Cherry Biscotti
Elevate your coffee break with these delightful Cherry Biscotti—a twice-baked Italian cookie that’s perfectly crunchy and bursting with sweet-tart dried cherries. This easy-to-make recipe combines the warm, nutty aroma of almond and vanilla extracts with the buttery richness of slivered almonds (optional) for a heavenly flavor profile. Whether dipped in espresso or enjoyed solo, these biscotti are prepared with simple pantry staples and come together in under an hour. With their golden-brown exterior and jewel-like cherries, these treats are not only delicious but also visually stunning, making them perfect for gifting or savoring during your leisurely moments. Bake a batch and create a slice of indulgence with this irresistible homemade Cherry Biscotti recipe!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 3 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 0.75 cup dried cherries
- 0.5 cup slivered almonds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk the eggs, melted butter, vanilla extract, and almond extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Gently fold in the dried cherries and slivered almonds (if using) until evenly distributed.
Transfer the dough to a lightly floured surface and divide it in half.
Shape each portion into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch.
Remove the baking sheet from the oven and let the logs cool for 10 minutes. Lower the oven temperature to 325°F (160°C).
Once cooled slightly, transfer the logs to a cutting board and use a serrated knife to slice them diagonally into 1/2-inch-thick pieces.
Place the biscotti slices cut-side down on the baking sheet. Bake for an additional 10 minutes, then flip the slices and bake for 10 minutes more, or until crisp and golden.
Allow the biscotti to cool completely on a wire rack before serving or storing in an airtight container.
Nutrition Facts
Calories |
2538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 379.3 g | 138% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 182.9 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 318 mg | 24% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 954 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
