir in cherries and almonds (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead five to six times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 4 to 5 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
  3. Bake at 350°F for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°F. Cut each roll diagonally into 1⁄2-inch slices. Place slices, cut sides down, on baking sheets coated with cooking spray; bake 10 minutes. Turn cookies over; bake an additional 10 minutes. Remove from baking sheets and cool completely on wire rack. Yield: 22 servings (serving size: 1 cookie).