Dried Cherry Biscotti
Indulge in the perfect balance of chewy dried cherries and crisp, almond-scented goodness with this Dried Cherry Biscotti recipe. Ideal for dunking into coffee or tea, these Italian-inspired twice-baked cookies are made with pantry staples like all-purpose flour, granulated sugar, and eggs, with a touch of pure vanilla and almond extracts to enhance their nutty-sweet flavor. The combination of tart dried cherries and optional crunchy sliced almonds creates a delightful textural contrast in every bite. With just 15 minutes of prep time, this recipe yields a batch of biscotti that stays fresh for up to two weeks, making it a convenient and delicious homemade treat for any occasion. Perfect for holiday gifting or an everyday dessert, this biscotti recipe will easily become a household favorite!
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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
- 4 tablespoons Unsalted butter, softened
- 2 whole Large eggs
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon Almond extract
- 0.75 cup Dried cherries
- 0.5 cup Sliced almonds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a large mixing bowl, beat the softened butter with a hand or stand mixer until creamy.
Add the eggs, one at a time, to the butter, beating well after each addition. Then mix in the vanilla extract and almond extract.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough begins to form. You may need to switch to a spoon or your hands as the dough thickens.
Fold in the dried cherries and sliced almonds (if using) until evenly distributed throughout the dough.
Lightly flour your hands and shape the dough into two logs, approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spaced apart.
Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let cool for 10 minutes.
Reduce the oven temperature to 300°F (150°C).
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick biscotti slices. Place the slices cut-side down on the baking sheet.
Bake the biscotti for an additional 10 minutes, then flip each slice and bake for another 10 minutes, or until crisp and dry.
Remove from the oven and allow the biscotti to cool completely on a wire rack before serving. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 20.1 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 101 mg | 2% | |
*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.
