This Cherry Almond Biscotti recipe is absolute biscotti perfection. Sometimes a sweet crunchy cookie just hits the spot. As you know, I'm a sucker for almond. Almond cherry chip cookies, blackberry almond cake, berry salad with cinnamon candied almonds... It's a thing. A great thing 😉 Traditionally biscotti is served with coffee or tea, but I like mine with a nice glass of milk or some hot chocolate in the winter time. Yep, sugar on top of sugar with that one! These are so delicious and the drizzle of white chocolate on top just ties the cherry and almond flavors together so beautifully.
Quick & Easy
It's true that biscotti isn't quite as quick as a regular cookie, but it really just needs a quick slice and some extra time in the oven- plus it's a perk that you don't have to scoop the dough into a bunch of cookies. These really are easy to make, definitely beginner level!
How to Make Cherry Almond Biscotti
- Mix softened butter on high speed with an electric mixer for 1 minute until fluffy. Add the sugars and beat until creamy. Add the eggs and extracts and beat on high about 1 minute until creamy and smooth. In another bowl whisk together the flour, salt and baking powder. Pour dry ingredients into wet ingredients and mix on low just until combined. Add the almonds and dried cherries and mix just until incorporated.
- Scoop the dough onto a full-sized parchment lined baking sheet and smooth into a log that is about 3" wide and 1" thick.
- Bake at 325* for 30-35 minutes until golden brown. Allow to cool for 5 minutes then slice diagonally into 1"- 1 ½ " strips. Turn the strips onto their sides and return to the oven to bake an additional 20-25 minutes until crisp. The very centers might still be slightly tender- but only slightly! They will finish crisping as they cool.
- Allow to cool completely, then melt ½ cup white chocolate chips in the microwave in 20 second intervals, stirring each time. When they are melted, put in a sandwich bag and snip the ends and drizzle on the cookies. Or, use spoonfuls and let is drizzle over the edges onto the cookies. Allow the white chocolate to cool, then enjoy!
- Music: Dayspring Musician: Fireflies
Tips & Tricks
Store in an airtight container for up to 5 days. If you live in a humid place, airtight is an absolute must! Feel free to try other dried fruits like craisins or blueberries!
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Cherry Almond Biscotti
- Total Time: 1 hour
- Yield: 10-12 cookies 1x
Description
Cherry Almond Biscotti is crunchy and sweet, but not too sweet. It has a delicious almond flavoring with almond slivers and tender dried cherries throughout and a light white chocolate drizzle to top it off.
Ingredients
- ½ cup (1 cube) softened butter, unsalted (if using salted, decrease salt by half)
- ½ cup granulated sugar
- ¼ brown sugar
- 2 large eggs
- 2 teaspoons almond extract
- ½ teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup slivered almonds
- ⅔ cup dried cherries
Instructions
- Mix softened butter on high speed with an electric mixer for 1 minute until fluffy.
- Add the sugars and beat until creamy.
- Add the eggs and extracts and beat on high about 1 minute until creamy and smooth.
- In another bowl whisk together the flour, salt and baking powder.
- Pour dry ingredients into wet ingredients and mix on low just until combined.
- Add the almonds and dried cherries and mix just until incorporated.
- Scoop the dough onto a full-sized parchment lined baking sheet and smooth into a log that is about 3" wide and 1" thick.
- Bake at 325* for 30-35 minutes until golden brown.
- Allow to cool for 5 minutes then slice diagonally into 1"- 1 ½ " strips.
- Turn the strips onto their sides and return to the oven to bake an additional 20-25 minutes until crisp. The very centers might still be slightly tender- but only slightly! They will finish crisping as they cool.
- Allow to cool completely, then melt ½ cup white chocolate chips in the microwave in 20 second intervals, stirring each time.
- When white chocolate chips are melted, put in a sandwich bag, snip a corner and drizzle on the cookies. Or, use spoonfuls and let is drizzle over the edges onto the cookies. Allow the white chocolate to cool
- Enjoy!
Notes
Store in an airtight container up to 5 days. Airtight is important in humid weather!
Feel free to substitute dried craisins or blueberries for a fun variation.
- Prep Time: 10
- Cook Time: 50
- Category: cookies
- Method: baking
- Cuisine: Italian
Keywords: biscotti, almond biscotti, italian cookies, crunchy cookies, cherry biscotti, white chocolate biscotti, cherry almond biscotti, almond cherry biscotti, coffee cookie, tea cookie, milk cookie, crisp cookie, almond cookie, cherry cookie, dried cherries, almonds, almond extract, white chocolate, dessert, party dessert, entertaining dessert, dessert for a party, pretty dessert, fancy yet simple dessert, elegant dessert, amaretto biscotti,
JC
I usually like my cookies super soft and chewy, but these were so good. Light and crisp, and the perfect flavor. Will make again.
★★★★★
Kathryn
These cherry almond biscottis were perfect for my cookie exchange. I love the chewy bits of cherries and the crunchiness from the almonds. Such a great combination!
★★★★★
Claudia Lamascolo
Both flavors complimented each other perfectly and we love the recipe!
★★★★★
Gina
Grew up eating biscotti at every holiday, especially Christmas so these were a fun recipe to try! Different flavors than we usually make but the same wonderful biscotti texture.
★★★★★
Kelly
I love this, it's my favorite biscotti recipe! Awesome flavor.
★★★★★