This easy Cherry Almond Biscotti is delightful dunked in coffee or enjoyed on its own. Sweet maraschino cherries and salty almonds liven up this classic Italian cookie.

Cherry almond biscotti on a plate.

Translated from Italian to English, “Biscotti” means twice-cooked or twice-baked. And since these easy cookies are ultra-crunchy from their two shifts in the oven, they’re pretty much foolproof.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Cherry Almond Biscotti Recipe

Recipe ingredients

Labeled ingredients for cherry almond biscotti

Ingredient notes

  • Almonds: To amplify the rich nutty essence of the slivered almonds and make them even crunchier, I recommend toasting them first. To toast the almonds, in a medium skillet over medium-low heat, heat almonds until browned and fragrant, stirring occasionally to prevent scorching, about 3 to 5 minutes.
  • Butter: Cold butter generally softens up in about 30 minutes when left out at room temperature. To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Heat the butter at 10% power for 1 minute. Afterward, gently press on the butter with your finger. If it’s still too firm, cook for another 40 seconds at 10% power.
  • Maraschino cherries: These typical sundae-toppers and Shirley Temple stars add a little more moisture to the batter than a classic biscotti might include. To combat this and ensure the quintessential biscotti crunch, drain the cherries well and press out as much liquid as possible before folding them in.
  • Chocolate chips: I prefer white chocolate with the cherries and almonds, but you could certainly substitute a different chocolate, or drizzle with a glaze, or leave them undecorated (they are pretty on their own!).

Step-by-step instructions

  1. Preheat oven to 350 degrees. In a standing mixer fit with the paddle attachment, or in a large bowl by hand, beat sugar, butter, almond extract, vanilla extract, and eggs until uniformly combined.
Ingredients for cherry almond biscotti in a mixing bowl.
  1. A flour, baking powder, and baking soda and mix well. Stir in almonds and cherries. Turn dough out onto a lightly floured surface. Gently knead 2 to 3 minutes or until dough holds together. Divide dough in half. Shape each half of dough into a rectangle about 10” x 3”, rounding the corners, and place each rectangle on an ungreased cookie sheet.
Cherry almond biscotti on a baking sheet before baking.
  1. Bake about 25 minutes or until the center of the dough is firm to the touch. Remove from the oven and cool on cookie sheet for 15 minutes. Remove to a cutting board. Cut each rectangle into ½” slices using a serrated knife.
Cherry almond biscotti on a cutting board after slicing.
  1. Place slices, cut side down, on the ungreased cookie sheet. Bake 15 minutes longer or until crisp and lightly browned. Immediately remove to a wire rack and cool completely.
Cherry almond biscotti on a baking sheet.
  1. Use a microwave-safe bowl and heat the chocolate in the microwave in 15 to 20-second intervals, stirring with a rubber spatula between each interval. Make sure you stir each time, or the chocolate could scorch. Once completely melted, carefully dip one end of each biscotti.
Cherry almond biscotti being dunked in melted white chocolate.
  1. Set on a cooling rack over a rimmed baking sheet to dry.
Cherry almond biscotti on a cooling rack.

Recipe tips and variations

  • Yield: This biscotti recipe makes 24 (3-inch x 1/2-inch) cookies.
  • Storage: Store biscotti in an airtight container or a zip-top bag in a cool, dry place away from direct sunlight. 
  • Make ahead: Since they’re so sturdy, biscotti are one of the best make ahead cookie recipes ever invented. Feel free to bake a batch or two and store for up to 2 to 3 weeks.
  • Freezer: To freeze biscotti, wrap tightly in plastic wrap and then transfer to a freezer-safe bag. Label the bag with the date and freeze for up 3 months. Thaw at room temperature before eating.
  • No cherries: Craving a classic almond biscotti? Omit the maraschino cherries and follow the recipe as written. The ingredient amounts, instructions, and baking times are the same.
  • Hazelnut biscotti: Omit the cherries and substitute 1 cup coarsely chopped, toasted hazelnuts for the almonds.
  • Anise biscotti: Omit the almonds, almond extract, vanilla extract, and cherries. Add 2 teaspoons ground anise seed and 2 teaspoons grated lemon zest to the butter mixture in step 1.
  • Orange biscotti: Omit the almonds, almond extract, vanilla extract, and cherries. Add 1 tablespoon grated orange zest to the butter mixture in step 1.
Cherry almond biscotti on a plate.

More delicious desserts

Cherry almond biscotti on a plate.

