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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.
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
Recipe ingredients
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
- 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 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.
- 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 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.
More delicious desserts
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Cookie Recipes
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Pizzelle Cannoli
Chocolate Recipes
Easy Chocolate Mousse Recipe
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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.
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.
Recipe Video
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!).
- 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.
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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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.
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!!
Delicious cookies! I substituted half of the cherries for white chocolate chips instead of dipping the cookies in the chocolate. Everyone in my family loved them. Thanks for the great recipe!
YUM! Sounds delicious, Kerry! Glad your family loved them! – Meggan
I made 4 different recipes of biscotti for a bridal brunch last week and these were a big hit with everyone. The sweet maraschino cherries with the almonds and a chocolate drizzle we’re a perfect treat. Several ladies ask for recipe to make them for their family over holidays. Thank you for sharing this gem.
Hi Joyce, you’re so welcome! I’m happy they were a hit at the shower! Thank you for sharing this with the other guests. Take care! – Meggan
Easy to make and came out perfect
Hi Jennifer, I’m so glad! Take care! – Meggan
Dry and falling apart. Less flour next time.
Ellen, I’m so sorry they came out dry! I hope the next batch comes out to your liking! – Meggan
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.
I always seem to have difficulty making biscottis but these turned out perfectly. And the flavors are perfect!!
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 🙂
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. 😋
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.
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.
Oh I love the idea of using the cherry juice!!!! I’m definitely going to try this. Thanks for the tip!!!
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!
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!
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.
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!
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?
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!
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 :).
Have you tried these using dried cherries instead of maraschino?
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.
I make all kinds of biscotti..but havent tried he maraschino cherry…just tart cherry…..will definitely make and on my list now..ty.
I cannot find the baking temperature anywhere.
350 degrees! It’s 350 degrees. So sorry about that typo. :-/ Fixing post immediately!
These look spectacular!! I would eat a TON of these for sure. Must make!
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!
Cherry and almond biscotti are perfect for the holiday season! These look so delicious and I love your photography of them.