Homemade Cherry Biscotti Recipe (Cantucci)
User Reviews
5
Homemade Cherry Biscotti Recipe (Cantucci)
Description
Homemade Cherry Biscotti (Cantucci) are crafted by mixing flour, sugar, baking powder, and salt, then incorporating eggs, lemon zest, and almond extract to form a dough. Sliced almonds and Montmorency tart cherries are folded in to provide contrasting textures and a hint of fruit tartness. The dough is shaped into two flattened logs and baked until golden and firm.
After an initial bake, the logs are cooled and sliced lengthwise into thin pieces, which are baked again to achieve the characteristic crisp and crunchy biscotti texture. This twice-baking method helps develop the biscotti’s dry, sturdy nature that makes it excellent for dunking in beverages.
These biscotti can be enjoyed fresh from the oven or stored covered at room temperature for up to five days. They do not freeze well, so it’s best to consume them within that timeframe. The biscotti are firm and hold their shape well, while the tart cherries add brightness balanced by the nutty flavor of almonds.
The dough can be rolled with a pin to even out the logs if desired, and spacing between the logs on the baking sheet is important to allow for expansion during baking. These cookies offer a tasty treat that pairs nicely with coffee, tea, or dessert wines.
Ingredients
- 2 cups 00 flour or bread flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 egg
- 1 egg yolk
- ½ teaspoon almond extract
- lemon zest of 1
- ½ cup almonds sliced
- ½ Montmorency tart cherries cup
Instructions
- Preheat the oven to 350°.
- In a large bowl mix together the flour, sugar, baking powder, and salt using a whisk until well combined.
- Form a well in the center of the dry ingredients using the back of your hand.
- Add the eggs, lemon zest, and almond extract to the center of the well and whisk or use a fork to scramble the eggs.
- Using a fork start to slowly bring the dry ingredients into the wet ingredients in the bowl to form a dough.
- Lightly knead the dough for 2 to 3 minutes.
- Add in the sliced almonds and some Montmorency tart cherries and mix it in until they are well combined.
- Split the dough in half and transfer them to a cookie sheet tray lined with parchment paper and flatten to make two 4” by 8” logs.
- Bake them in the oven at 350° for 25-30 minutes or until golden brown and firm and then let cool on the sheet tray for 20 minutes.
- Slice the baked dough using a serrated knife longways about a 1/3” to a ½” thick.
- Place the sliced cookie cut side up back on the cookie sheet tray lined with parchment paper and bake at 350° for another 10 to 15 minutes.
- Cool the biscotti on a cooling rack to room temperature.
Notes
- You can prepare the biscotti dough and bake up to 2 days in advance to save time.
- Store baked biscotti covered at room temperature for up to 5 days; refrigeration extends freshness to 7 days but they do not freeze well.
- Roll the dough logs with a rolling pin if you want even thickness before baking.
- Leave 4-6 inches between dough logs on the baking tray to allow space for spreading during baking.
- The biscotti can be eaten right after the second bake when fully cooled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 98 kcal
% Daily Value*
| Calories | 98kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 57mg | 2% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
