Description
This Gluten-Free Cherry Almond Biscotti recipe combines toasted whole almonds with almond flour, Limoncello, and zesty lemon for a crunchy, flavorful treat. The biscotti are filled with cherry preserves, rolled into logs, sliced, and baked until golden, making them perfect for a coffee companion or a delightful snack.
Ingredients
Dry Ingredients
- 2 cups whole almonds, toasted
- 1/3 cup granulated sugar
- 2 tablespoons almond flour
- 1 lemon, zested
Wet Ingredients
- 1 large egg
- 2 tablespoons Limoncello
- 1/4 cup homemade or store-bought cherry preserves
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 375ºF (190ºC) and line a baking sheet with a silpat or parchment paper to prevent sticking and ensure even baking.
- Process Almonds and Sugar: In a food processor, pulse the toasted almonds with granulated sugar until the almonds are coarsely chopped, no larger than pea-sized pieces to maintain texture.
- Mix Dough: Transfer the almond and sugar mixture to a mixing bowl. Add the egg, almond flour, Limoncello, and lemon zest. Use your hands to thoroughly mix and incorporate all ingredients into a sticky dough. Allow the mixture to rest uncovered for about 30 minutes to let the flavors meld and the dough firm slightly.
- Shape Dough: Lightly moisten your work surface with a few drops of cold water. Place half of the dough onto the surface and press it into a 6x4-inch rectangle using your hands. Spread a layer of cherry preserves down the center of the rectangle.
- Roll and Slice: Using a bench scraper, carefully roll the dough over the cherry preserves filling, gently compressing it into a log shape. Cut this log into 8 even pieces with the bench scraper and place them flat on the prepared baking sheet. Repeat shaping with the remaining dough.
- Bake: Bake the biscotti for 14 to 16 minutes or until the almonds turn lightly golden and the cookies are set. Keep an eye on them to avoid over-browning.
- Cool and Serve: Remove the biscotti from the oven and transfer to a wire rack to cool completely before enjoying their crunchy texture and rich flavors.
Notes
- For a nut-free version, substitute almonds with pumpkin seeds and almond flour with oat flour.
- Resting the dough helps improve the texture by allowing moisture to distribute evenly.
- Use fresh lemon zest for the best citrus flavor.
- Cherry preserves can be replaced with raspberry or strawberry preserves if preferred.
- Store biscotti in an airtight container for up to one week to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian