Recipes and Cooking Cherry-Almond Biscotti By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on September 15, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Bake Time: 45 mins Cool Time: 15 mins Total Time: 25 mins Yield: 48 biscotti Jump to Nutrition Facts Ingredients 2 ¾ cup all-purpose flour 1 ½ cup sugar 1 ½ teaspoon baking powder 1 teaspoon salt 2 eggs 2 egg yolks 6 tablespoon butter, melted 1 cup coarsely chopped almonds ½ cup snipped dried cherries 1 tablespoon sugar 1 recipe Cream Cheese Drizzle Cream Cheese Drizzle 3 ounce softened cream cheese ¼ teaspoon almond extract 1 cup powdered sugar milk Directions Preheat oven to 325°F. Line two large cookie sheets with parchment paper; set aside. In a large bowl combine flour, the 1 1/2 cups sugar, the baking powder, and salt. Make a well in the center of the flour mixture. In a small bowl lightly beat eggs and egg yolks. Stir the melted butter into beaten eggs. Place egg mixture in the well in flour mixture; stir flour mixture until the dough starts to form a ball. Stir in almonds and dried cherries (dough will be crumbly). Use your hands to knead the dough until it comes together. Turn the dough out onto a lightly floured surface. Divide dough into three equal portions. Shape each portion into a 14-inch roll. Place rolls about 3 inches apart on prepared cookie sheets; flatten rolls slightly to about 1 1/2 inches wide. Sprinkle rolls with 1 tablespoon sugar. Bake in the preheated oven for 25 to 30 minutes or until rolls are firm and light brown. Remove from oven. Place cookie sheets on wire racks; cool for 15 minutes. Transfer rolls to cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn slices over; bake for 10 to 15 minutes more or until crisp and golden brown. Transfer biscotti to wire racks placed over sheets of waxed paper. Place Cream Cheese Drizzle in a small resealable plastic bag. Seal bag and snip off a tiny corner of the bag. Drizzle Cream Cheese Drizzle over biscotti. Let stand until set. Cream Cheese Drizzle In a medium bowl beat 3 ounces softened cream cheese and 1/4 teaspoon almond extract with an electric mixer on medium to high speed until creamy. Beat in 1 cup powdered sugar, adding milk as needed to make an icing of drizzling consistency. To Store: Layer undrizzled biscotti between sheets of waxed paper in an airtight container; seal. Store at room temperature for up to 3 days or freeze for up to 1 month. To serve, thaw cookies if frozen. Drizzle cookies as directed in Step 7. Rate it Print Nutrition Facts (per serving) 101 Calories 3g Fat 16g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 101 % Daily Value * Total Fat 3g 4% Saturated Fat 1g 5% Cholesterol 23mg 8% Sodium 79mg 3% Total Carbohydrate 16g 6% Total Sugars 10g Protein 2g Calcium 20.2mg 2% Iron 0.5mg 3% Potassium 33mg 1% Folate, total 16.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.