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Homemade Cherry Biscotti Recipe (Cantucci)
5 from 15 votes

Homemade Cherry Biscotti Recipe (Cantucci)

This homemade cherry biscotti, also known as cantucci, blends flour, sugar, baking powder, almond extract, lemon zest, sliced almonds, and Montmorency tart cherries into a crispy twice-baked cookie. The dough is shaped into logs and baked, then sliced and baked again to create a firm, crunchy texture ideal for dipping in coffee or wine. The cherries and almonds add tartness and crunch, offering a flavorful variation on traditional biscotti.

Prep Time
10 mins
Cook Time
40 mins
Additional Time
40 mins
Servings: 24
Calories: 98 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 2 cups 00 flour or bread flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 egg
  • 1 egg yolk
  • ½ teaspoon almond extract
  • lemon zest of 1
  • ½ cup almonds sliced
  • ½ Montmorency tart cherries cup

Instructions

    Cup of Yum
  1. Preheat the oven to 350°.
  2. In a large bowl mix together the flour, sugar, baking powder, and salt using a whisk until well combined.
  3. Form a well in the center of the dry ingredients using the back of your hand.
  4. Add the eggs, lemon zest, and almond extract to the center of the well and whisk or use a fork to scramble the eggs.
  5. Using a fork start to slowly bring the dry ingredients into the wet ingredients in the bowl to form a dough.
  6. Lightly knead the dough for 2 to 3 minutes.
  7. Add in the sliced almonds and some Montmorency tart cherries and mix it in until they are well combined.
  8. Split the dough in half and transfer them to a cookie sheet tray lined with parchment paper and flatten to make two 4” by 8” logs.
  9. Bake them in the oven at 350° for 25-30 minutes or until golden brown and firm and then let cool on the sheet tray for 20 minutes.
  10. Slice the baked dough using a serrated knife longways about a 1/3” to a ½” thick.
  11. Place the sliced cookie cut side up back on the cookie sheet tray lined with parchment paper and bake at 350° for another 10 to 15 minutes.
  12. Cool the biscotti on a cooling rack to room temperature.

Notes

  • You can prepare the biscotti dough and bake up to 2 days in advance to save time.
  • Store baked biscotti covered at room temperature for up to 5 days; refrigeration extends freshness to 7 days but they do not freeze well.
  • Roll the dough logs with a rolling pin if you want even thickness before baking.
  • Leave 4-6 inches between dough logs on the baking tray to allow space for spreading during baking.
  • The biscotti can be eaten right after the second bake when fully cooled.

Nutrition Information

Calories 98kcal (5%) Carbohydrates 17g (6%) Protein 3g (6%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 1g (5%) Trans Fat 1g (50%) Cholesterol 22mg (7%) Sodium 57mg (2%) Potassium 55mg (1%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 31IU (1%) Vitamin C 1mg (1%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 98

% Daily Value*

Calories 98kcal 5%
Carbohydrates 17g 6%
Protein 3g 6%
Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 22mg 7%
Sodium 57mg 2%
Potassium 55mg 1%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 31IU 1%
Vitamin C 1mg 1%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.