Cherry Almond Biscotti

Print Recipe
Cherry Almond Biscotti

Yield: 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® –