Cherry Almond Biscotti

There’s something timeless about a good biscotti — that perfect crunch, a hint of sweetness, and the way it pairs so perfectly with a warm cup of coffee or tea. This Cherry Almond Biscotti takes the classic Italian cookie to a whole new level with chewy dried cherries, toasted almonds, and a delicate hint of vanilla and almond extract. It’s crisp, elegant, and just sweet enough to make every bite a small indulgence.

Behind the Recipe

This recipe was inspired by an afternoon in my grandmother’s kitchen, where biscotti meant more than just cookies — it meant connection, patience, and a touch of luxury in everyday life. The combination of cherries and almonds is a nod to her love of balance — fruity sweetness meets nutty crunch. Now, every time I bake a batch, the aroma of almonds and butter fills my home with that same nostalgic warmth.

Recipe Origin or Trivia

Biscotti originated in the Italian city of Prato and were first made as travel-friendly cookies — twice-baked for a long shelf life. The word biscotti literally means “twice cooked.” Traditionally, they were flavored with almonds and dipped in Vin Santo wine. Over time, modern versions like this one introduced fun twists — from chocolate dips to dried fruits — without losing the biscuit’s iconic crunch.

Why You’ll Love Cherry Almond Biscotti

These biscotti are everything you love about Italian cookies with a fruity twist.

Versatile: Perfect with coffee, tea, hot chocolate, or even dessert wine.

Budget-Friendly: Simple pantry staples make a fancy-looking treat.

Quick and Easy: No special equipment or complicated steps.

Customizable: Swap cherries for cranberries or almonds for pistachios.

Crowd-Pleasing: Beautiful, gift-worthy cookies for holidays or gatherings.

Make-Ahead Friendly: They stay fresh for weeks in an airtight container.

Great for Leftovers: Crumble over ice cream or yogurt for a crunchy topping.

Chef’s Pro Tips for Perfect Results

• Toast the almonds lightly before using for extra nutty flavor.
• Chop cherries just enough so they distribute evenly without clumping.
• Let the logs cool slightly before slicing — this keeps them from crumbling.
• Use a serrated knife and a gentle sawing motion for clean cuts.
• Bake the second time on a wire rack for even crispness on all sides.

Kitchen Tools You’ll Need

No fancy gadgets here — just the basics.

Mixing Bowls: For dry and wet ingredients.
Hand Mixer or Whisk: To blend butter and sugar until fluffy.
Baking Sheet: For shaping and baking the biscotti logs.
Parchment Paper: Keeps the cookies from sticking.
Serrated Knife: Essential for slicing the biscotti without breaking them.

Ingredients in Cherry Almond Biscotti

Each ingredient adds a little magic to the texture and flavor of this cookie.

1. All-Purpose Flour: 2 cups, provides the base and crisp structure.
2. Baking Powder: 1 teaspoon, helps the biscotti rise slightly for a light crunch.
3. Baking Soda: ¼ teaspoon, balances the acidity from the cherries and sugar.
4. Salt: ¼ teaspoon, enhances the overall flavor.
5. Eggs: 2 large, bind everything together and add richness.
6. Vanilla Extract: 1 teaspoon, adds warmth and depth.
7. Almond Extract: ¼ teaspoon, brings a fragrant nutty aroma.
8. Unsalted Butter: 4 tablespoons, adds moisture and richness.
9. Granulated Sugar: 1 cup, for sweetness and crispness.
10. Dried Cherries: 1 cup, slightly chopped for chewy bursts of flavor.
11. Slivered Almonds: 1 cup, slightly chopped for a crunchy bite.
12. Coarse Sugar Crystals: ⅓ cup, for a sparkling, sweet topping.

Chocolate Dipped (Optional):

13. Semi-Sweet or White Chocolate: 6 ounces, coarsely chopped, made with cocoa butter for smooth melting.
14. Shortening: 1 tablespoon, helps the chocolate set with a glossy finish.

Ingredient Substitutions

Dried Cherries: Use cranberries, apricots, or raisins.
Slivered Almonds: Try hazelnuts or pistachios.
Almond Extract: Use amaretto flavoring or skip for a milder taste.
Chocolate Dip: Replace with dark chocolate or drizzle with icing.

Ingredient Spotlight

Dried Cherries: Slightly tart and chewy, they add pops of fruity sweetness that balance the nutty almonds beautifully.

Almond Extract: A small amount makes a big difference, giving each bite a delicate fragrance that lingers.

Instructions for Making Cherry Almond Biscotti

Follow these steps to create bakery-perfect biscotti right at home.