Cherry Almond Biscotti

This easy Cherry Almond Biscotti is delightful dunked in coffee or enjoyed on its own. Sweet maraschino cherries and salty almonds liven up this classic Italian cookie.
4.94 from 15 votes
Prep Time 15 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 20 mins
Servings 24 cookies
Course Dessert
Cuisine American, Italian
Calories 206

Ingredients 

  • 1 cup slivered almonds toasted if desired (see note 1)
  • 1 cup granulated sugar
  • ½ cup butter softened (see note 2)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup maraschino cherries well drained, patted dry, and finely chopped (see note 3)
  • 8 ounces white chocolate chips (see note 4)

Instructions 

  • Preheat oven to 350 degrees. In a standing mixer fit with the paddle attachment, or in a large bowl by hand, beat sugar, butter, almond extract, vanilla extract, and eggs until uniformly combined.
  • Add flour, baking powder, and baking soda and mix well. Stir in almonds and cherries. Turn dough out onto a lightly floured surface.
  • Gently knead 2 to 3 minutes or until dough holds together. Divide dough in half. Shape each half of dough into a rectangle about 10” x 3”, rounding the corners, and place each rectangle on an ungreased cookie sheet.
  • Bake about 25 minutes or until the center of the dough is firm to the touch. Remove from the oven and cool on cookie sheet for 15 minutes.
  • Remove to a cutting board. Cut each rectangle into ½-inch slices using a serrated knife. Place slices, cut side down, on the ungreased cookie sheet.
  • Bake 15 minutes longer or until crisp and lightly browned. Immediately remove to a wire rack and cool completely.
  • Use a microwave-safe bowl and heat the chocolate in the microwave in 15 to 20-second intervals, stirring with a rubber spatula between each interval. Make sure you stir each time, or the chocolate could scorch. Once completely melted, carefully dip one end of each biscotti. Set on a cooling rack over a rimmed baking sheet to dry.

Notes

  1. Almonds: To amplify the rich nutty essence of the slivered almonds and make them even crunchier, I recommend toasting them first. To toast the almonds, in a medium skillet over medium-low heat, heat almonds until browned and fragrant, stirring occasionally to prevent scorching, about 3 to 5 minutes.
  2. Butter: Cold butter generally softens up in about 30 minutes when left out at room temperature. To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Heat the butter at 10% power for 1 minute. Afterward, gently press on the butter with your finger. If it’s still too firm, cook for another 40 seconds at 10% power.
  3. Maraschino cherries: These typical sundae-toppers and Shirley Temple stars add a little more moisture to the batter than a classic biscotti might include. To combat this and ensure the quintessential biscotti crunch, drain the cherries well and press out as much liquid as possible before folding them in.
  4. Chocolate chips: I prefer white chocolate with the cherries and almonds, but you could certainly substitute a different chocolate, or drizzle with a glaze, or leave them undecorated (they are pretty on their own!).
  5. Yield: This biscotti recipe makes 24 (3-inch x 1/2-inch) cookies.
  6. Storage: Store biscotti in an airtight container or a zip-top bag in a cool, dry place away from direct sunlight. 
  7. Make ahead: Since they’re so sturdy, biscotti are one of the best make ahead cookie recipes ever invented. Feel free to bake a batch or two and store for up to 2 to 3 weeks.
  8. Freezer: To freeze biscotti, wrap tightly in plastic wrap and then transfer to a freezer-safe bag. Label the bag with the date and freeze for up 3 months. Thaw at room temperature before eating.
  9. No cherries: Craving a classic almond biscotti? Omit the maraschino cherries and follow the recipe as written. The ingredient amounts, instructions, and baking times are the same.
  10. Hazelnut biscotti: Omit the cherries and substitute 1 cup coarsely chopped, toasted hazelnuts for the almonds.
  11. Anise biscotti: Omit the almonds, almond extract, vanilla extract, and cherries. Add 2 teaspoons ground anise seed and 2 teaspoons grated lemon zest to the butter mixture in step 1.
  12. Orange biscotti: Omit the almonds, almond extract, vanilla extract, and cherries. Add 1 tablespoon grated orange zest to the butter mixture in step 1.

Nutrition

Serving: 1cookieCalories: 206kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 25mgSodium: 85mgPotassium: 74mgFiber: 1gSugar: 15gVitamin A: 144IUVitamin C: 1mgCalcium: 42mgIron: 1mg
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Comments

  1. The flavors are just what I’m looking for! I did extend the cooking time because I like my biscotti a little crisper. I drizzled milk chocolate and white chocolate over them. Delicious! Thank you for the recipe.5 stars

  2. I always seem to have difficulty making biscottis but these turned out perfectly. And the flavors are perfect!!5 stars

  3. I loved this recipe.. all I had were roasted mixed nuts but it worked well.
    Will definitely make this again.. going to try the cherry juice tip next time :)5 stars

  4. I tried your recipe using pistachios and dried maraschino cherries. They look nice on a Christmas cookie tray. I dipped the ends in either white or dark chocolate. I also added a little orange zest. 😋4 stars

  5. For the biscotti instead of 1tsp vanilla extract I used 1/2tsp vanilla and 1/2tsp maraschino cherry juice and on the icing I used 2TBSP water and 1TBSP cherry juice, this made them even better.

  6. For the biscotti instead of 1tsp vanilla extract I used 1/2tsp vanilla and 1/2tsp maraschino cherry juice and on the icing I used 2TBSP water and 1TBSP cherry juice, this made them even better.5 stars

    1. Oh I love the idea of using the cherry juice!!!! I’m definitely going to try this. Thanks for the tip!!!

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