Chef Anne’s Dried Cherry & Almond Biscotti

Name: Chef Anne’s Dried Cherry & Almond Biscotti
Yield: makes: 35 to 50
Ingredients: 8 tablespoons (1 stick) unsalted butter, at room temperature; 1 cup granulated sugar; 2 large eggs, plus 1 white; 1 teaspoon vanilla extract; 2 cups all-purpose flour, plus more as needed; 1 teaspoon baking powder; Pinch of kosher salt; Grated zest of 1 lemon; 1/2 cup whole blanched almonds, toasted (see page 17); 3/4 cup dried cherries; 2 tablespoons turbinado sugar

December 9, 2011

Biscotti are traditional Italian cookies that you bake twice—they’re super-hard and crunchy because they’re meant to be dunkers. What I love about them is that you can flavor them any way you like. I love dried cherries and almonds (a killer combo!), but you can have fun swapping in other dried fruits, nuts, or spices if you want. Biscotti are the perfect dipping cookie—so whip up a batch and grab an espresso, some milk, or better yet, a glass of Vin Santo!

Recipe notes

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