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.

Cherry almond biscotti on a baking sheet.

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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.

Some ingredients for cherry almond biscotti in a clear bowl.

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.

Ingredients for cherry almond biscotti in a clear bowl.

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.

Cherry almond biscotti dough on a baking sheet.

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 on a baking sheet.

Cherry almond biscotti on a sheet pan lined with parchment paper.

Cherry Almond Biscotti

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!
4.96 from 22 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 220


For the biscotti:

  • 1 cup slivered almonds toasted (see notes)
  • 1 cup granulated sugar
  • ½ cup butter softened
  • 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 notes)

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. 


  1. 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.
  2. 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.
  3. 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.


Calories: 220kcalCarbohydrates: 37gProtein: 3gFat: 7gSaturated Fat: 3gTrans Fat: 1gCholesterol: 24mgSodium: 81mgPotassium: 61mgFiber: 1gSugar: 22gVitamin A: 142IUCalcium: 33mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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  1. Gorgeous pictures. I made these cherry almond biscotti for the super bowl party and it was a crowd favorite. I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing, Meggan!5 stars

  2. I am obsessed with desserts! Definitely cherry almond biscotti will be yummy! I’m seriously so inspired right now. I need to add cinnamon to recipe and it would be perfect. Thx for sharing Meggan!5 stars

  3. Meghan, your recipe is the only one for maraschino biscotti that I have ever seen except for my mom’s. 
    Her recipe is well over 60 years old and it has been a family favorite since I was a small child; and I just turned 68. I can’t wait to try your cookie and compare the two. By the way, my mom always added toasted walnuts rather than almonds. You may want to try substituting the nuts once just for a new or different taste. Thank you for sharing.  Happy baking. 

    1. Hi Lois, thanks for the amazing story and comment! I would love to try walnuts. If you ever want to send her recipe my way, I would gladly accept it. No pressure! I just have this feeling hers will be better, having stood the test of time. :) Thanks again and take care!

  4. I’m going to try these in honor of my fiance, who used to order simply a bowl of maraschino cherries at restaurants when he was a kid haha. I noticed there are white chocolate chips in the photo but none in the recipe. They’re not supposed to be in the recipe, are they? 5 stars

    1. Hi Laura, the white chocolate chips on the plate are what you could call a “poorly chosen food prop.” Or garnish. They shouldn’t be there because they are not in the recipe. Sorry about that! I’m just like your fiance, but I already told the story in my post so I won’t bore you with it again. ;) Take care and I hope he loves the cookies!

    2. I’m planning to make these for a Valentine’s Day treat at work. I think I’m going to melt white chocolate and drizzle it over the biscotti instead of the glaze. So you could totally make the white chocolate fit :).

    1. Hi Lisa, I haven’t! But that sounds like a great idea. I think they would have staying power – you’d be able to leave them out on the counter longer at room temperature, I think.

  5. I make all kinds of biscotti..but havent tried he maraschino cherry…just tart cherry…..will definitely make and on my list now..ty.5 stars

  6. Target out of powdered sugar? Crazy!

    I really enjoy biscotti in the evenings for a little sweet snack and cherry is one of my favorite flavors. Pinned!5 stars

  7. Cherry and almond biscotti are perfect for the holiday season! These look so delicious and I love your photography of them.5 stars