Delicious Cherry Almond Biscotti
A cozy, crunchy twice-baked cookie featuring toasted almonds and sweet cherries, perfect for coffee breaks or gifting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 24 biscotti (about 12 servings, 2 biscotti per serving) 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- 1 cup (150g) dried cherries, chopped and soaked in 2 tbsp almond liqueur or warm water
- 1 cup (100g) sliced almonds, toasted lightly
- Optional: pinch of cinnamon or nutmeg
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Soak the dried cherries in almond liqueur or warm water for about 10 minutes, then drain and set aside.
- Toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.
- In a large bowl, cream ½ cup (115g) softened unsalted butter with ¾ cup (150g) granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in 2 large eggs, 1 tsp vanilla extract, and ½ tsp almond extract until combined.
- In a separate bowl, whisk together 2 ½ cups (315g) all-purpose flour, 1 tsp baking powder, ½ tsp salt, and optional spices.
- Gradually add the dry ingredients into the wet ingredients, stirring gently to form a stiff dough.
- Fold in the soaked cherries and toasted almonds carefully to distribute evenly.
- Shape the dough into two logs about 12 inches (30 cm) long and 2 inches (5 cm) wide on the prepared baking sheet. Wet your hands slightly to smooth the surface.
- Bake the logs for 30-35 minutes until lightly golden and firm to the touch.
- Cool for 10 minutes on the baking sheet, then transfer to a cutting board.
- Using a sharp serrated knife, slice diagonally into ½-inch (1.25 cm) thick biscotti.
- Arrange slices cut-side down back on the baking sheet and bake for another 12-15 minutes, flipping once halfway through, until crisp and golden all over.
- Cool completely on a wire rack before serving or storing.
Notes
Use softened but not melted butter for best texture. Toast almonds for maximum flavor. Soak cherries in almond liqueur or warm water to plump them. If dough is sticky, chill for 15 minutes before shaping. Flip biscotti halfway through second bake for even crispness. Store in airtight container at room temperature for up to two weeks or freeze for up to three months.
Nutrition
- Serving Size: 2 biscotti
- Calories: 160
- Sugar: 12
- Sodium: 90
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
Keywords: cherry almond biscotti, biscotti recipe, twice-baked cookies, almond cookies, cherry cookies, cozy treats, easy biscotti