SKU

Weight

Price

Product Options

Quantity

Home » Recipes » Almond Biscotti with Amaretto Soaked Cherries
Share This:

Almond Biscotti with Amaretto Soaked Cherries

Contribution for our 2012 Whole Grain Brunch partnership with Attune Foods. This recipe was not tested by Bob's Red Mill. Gluten Free, High Fiber, Soy Free.

Directions

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Step 2

Mix dry ingredients and set aside. In a stand mixer fitted with a beater blade, cream butter and sugar until light and fluffy, about 3 minutes. Scrape down the bowl and beater blade.

Step 3

Beat in eggs until incorporated, about 2 minutes. Scrape down the bowl and beater blade. Mix in amaretto and almond extract. Mix in dry ingredients. Scrape down the bowl and beater blade. Add almonds and cherries and mix until just combined.

Step 4

Divide mixture into two portions. Using a spatula, smooth mixture into two 12-inch long by 5-inch wide logs. Bake for 15 or 20 minutes or until logs are firm and just starting to brown. Remove from the oven and using a wide spatula tranfer logs to a cutting board. Using a sharp serrated knife, slice logs in half so you have four 6-inch by 5-inch portions in total. Cut biscotti slices lengthwise into 3/4-inch increments and return to the baking sheet. Bake for another 15 minutes or until golden brown.

Makes 20.
Almond Biscotti with Amaretto Soaked Cherries

Servings: 20

Rating

*****

Products Used in this Recipe

Gluten Free
Almond Meal/Flour

View Details »
Mixes
GF All Purpose Baking Flour

View Details »
Flours & Meals
White Cornmeal

View Details »
Baking Aids
Sea Salt

View Details »
Gluten Free
Xanthan Gum

View Details »
Baking Aids
Sliced Almonds

View Details »
Baking Aids
DRIED TART CHERRIES

View Details »

Ratings & Comments (1)

5 Stars  100%  1
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

*****

1 Review

Write A Review »

*****
a test June 4, 2012
it's a test "testing" !@#$%^&*()_+-=

Connect With Bob's Red Mill

Sign Up For Our Newsletter