This post was sponsored by Starbucks as part of an Influencer Activation for Influence Central. I received compensation and complimentary products to facilitate my review
These delectable Italian Cherry Almond Biscotti (Cantucci) are the perfect cookies to dip in wine, coffee and hot cocoa for breakfast, snack or dessert. Yummy!
Cherry Almond Biscotti
When I think of my favorite childhood memories, one of the most pleasurable ones was drinking hot chocolate and dipping a cookie inside. These Cherry Almond Biscotti are crunchy and are shaped for dipping into wine, coffee, and hot cocoa. Perfect for my nostalgia.
Don’t think that that just because these Italian cookies are made for dipping they don’t have any flavor. On the contrary, I aromatized them with vanilla, almond, and lemon zest. The combination of the 3 with the chewy cherry and crunchy almonds, make these Cherry Almond Biscotti your favorite cookie recipe.
I am sure you’ve seen them sell in stores and bakeries and wondered if they were easy to bake at home. The answer is yes! They are definitely a no-brainer. You don’t even need a mixer, just 2 bowls, a whisk and a spatula. Biscotti literally means baked twice in Italian. With these cookies, you need to first bake them, then slice them and then re-bake them to get the crunchy texture we’re looking for.
But keep in mind, I don’t pair my Cherry Almond Biscotti with just any drink. I use the new Starbucks® Hot Cocoa K-Cups® available in 2 flavors: classic cocoa and salted caramel hot cocoa. I loved them!
Both flavors are delicious, with the perfect amount of sweetness, smoothness, and creaminess. They are made with real cocoa and low-fat milk, all you need is your Keurig machine and you’re all set to embark on this flavor journey. Next time I’ll top mine with some marshmallows and some whipped cream.
I hope you can try these delicious Cherry Almond Biscotti at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1 teaspoon of baking powder
- Pinch of salt
- ½ teaspoon of almond extract
- 1 teaspoon of vanilla
- 2 teaspoons of Lemon zest
- 2 large eggs
- 1/2 cup of almonds coarsely chopped
- 1/2 cup of dried cherries
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Preheat oven to 350 degrees Fahrenheit
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Line a sheet pan with parchment paper
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In a bowl, whisk the eggs, sugar, lemon zest, vanilla and almond extract
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In another bowl, sift the flour, baking powder and salt
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Add the egg mixture into the flour mixture folding gently with a spatula
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Pour in the chopped almonds and cherries. Mix with your hands until the dough is combined. Do not overmix
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Divide the dough into 2 equal parts
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Form each dough into a flat log approximately 12 inch long and 3 inch wide. Place the logs* on the sheet pan. Leave a space between them since the dough tends to spread during baking
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Bake for 28-30 minutes or until the logs have browned all over
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Remove from the oven and let the cool for 10 minutes
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Using a serrated knife (bread knife) cut each log diagonally into 1/2" inch slices (approximately)
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Place the cookies on 2 sheet pans lined with parchment paper
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Bake for 10 more minutes
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Remove from the oven and let the cookies cool on a cooling rack
If dough seems too sticky, moisten your hands with some water
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