Cherry Biscotti

Cherry Biscotti With Almonds

Cherry Biscotti With Almonds dresses up basic biscotti for holidays or special gift giving. Make this recipe using candied cherries and chopped almonds.

The toasty, crunchy biscotti are perfect for breakfast with coffee.

Also great in the evening with hot cocoa or tea. The candied cherries impart just the right amount of sweetness and add a little chewiness to the otherwise crispy biscotti.

Great for entertaining or gift baskets – keep some handy in the freezer.

Just A Note – These biscotti will last for weeks if properly and thoroughly chilled before storing in an airtight container. Wrap them tightly in plastic wrap then in a large freezer bag if you plan on freezing them for later.

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Cherry Biscotti With Almonds
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Basic Biscotti with the addition of blanched almonds and candied cherries make this a special treat!
Course: Dessert
Cuisine: Italian
Servings: 12 Cookies
Calories: 210 kcal
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup coarsely chopped blanched almonds unsalted
  • 1 cup candied cherries halved
  • ¼ cup unsalted butter, cut in pieces and kept cold
  • 2 large eggs
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk
  • ½ teaspoon kosher salt
  1. Preheat the oven to 350F.
  2. Beat the eggs with the milk and vanilla extract until well blended.
  3. Whisk together the flour, sugar, baking powder and the kosher salt. Cut in pieces of the cold butter with a pastry cutter or use your hands. The mixture should resemble coarse meal.
  4. Stir the egg mixture into the dry ingredients and blend well. Add the almonds and candied cherries. Work the dough with your hands until you can make a ball in one hand.
  5. Divide the dough in half. Put one half on an ungreased baking sheet and with moistened hands shape it into a log, about 10 inches by 3 inches. Pat it down to ½-inch thickness. Leaving about 4 inches between the pieces of dough, repeat the procedure with the remaining half.
  6. Bake the biscotti in the hot oven for 30 to 35 minutes, or until golden brown and firm. Remove them to wire racks to cool, but leave the oven on.
  7. When the biscotti are cool enough to handle, cut them on a diagonal, using a serrated knife, into 3/4-inch slices. Arrange them on the same baking sheet and bake them another 15 minutes or until firm.
  8. Let the finished biscotti cool completely before storing in an airtight container.

Food For Thought – Once you get the hang of producing these biscotti, open yourself up to some variations. Dried cherries and even maraschino cherries add a different flavor and texture. Almond extract rather than vanilla will enhance the nut flavor.

You can even stray far from the original – try using chopped pistachios and raisins with 1 tablespoon of orange zest for an entirely different cookie.

Good To Know – Although usually served plain, these biscotti make an elegant presentation when drizzled with a sugar icing with a few drops of red food coloring. Keep it light, just a zigzag across the cut side, and just a shake or two of powdered sugar to finish.

Enjoy Cherry Biscotti!

Up Next:

Black Magic Cake

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