An easy recipe for Cherry Almond Biscotti. Sweet maraschino cherries and crunchy almonds liven up this classic Italian cookie. Biscotti means “twice baked” in Italian, and you’ll follow suit for lots of extra crunch!
In 1998, I was in high school in my first Accounting class. To combat the dryness of the Wisconsin winter air, my teacher had this lovely cherry-almond lotion that she used.
Looking back, it was probably just Jergen’s signature scent, but I remember thinking at the time: Cherries and almonds? That would be an amazing cookie.
What do you dip Biscotti in?
When I worked in an office, Biscotti were my choice of cookie to bring in for my coworkers. People would gleefully collect a biscotti from my desk and go dip it in their morning coffee.
How to make Biscotti
The dough is a bit crumbly in the bowl, so you just have to knead it for a few minutes (2 to 3 minutes) until it comes together. This gives you a chance to distribute the almonds and cherries evenly through the dough.
Are Biscotti hard?
Traditional biscotti are crunchy. Twice baked = super crunchy. The maraschino cherries potentially add more moisture to the batter than you would normally have, but I combat this by draining them extensively and pressing out as much liquid as possible.
How long can you keep Homemade Biscotti?
Store biscotti in a cool, dry place away from direct sunlight. Biscotti are best eaten with 2 to 3 weeks.
Can you freeze Biscotti?
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.
Cherry Almond Biscotti
For the biscotti:
For the glaze:
- 2 cups powdered sugar
- 3 tablespoons water
- 1/2 teaspoon vanilla extract
To make the biscotti:
- 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.
- 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.
- 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 on the bias into ½” 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. Top with glaze or other decorations as desired.
To make the glaze:
- Mix powdered sugar, water and vanilla in medium heat bowl until smooth. Drizzle over cooled biscotti. Let stand until glaze is set.
- To toast the almonds in the oven: Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat. Arrange the almonds in a single layer and roast until fragrant, about 10 minutes, stirring often.
- To toast the almonds on the stove top: In a small dry skillet over medium-high heat toast almonds until golden brown and fragrant, stirring frequently, about 15 minutes.
- The maraschino cherries add extra moisture to the biscotti and could very well reduce the "signature crunch" by Day 2 (that is, the day after you bake them). You reduce this risk draining the cherries well, pressing between paper towels to remove the moisture, and lastly by chopping the cherries as finely as possible. Either way, straight out of the oven they are as crisp as any biscotti but I just wanted to warn you.