Crunchy, slightly sweet, and studded with cherry and almond, these biscotti are the kind of cookie I reach for when I want something that holds up to dunking in coffee or tea. They travel well, store beautifully, and the white chocolate dip gives them a little holiday polish without any fuss. I like making them on a quiet morning, when I can take my time shaping the logs and enjoy the steady hum of the oven.
This recipe gives you classic twice-baked biscotti with a Cherry Almond twist. The maraschino cherries add bright, chewy pops; the slivered almonds add bite and texture; and almond extract (paired with vanilla) keeps the flavor anchored. Follow the steps and the timing closely and you’ll get even, crisp biscotti every time.
Below you’ll find the ingredients exactly as listed, step-by-step directions taken directly from the recipe source, and practical tips for equipment, common missteps, and storage. No gimmicks—just clear, usable advice so your biscotti come out great.
What’s in the Bowl
These biscotti are a straightforward dough: butter, sugar, eggs, extracts, flour, leaveners, cherries, and almonds. Nothing fussy. The texture comes from mixing until just combined, shaping into firm logs, and baking twice to drive out moisture and get that signature snap.
Ingredients
- 1 cup slivered almonds — Adds crunch and a toasty note; toast them briefly if you want more depth.
- 1 cup granulated sugar — Sweetens and helps with the structure after creaming with butter.
- ½ cup butter, softened — Fat for flavor and tenderness; stick to the softened stage for easy creaming.
- 1 teaspoon almond extract — Key flavor that lifts the almonds and cherries.
- 1 teaspoon vanilla extract — Rounds the flavor and keeps the sweetness from tasting flat.
- 2 eggs — Bind and enrich the dough; room temperature eggs make mixing smoother.
- 3 ½ cups all-purpose flour — The main structure; measure by spooning into the cup and leveling for accuracy.
- 1 teaspoon baking powder — Gives a light rise so the logs bake evenly.
- ½ teaspoon baking soda — Works with the acid profile to balance lift and texture.
- 1 cup maraschino cherries, well drained, patted dry, and finely chopped (see note 1) — The bright, chewy bits; drying them prevents soggy dough.
- 8 ounces white chocolate chips — Melted for dipping; use good-quality chips for a smooth finish.
Step-by-Step: Cherry Almond Biscotti
- Preheat the oven to 350°F.
- Drain the maraschino cherries well, pat dry with paper towels, and finely chop. Set aside.
- In a stand mixer fitted with the paddle attachment, or in a large bowl by hand, beat the granulated sugar, softened butter, almond extract, vanilla extract, and eggs until uniformly combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda.
- Add the flour mixture to the wet ingredients and mix until just combined.
- Stir in the slivered almonds and the chopped, drained cherries until evenly distributed through the dough.
- Turn the dough out onto a lightly floured surface and gently knead 2 to 3 minutes, until the dough holds together.
- Divide the dough in half. Shape each half into a rectangle (log) about 10 inches long and 3 inches wide with rounded corners. Place the two logs on an ungreased cookie sheet.
- Bake the logs about 25 minutes, or until the centers are firm to the touch.
- Remove the cookie sheet from the oven and let the logs cool on the cookie sheet for 15 minutes.
- Transfer the logs to a cutting board and, using a serrated knife, cut each log into 1/2‑inch slices.
- Arrange the slices cut side down on the same ungreased cookie sheet.
- Bake the slices 15 minutes longer, or until the biscotti are crisp and lightly browned.
- Immediately transfer the baked biscotti to a wire rack and cool completely.
- Place the white chocolate chips in a microwave‑safe bowl and heat in the microwave in 15–20 second intervals, stirring between each interval, until completely melted and smooth (stir each time to avoid scorching).
- Dip one end of each cooled biscotti into the melted white chocolate and set on a cooling rack over a rimmed baking sheet to catch drips. Let the chocolate set completely before serving or storing.
Why Cooks Rave About It
These biscotti get praise because they do exactly what biscotti should: crisp all the way through, with mix-ins that hold their shape and add interest. The twice-bake method is forgiving. If the first bake leaves the log a touch soft in the center, the slices firm properly in the second bake. That predictable transformation is a huge reason home bakers return to this recipe.
The flavor balance matters too. Sweet white chocolate and bright cherries could have felt cloying, but almond extract and real slivered almonds anchor the sweetness and give a nutty counterpoint. The dough is sturdy, so the biscotti nibble rather than crumble—perfect for dunking without falling apart.
Quick Replacement Ideas
- Almonds — Swap with an equal amount of chopped hazelnuts or pecans for a different nutty profile.
- Maraschino cherries — Use dried cherries or cranberries if you prefer less moisture; increase quantity to maintain chew.
- White chocolate chips — Substitute semi-sweet or dark chocolate chips if you want less sweetness.
- Almond extract — If you’re short on almond extract, increase vanilla to 2 teaspoons and add a pinch of almond-like flavor with toasted nut topping (if available).
Tools & Equipment Needed
- Stand mixer with paddle attachment or a large mixing bowl and sturdy spoon
- Measuring cups and spoons
- Serrated knife for clean slicing
- Cookie sheet(s) — ungreased as directed
- Wire cooling rack and a rimmed baking sheet (for chocolate drips)
- Microwave-safe bowl or double boiler for melting chocolate
Missteps & Fixes
Problem: Logs spread too much or are flat
Fix: Your dough may be too soft or overworked. Chill the formed logs 10–15 minutes before the first bake to help them keep shape. Also, make sure your butter is softened—not melted—so the dough remains firm enough to hold a log shape.
Problem: Soggy centers after first bake
Fix: Let the logs cool on the pan for the full 15 minutes called for before slicing. If you slice while still too warm they can compress and stay soft. Also confirm oven temperature with an oven thermometer—an oven running cool will not finish the first bake properly.
