Prep time: 30 minutes
Cook time: 30 to 40 minutes


  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup whole almonds
  • 1/2 cup dried cherries

Preheat oven to 350°F and line 2 baking sheets with parchment paper. Beat butter and sugar together in a large bowl until light and fluffy. Add eggs one at a time, beating well after each addition; stir in extracts. Stir together flour, baking powder and salt in a small bowl then add to larger bowl. When mixture forms a thick dough, stir in almonds and cherries. Knead several times on a lightly floured board then shape into 2 12 X 3-inch logs on prepared baking sheets. Bake for 20 minutes then let cool. Reduce oven temperature to 200°F. Cut biscotti into 1/2-inch pieces and place back on baking sheets; bake for 10 minutes more for softer biscotti or 20 minutes more for a crispier texture.

Pairs well With: Moscato