Cherry Almond Biscotti

This post may contain affiliate links. For more information, please see our affiliate policy.

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.

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

Join Us

HUNGRY FOR MORE? Sign up for our weekly newsletter and follow along on FacebookPinterest, and Instagram for our latest recipes! Tag all your glorious creations #culinaryhill so we can eat vicariously through you.
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.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 24 cookies
Course Dessert
Cuisine American, Italian
Calories 206
4.96 from 45 votes

Ingredients 

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.

Recipe Video

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
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Website | + posts

Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

Quick & Easy Meals in Under 30 Minutes!
15 simple recipes for busy weeknights.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I made these today for my cookie exchange tomorrow. they are very pretty and smell wonderful. I found 25 min for the first bake is not quite enough, perhaps because of the cherries. I squeezed the heck out of them but I still think it slows the cooking process. So I baked for 30 min then cooled 15. the second bake I baked 10 min on one side and then flipped them over to bake an additional 10 on the other. This I found resulted in a nicely golden well dried cookie. after cooling I dipped the flat bottoms of the biscotti in white chocolate. I’m happy with the results. DO NOT skip the toasting of the almonds!! it makes all the difference!! I’d recommend this recipe to anyone looking for a wonderful cherry and Almond flavor bomb! just be sure as Megan says the get as much of the liquid out of those cherries!!4 stars

View all comments