Cherry Almond Biscotti

These crisp and nutty cherry almond biscotti are the perfect treat to enjoy with a cup of coffee or tea. Packed with sweet dried cherries and crunchy almonds, they have a delightful balance of texture and flavor. With just 15 minutes of prep time, these twice-baked Italian cookies are well worth the effort!

Personal Story & Background

Biscotti have always felt like a little luxury in my kitchen. My love for them started during a trip to Italy, where I sipped espresso at a tiny café and nibbled on a crunchy almond biscotti. Ever since, I’ve been baking my own versions at home, and this cherry almond biscotti is one of my favorites.

The combination of tart dried cherries and toasted almonds brings a perfect harmony of flavors. I love making a big batch and storing them in an airtight container for easy snacking. Unlike store-bought versions, homemade biscotti have just the right amount of crunch without being too hard. Plus, they make fantastic gifts—wrapped up in a pretty tin, they’re always a hit during the holidays!

Ingredient Notes

• Almonds: Toasted almonds add crunch and depth to the biscotti.
• Dried Cherries: Slightly tart and chewy, they complement the sweetness of the dough.
• Almond Extract: Enhances the nutty flavor beautifully.
• Butter: Adds richness, though traditional biscotti are made without it for extra crunch.
• Eggs: Help bind the dough and give the biscotti structure.

Step-by-Step Instructions

Step 1: Prepare the Dough

Preheat the oven to 350°F. In a mixing bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs and almond extract, mixing until combined. Gradually stir in the dry ingredients, followed by the cherries and almonds.

Step 2: Shape and Bake

Divide the dough in half and shape it into two long, flat logs on a parchment-lined baking sheet. Bake for about 25 minutes or until lightly golden.

Step 3: Slice and Bake Again

Let the logs cool slightly, then slice them diagonally into ¾-inch pieces. Place the slices cut-side down on the baking sheet and bake for another 10-12 minutes per side until crisp and golden.

Expert Tips for the Best Results

• Chop cherries if they’re too large: This helps distribute them evenly in the dough.
• Cool slightly before slicing: Too hot, and they’ll crumble; too cold, and they’ll be hard to cut.
• Double-baking is key: This ensures the biscotti have the perfect crunch without being rock-hard.

Serving Suggestions

Enjoy these biscotti with a hot cup of coffee, tea, or even dipped in dessert wine for a traditional Italian touch. They also pair beautifully with vanilla ice cream or a dollop of mascarpone.

Storage and Reheating Tips

• Room Temperature: Store in an airtight container for up to 2 weeks.
• Freezer: Freeze for up to 3 months; thaw at room temperature before serving.
• Reheating: If they soften over time, pop them in a low oven (250°F) for 5-10 minutes to crisp them up.

Frequently Asked Questions

Can I use fresh cherries instead of dried?

Dried cherries work best since fresh ones add too much moisture, making the biscotti soft.

Can I make these without nuts?

Yes! Simply omit the almonds or replace them with sunflower seeds for a nut-free version.

How can I make chocolate-dipped biscotti?

Once cooled, dip one end of each biscotti in melted dark or white chocolate and let it set on parchment paper.

Conclusion

There’s something truly satisfying about making biscotti from scratch—especially when they turn out this delicious! Whether you’re enjoying them as a morning treat or sharing them with loved ones, these cherry almond biscotti are bound to become a favorite. Let me know if you give them a try!

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