Cherry-Almond Biscotti

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

baking powder

1 tsp

table salt

¼ tsp


1 large

egg white(s)

2 large

almond extract

1½ tsp

vanilla extract

1 tsp

dried cherries

½ cup(s), chopped

slivered almonds

cup(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).

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