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, beat butter and granulated sugar until creamy. Add eggs, vanilla, and almond extract; mix until smooth.
3. Prepare Your Cooking Vessel:
   Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in cherries and almonds with a spatula.
4. Assemble the Dish:
   Divide the dough in half. Shape each half into a log about 12 inches long and 3 inches wide. Place on the baking sheet. Sprinkle coarse sugar crystals evenly on top.
5. Cook to Perfection:
   Bake for 25–30 minutes until golden and firm to the touch. Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
6. Finishing Touches:
   Slice logs diagonally into ¾-inch pieces using a serrated knife. Arrange cut-side down on the baking sheet. Bake again for 10–12 minutes per side, until crisp and lightly browned.
7. Serve and Enjoy:
   Cool completely on a wire rack. For a chocolate-dipped version, melt chocolate with shortening and dip one end of each biscotti. Let set before serving.

Texture & Flavor Secrets

These biscotti strike the perfect balance between crisp and tender. The almonds give crunch, the cherries bring chewy sweetness, and the coarse sugar adds sparkle. Once dipped in chocolate, they gain a velvety finish that complements the toasted flavor beautifully.

Cooking Tips & Tricks

• Bake longer for extra crunch if you love dunking biscotti in coffee.
• Use real butter and cocoa butter-based chocolate for the best texture.
• Cool completely before storing to keep them crisp.
• Add orange zest for a citrusy twist.

What to Avoid

• Don’t overmix the dough — it can make the biscotti tough.
• Avoid slicing while too hot — they’ll crumble easily.
• Don’t store warm biscotti — moisture will ruin the crunch.
• Skip cheap chocolate — it won’t melt or coat evenly.

Nutrition Facts

Servings: 24 cookies
Calories per serving: ~160

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Make-Ahead and Storage Tips

Biscotti store well for up to 3 weeks in an airtight container at room temperature. You can also freeze the baked logs before slicing for up to 3 months — thaw, slice, and bake when ready. Dipped versions should be kept in a cool, dry place.

How to Serve Cherry Almond Biscotti

Serve with espresso, cappuccino, or hot tea. They also make wonderful gifts wrapped in clear bags tied with ribbon. Pair with a scoop of vanilla gelato for an elegant dessert.

Creative Leftover Transformations

• Crumble over yogurt or parfaits.
• Use as a crunchy layer in ice cream sundaes.
• Dip into hot chocolate for a decadent treat.

Additional Tips

• Add a pinch of cinnamon for a warm spice note.
• For a festive version, drizzle both dark and white chocolate.
• Let dipped biscotti rest on wax paper for a smooth chocolate finish.

Make It a Showstopper

Arrange biscotti in a glass jar or tin, alternating plain and chocolate-dipped ones for a bakery-style presentation. Dust lightly with powdered sugar before serving for an elegant touch.

Variations to Try

• Cranberry Pistachio: Use dried cranberries and chopped pistachios.
• Orange Almond: Add orange zest to the dough for brightness.
• White Chocolate Cherry: Dip in white chocolate and drizzle with dark.
• Double Chocolate: Add cocoa powder to the dough for a richer cookie.
• Holiday Biscotti: Mix in festive sprinkles or dip in peppermint chocolate.

FAQ’s

Q1: Can I make biscotti without nuts?
A1: Yes, just increase the dried cherries or add white chocolate chips instead.

Q2: How long do biscotti stay fresh?
A2: Up to 3 weeks if stored in an airtight container.

Q3: Can I freeze biscotti?
A3: Absolutely — both baked and unbaked logs freeze beautifully.

Q4: Why are my biscotti too soft?
A4: They may need a few extra minutes in the second bake.

Q5: Can I skip the chocolate dip?
A5: Definitely, they’re delicious on their own too.

Q6: What’s the best way to cut biscotti?
A6: Use a serrated knife and slice while slightly warm.

Q7: Can I use fresh cherries?
A7: Dried cherries work best; fresh ones add too much moisture.

Q8: Why are biscotti baked twice?
A8: The second bake gives them their signature crispness.

Q9: Can I use brown sugar instead of white?
A9: You can, but it’ll make them softer and slightly caramel-flavored.

Q10: How do I keep biscotti crunchy?
A10: Store them only after they’ve cooled completely and avoid humid places.

Conclusion

Cherry Almond Biscotti are a little slice of Italian bliss — crisp, nutty, and just sweet enough to brighten any day. With their rustic charm and delightful crunch, they make every coffee break feel special. Trust me, once you’ve made these, you’ll never buy store-bought biscotti again.

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