Door County Cherry Biscotti
Indulge in the rustic charm of Door County Cherry Biscotti, a delightful twist on the classic Italian cookie that combines sweetness with a satisfying crunch. Featuring tart, dried Door County cherries and toasted sliced almonds, these biscotti offer the perfect balance of bold fruity flavors and nutty undertones. Infused with aromatic almond and vanilla extracts, the dough is baked twice to achieve its signature crisp texture, making it an irresistible treat for coffee or tea pairings. Ready in just over an hour, this recipe yields 24 biscotti that can be stored for up to two weeks, making them ideal for gifting or enjoying as a daily sweet indulgence. Perfect for those who love handcrafted, lightly sweetened snacks, these cherry almond biscotti are a nod to both Midwestern ingredients and timeless baking traditions.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 large eggs
- 0.5 cup unsalted butter, melted
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup dried Door County cherries, chopped
- 0.5 cup sliced almonds, toasted
Instructions
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate medium bowl, beat the eggs, melted butter, almond extract, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring just until a dough forms. The dough will be slightly sticky.
Fold in the chopped Door County cherries and toasted sliced almonds until evenly distributed.
Divide the dough in half and transfer to the prepared baking sheet. Shape each half into a log approximately 10 inches long and 2 inches wide, leaving space between the logs.
Bake for 25 minutes, or until the logs are golden and slightly firm to the touch. Allow them to cool on the baking sheet for 10 minutes.
Using a sharp serrated knife, gently slice each log diagonally into 3/4-inch-thick biscotti.
Place the biscotti cut-side down on the baking sheet and return to the oven. Bake for an additional 10 minutes, then flip and bake for another 10 minutes until crisp and golden.
Remove the biscotti from the oven and transfer them to a wire rack to cool completely. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
3779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 1263 mg | 55% | |
| Total Carbohydrate | 546.0 g | 199% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 282.8 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 344 mg | 26% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1355 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