Problem: Biscotti are hard as rocks
Fix: Biscotti should be crisp but not tooth-breaking. If yours are overly hard, reduce the second-bake time by a few minutes next batch and check for light browning rather than deep color. Also, store them in an airtight container at room temperature; they’ll soften slightly to a pleasant crunch.
Problem: Chocolate seizes while melting
Fix: Stir frequently and use short microwave bursts. If chocolate seizes, a teaspoon of neutral oil or a small amount of vegetable shortening stirred in can smooth it. Better yet, melt over low heat in a double boiler for gentle control.
Warm & Cool Weather Spins
In warm months, keep dough and formed logs chilled until ready to bake to prevent spreading. You can even bake one log at a time if your kitchen is hot; it’s slower but yields better shape. For cool weather, the dough will be firmer; watch that it doesn’t dry out—cover with plastic if you need to pause while shaping.
For seasonal flavor shifts: fold in a pinch of cinnamon in autumn, or add a teaspoon of orange zest in winter to brighten the cherry. These small tweaks change the profile without altering technique.
If You’re Curious
Yes, you can mix the cherries and almonds by hand to avoid overworking the dough. The recipe calls for gentle kneading—2 to 3 minutes—to bring the dough together. That’s intentional: you want cohesion, not gluten development. Over-kneading makes the biscotti tough.
Maraschino cherries add moisture even when drained, which is why the directions emphasize patting them dry. If you use dried fruit instead, expect a slightly denser crumb and possibly a need to shorten the second bake time by a couple of minutes to prevent excessive dryness.
How to Store & Reheat
Store completely cooled biscotti in an airtight container at room temperature for up to two weeks. They keep their crunch well. For longer storage, freeze in a sealed bag for up to three months—thaw at room temperature before serving.
To refresh biscotti that have softened, toast them in a 300°F oven for 5–8 minutes. Let them cool on a rack so they crisp up as they release any remaining steam.
FAQ
Can I use fresh cherries instead of maraschino? Fresh cherries have a much higher water content and will change the dough texture. If you want fresh, pit and chop them, then pat dry and consider roasting briefly to remove excess moisture. Dried cherries are a simpler swap.
Do I need to toast the almonds first? You don’t have to, but a quick toast in a dry skillet or the oven enhances their flavor. Let them cool before folding into the dough so they don’t add heat to the dough.
Can I dip the biscotti in chocolate before or after they’re fully cool? Wait until they’re completely cool. Chocolate will set poorly on warm biscotti and can cause condensation that makes the coating streaky.
Is this dough freezable before baking? Yes. Shape the logs, wrap tightly, and freeze. Bake from frozen—add a few extra minutes to the initial bake time.
That’s a Wrap
Cherry Almond Biscotti are unfussy to make and rewarding to eat. Follow the steps exactly for dependable results, dry the cherries, watch your oven temperature, and you’ll have biscotti that are crisp, nutty, and perfectly balanced with pockets of cherry. Dip them in your favorite coffee or share a box with friends. Simple, sturdy, and delicious—what more do you need?
Cherry Almond Biscotti
Ingredients
Ingredients
- 1 cupslivered almonds
- 1 cupgranulated sugar
- 1/2 cupbuttersoftened
- 1 teaspoonalmond extract
- 1 teaspoonvanilla extract
- 2 eggs
- 3 1/2 cupsall-purpose flour
- 1 teaspoonbaking powder
- 1/2 teaspoonbaking soda
- 1 cupmaraschino cherrieswell drained patted dry, and finely chopped (see note 1)
- 8 ounceswhite chocolate chips
Instructions
Instructions
- Preheat the oven to 350°F.
- Drain the maraschino cherries well, pat dry with paper towels, and finely chop. Set aside.
- In a stand mixer fitted with the paddle attachment, or in a large bowl by hand, beat the granulated sugar, softened butter, almond extract, vanilla extract, and eggs until uniformly combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda.
- Add the flour mixture to the wet ingredients and mix until just combined.
- Stir in the slivered almonds and the chopped, drained cherries until evenly distributed through the dough.
- Turn the dough out onto a lightly floured surface and gently knead 2 to 3 minutes, until the dough holds together.
- Divide the dough in half. Shape each half into a rectangle (log) about 10 inches long and 3 inches wide with rounded corners. Place the two logs on an ungreased cookie sheet.
- Bake the logs about 25 minutes, or until the centers are firm to the touch.
- Remove the cookie sheet from the oven and let the logs cool on the cookie sheet for 15 minutes.
- Transfer the logs to a cutting board and, using a serrated knife, cut each log into 1/2‑inch slices.
- Arrange the slices cut side down on the same ungreased cookie sheet.
- Bake the slices 15 minutes longer, or until the biscotti are crisp and lightly browned.
- Immediately transfer the baked biscotti to a wire rack and cool completely.
- Place the white chocolate chips in a microwave‑safe bowl and heat in the microwave in 15–20 second intervals, stirring between each interval, until completely melted and smooth (stir each time to avoid scorching).
- Dip one end of each cooled biscotti into the melted white chocolate and set on a cooling rack over a rimmed baking sheet to catch drips. Let the chocolate set completely before serving or storing.
Equipment
- Oven
- Stand mixer
- paddle attachment
- Large Bowl
- Mixing Bowl
- Cutting Board
- serrated knife
- Cookie sheet
- rimmed baking sheet
- Wire Rack
- Microwave-safe Bowl
- Microwave
Notes
Yield:This biscotti recipe makes 24 (3-inch x 1/2-inch) cookies.
Storage:Store biscotti in an airtight container or a zip-top bag in a cool, dry place away from direct sunlight.
