Can you think of any better afternoon snack than a Biscotti cookie and a cup of tea? This was my first try at my favorite cookie and it was a home run! Crunchy and sweet with a strong almond hit that will make your eyes roll in the back of your head with the first bite. I know many of my readers have nut allergies, read below I have some substitutions for you.
Makes 18 cookies-
1 cup Flour
1/4 cup Chopped Almonds
3/4 tsp Baking Powder
1/4 tsp Salt
1/3 cup Sugar
1 large Egg
2 tsp Vanilla Extract
1 tsp Almond Extract
1 tsp Lemon Juice
2 tsp Water
1/3 cup Dried Cherries
Preheat oven to 350 and cover a cookie sheet with parchment paper.
In a medium bowl combine flour, almonds, baking powder and salt. Set aside.
In a standing mixer or with a handheld mixer whisk the egg and sugar on medium until thick and pale about 5 minutes. Reduce to low and add in vanilla, almond extract water and lemon juice. Then add in (slowly) the flour mixture, then the cherries and move to the cookie sheet. With your hands (get them wet so the dough doesn’t stick) mold into a rectangle, think a piece of paper folded in half length wise. Bake until slightly browned around the edges, about 20 minutes.
Remove from oven and let cool on baking tray for 10 minutes, but leave the oven on we are not done with it. Move the large cookie to a cutting board, remove parchment carefully from bottom. Slice into 1/3 inch cookies lengthwise and place back on tray cut sides up. Bake for 5 minutes, flip over and bake for another 5-8 minutes. As they cool they will crisp up more, but they are divine right out of the oven slightly soft inside with a crisp exterior… plus you’ve gotta do a taste test right
Each Biscotti has:
Try these in my Orange Dream Parfait.
Nut allergies? Just replace the almonds with zest of one lemon and the almond extract with lemon juice and now you have Cherry Lemon Biscotti… YUM!