On any given day, it’s possible that I have a pre-breakfast snack. (This is a no judge zone.)
On average, I wake at 6:30 am… by 7:00 I’m hitting the gym. Bahaha! Just kidding. (In a dream world though…) But Seriously, by 7 I have a cup of coffee in hand and a mouthful of “something” as I go about my morning routine. Sometimes it’s the crust of a peanut butter sandwich, or some apple slices that didn’t fit in the snack bag for my kid’s packed lunch, other times it’s lemon water and Greek yogurt for a metabolic jump start. For me these first few bites kick off the day and set the tone for my morning. When I really want it to satisfy, it’s biscotti (or a Kind granola bar, because those are just candy I get to call health food). This Maraschino Cherry Almond Biscotti recipe is perfection for those days that you want that- life is good and I’m so fancy feeling… maybe I should get a mani?
1/2 cup butter softened
1 tablespoon almond extract
2 eggs
3 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sliced almonds, toasted
1 cup maraschino cherries well drained, patted dry, and finely chopped (reserve the juice, secret recipe at the end 😉 )
Preheat oven to 350 degrees.
Toast your almond slices on a parchment lined cookie sheet for about eight minutes, let cool and set aside.
Chop drained maraschino cherries and strainer a bowl (reserving juice). Place cherries on a paper towel to remove excess moisture so that your biscotti stays crunchy. Set aside.
Beat sugar and butter until smooth, add almond extract, and eggs until combined.
Using a sifter add flour, baking powder, and baking soda and mix until dough is formed. Fold in almonds and cherries.
If dough is crumbly, turn dough out onto a lightly floured surface and knead for a couple minutes.
Now divide dough in half and shape each half into a rectangle about 12” x 2.5”, and place each half on an ungreased cookie sheet.
Bake for 30 minutes or until the center of the dough is firm to the touch. Remove from the oven and cool. Once cooled, cut each rectangle on the bias into ½” slices using a serrated knife. Place slices, cut side down, on the ungreased cookie sheet.
Bake about 15 minutes. When they are lightly browned move to a cooling rack.
Once they’re cool they are ready to be enjoyed (and totally delicious in their own right). Or you can decorate them like we did using milk chocolate, white chocolate, sliced almonds and our own maraschino cherry white chocolate.
To make Maraschino Cherry-White Chocolate Glaze: simply melted ½ cup of white chocolate over a double boiler and whisk in about ¼ cup of the (room temperature) reserved maraschino cherry juice.
Have a fabulous morning… and day… evening…
Ingredients
- 1/2 cup butter softened1 tablespoon almond extract2 eggs3 1/2 cups all purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1 cup sliced almonds, toasted1 cup maraschino cherries well drained, patted dry, and finely chopped (reserve the juice, secret recipe at the end 😉 )
Instructions
- Preheat oven to 350 degrees.
- Toast your almond slices on a parchment lined cookie sheet for about eight minutes, let cool and set aside
- Chop drained maraschino cherries and get as much excess moisture removed using paper towel so that your biscotti stays crunchy. Set aside
- Beat sugar and butter until smooth, add
- almond extract, and eggs until combined.
- Using a sifter add flour, baking powder, and baking soda and mix until dough is formed.
- Fold in almonds and cherries.
- If dough is crumbly, turn dough out onto a lightly floured surface and knead for a couple minutes.
- Now divide dough in half and shape each half into a rectangle about 12” x 2.5”, and place each half on an ungreased cookie sheet.
- Bake for 30 minutes or until the center of the dough is firm to the touch. Remove from the oven and cool.
- Once cooled, cut each rectangle on the bias into ½” slices using a serrated knife. Place slices, cut side down, on the ungreased cookie sheet.
- Bake about 15 minutes. When they are lightly browned move to a cooling rack.
- Once they’re cool they are ready to be enjoyed. Or you can decorate them like we did using milk chocolate, white chocolate, sliced almonds and our own maraschino cherry white chocolate. We simply melted ½ cup of white chocolate over a double boiler and whisked in about ¼ cup of the (room temperature) reserved a maraschino cherry juice.
Love your post! Freshly baked biscotti is delightful! I had the pleasure of sampling yours and seriously became a biscotti lover. The texture and flavor was addicting! My favorite icing was the cherry flavored. I think it’s a great recipe and anyone who makes it will agree!
Thank you! I liked that icing too!
Best I ever had.
Right? So good! Thank you!