4.9 from 144 votes
Cherry Almond Biscotti
Cherry Almond Biscotti feature toasted slivered almonds and finely chopped maraschino cherries mixed into a dough that is baked twice to create the classic crunchy texture. White chocolate chips add a sweet contrast to the nutty and fruity flavors. This layered baking method yields crisp, golden biscotti that hold their texture well, making them ideal for dipping in coffee or tea. The almonds provide a toasty crunch, while the cherries add moist bursts of flavor balanced by the white chocolate sweetness.
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
Servings:
24
cookies
Calories:
206 kcal
Course:
Dessert
Cuisine:
Italian, American
Ingredients
- 1 cup almonds toasted if desired (see note 1, slivered
- 1 cup granulated sugar
- ½ cup butter softened (see note 2)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 egg
- 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 stand 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.
Cup of Yum
Notes
- Toast slivered almonds to enhance their nutty flavor and crunch.
- Soften butter at room temperature or microwave briefly at low power before use.
- Drain maraschino cherries very well to maintain a crisp texture in the biscotti.
- White chocolate chips add sweetness but can be swapped or omitted if desired.
- Store biscotti in an airtight container for up to 3 weeks at room temperature.
- Freeze biscotti tightly wrapped for up to 3 months; thaw before serving.
- For classic almond biscotti, omit cherries but keep quantities the same.
- Try hazelnuts instead of almonds or add citrus zest and spices for other flavor profiles.
Nutrition Information
Serving
1cookie
Calories
206kcal
(10%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
25mg
(8%)
Sodium
85mg
(4%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
144IU
(3%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 cookies
Amount Per Serving
Calories 206
% Daily Value*
| Serving | 1cookie | |
| Calories | 206kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 85mg | 4% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.