Crunchy and packed with flavor, these gluten free cherry almond biscotti make a tasty match for my morning coffee!

These beauties didn’t last long and were a huge hit even with the non-coffee drinkers!

Cassava Kitchen’s all-purpose cassava flour comes together with almond flour to make a great texture and flavor for these almond and cherry studded biscotti.

This is a sponsored post by Cassava Kitchen. All opinions expressed in this post are my own.

Craving more cassava? Check these out…

• Gluten Free Chocolate Chip Cookies
• Cassava Pasta Salad with Roasted Veggies

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Gluten Free Cherry Almond Biscotti

Author: Isis

Ingredients

• 1 1/4 cups Cassava Kitchen all-purpose cassava flour
• 3/4 cup almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup butter softened
• 1/2 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 cup chopped almonds
• 1/2 cup dried cherries
• Sugar for sprinkling

Instructions

1. Stir together cassava flour, almond flour, baking powder and salt, set aside
2. Cream together the butter and sugar on medium speed until light and fluffy
3. Add eggs, one at a time then vanilla and almond extract, mixing until fully combined
4. Set mixer to low and add flour mixture in small amounts until incorporated
5. Stir in almonds and cherries
6. Form dough into a ball, wrap in plastic wrap and refrigerate 30 minutes
7. Preheat oven to 350°F
8. Line baking sheet with parchment paper
9. Cut dough in half and place on baking sheet
10. Shape each half into a log about 4″ x 10″
11. Sprinkle logs with sugar
12. Bake about 30 min, until brown and firm to the touch
13. Cool on baking sheet 20 minutes
14. Cut each log into 8 biscotti
15. Turn each biscotti on its side and bake 18-20 minutes
16. Cool on baking sheet
17. Enjoy!