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  • Prep Time
  • Cook Time
  • Servings
    40 cookies

Cherry Almond Biscotti

Main Ingredients: Flour

Yield: 40 cookies

Recipe courtesy of Kelly Velasco, Finalist in the 2016 Nikos® "Wave of Flavor" recipe contest


  • 1 stick butter, softened
  • 1 stick margarine, softened
  • 3/4 c. sugar
  • 5 eggs, room temperature
  • 1 tsp. almond extract
  • 1/2 tsp. vanilla extract
  • 1/2 c. cherry jam
  • 1/2 c. feta, crumbled
  • 1/2 c. dried cherries, chopped
  • 1/2 c. almonds, slivered
  • 3 cups flour


  1. Preheat oven 350. Use butter and margarine wrappers to grease a jelly roll pan. Using a stand mixer, cream butter and margarine for at least five minutes before adding sugar. Mix another 5 minutes. Add eggs one at a time mixing well after each egg. Add almond extract and cherry jam. Gradually add flour until well combined. Do not over mix. Fold in the feta cheese, chopped cherries and slivered almonds. Spread evenly in jelly roll pan.
  2. Bake 350 º F for 20-25 mins, until batter springs back and just starts to brown slightly. Remove and cool 5 minutes. Raise oven temp to 375 º F. Cut lengthwise into 10 one inch strips. Cut width-wise evenly into fourths. Remove half of the cookies to another baking pan, lay them on their unbaked sides and bake at 375 º F until browned and crispy, about 15-18 minutes. Repeat this with the rest of the cookies, cool and enjoy with a cup of tea of coffee.

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