Cherry Almond Biscotti

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Yield: Approx. 3 dozen pieces


  • 257g American Almond Almond Paste
  • 113g unsalted butter, softened
  • 227g granulated sugar
  • 155g whole eggs
  • 5.8g vanilla extract
  • 3g almond extract
  • 428g all-purpose flour
  • 11.9g baking powder
  • 3.8g salt
  • 92g American Almond Sliced Natural Almonds
  • 100g dried cherries, chopped


  1. Cream the American Almond Almond Paste with the sugar until well blended in a mixer with paddle attachment. Add the butter and cream until smooth.
  2. Add the eggs with the extracts and cream until light and fluffy.
  3. Mix in the flour, baking powder and salt until the dough comes together. Add in the American Almond Sliced Natural Almonds and cherries last.
  4. Divide the dough into 1 lb portions and roll each portion into a log about 2 ½ inches wide by 13 ½ inches long.
  5. Bake until the dough becomes golden brown and firm, about 30-35 minutes at 350F.
  6. Cool just slightly, and slice the logs on a bias into ½” thick pieces. Put the slices on their sides and bake them further for about 15-20 minutes.

Variation: Eliminate the dried fruit and sliced almonds and substitute in 1 oz Anise seeds and 4 oz American Almond Whole Natural Almonds.

Recipe courtesy of American Almond® –