My grandmother always had a jar of biscotti on the kitchen counter that snapped when you took one out — that cheerful little crack still lives in my memory. I grew up dunking those crunchy, almond-studded sticks into thick coffee while she told stories that smelled like orange zest and cinnamon. Making Cherry Almond Biscotti brings me right back to her sunlit kitchen: the oven humming, the scent of toasted nuts, and sticky chopped cherries dusting my hands. This version balances a buttery crunch with bright chewy cherries and a kiss of almond extract — perfect for dunking, gifting, or pretending you meant to make something fancy for breakfast.
Quick Facts
- Yield: Makes about 24 biscotti (Serves 8–10)
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
Why This Recipe is Awesome
This Cherry Almond Biscotti delivers that irresistible snap and a chewy cherry surprise in every bite. It crisps to the perfect golden edge, stays tender inside, and plays well with coffee, tea, or a dessert wine. It’s so reliable even your oven can’t mess it up, and the combination of toasted **almonds** and bright **dried cherries** feels both homey and a little indulgent.
Ingredients
For the Main Dish:
- 2 cups (10 oz) all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs, room temperature
- 1/3 cup (2.7 oz) unsalted butter, melted and cooled
- 1 tsp almond extract
- 1 tsp vanilla extract
- 3/4 cup sliced almonds, toasted
- 3/4 cup dried cherries, roughly chopped
- Zest of 1 orange (optional, but I love it)
- Coarse sugar or extra sliced almonds for sprinkling (optional)
- Optional: 4 oz semi-sweet chocolate, melted for dipping
For the Sauce / Garnish (if applicable):
- Optional melted chocolate for dipping or drizzling — about 4 oz.
How I Make It
Step 1:
I preheat the oven to 350°F and line a baking sheet with parchment. I toast the **sliced almonds** in a dry skillet for about 3–4 minutes until they smell nutty and turn light golden—watch closely, they go from perfect to burnt fast. In a bowl I whisk together **2 cups flour**, **1 cup sugar**, **1 1/2 tsp baking powder**, and **1/4 tsp salt** so the dry mix feels fluffy and even.
Step 2:
I beat the **eggs** with the **melted butter**, **almond extract**, **vanilla**, and **orange zest** until the mixture looks glossy. I stir the wet into the dry with a wooden spoon until the dough holds together; it should feel a bit sticky but not sloppy. Then I fold in the toasted **almonds** and chopped **dried cherries** so every bite gets a little fruit and crunch.
Step 3:
I shape the dough into two logs about 12 inches long and 2–3 inches wide right on the parchment (no flouring necessary if your hands stay slightly damp). I press gently so the top smooths out, then sprinkle with coarse sugar or extra almonds. Pop the pan into the oven and bake for about 25 minutes until the loaves smell toasty and the tops look set and slightly golden.
Step 4:
When the logs are ready, I pull the pan from the oven and let the loaves rest for 5 minutes—they firm up and become easier to slice. I lower the oven to 325°F, then slice the loaves on the diagonal into roughly 1/2-inch thick pieces using a serrated knife. I stand the slices upright and return them to the baking sheet, bake another 10–12 minutes, flip each piece, and bake an additional 10–12 minutes until they turn golden and crisp. You’ll hear that satisfying crisp as they finish—music to a baker’s ears.
Step 5:
I let the biscotti cool completely on a rack before dipping any into melted chocolate. The chocolate adds a glossy finish and extra richness, but I often skip it and still feel fancy. Store them in an airtight container; they keep their snap for days.
Pro Tips
- Toast the **almonds** first for a deeper flavor. I toss them into a skillet and stir constantly for a few minutes—don’t walk away.
- Use a serrated knife and a gentle sawing motion to slice the logs. Pressing down smashes the shape; sawing preserves the clean edges.
- If dough feels too sticky, chill for 10–15 minutes—it becomes much easier to shape.
- Dry cherries rehydrate slightly while baking; if your cherries seem extra tough, soak them in hot water for 5 minutes, pat dry, then use.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap **almonds** for chopped hazelnuts or pistachios for a different nutty profile; pistachios add a lovely color contrast.
- Replace dried cherries with dried cranberries or chopped raisins — cherries give a bright-tart pop, cranberries stay tangy.
- Dairy-free: replace butter with neutral oil at 3/4 the amount (see FAQ); the texture will change slightly but still crisp.
- Gluten-free: use a 1-to-1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it; texture may become a touch crumbly but still delicious.
Variations & Tips
- Chocolate-Almond: Stir in 1/2 cup mini chocolate chips with the nuts and cherries for a sweeter cookie.
- Orange-Pistachio: Use pistachios and a full tablespoon of orange zest for bright citrus notes.
- Spiced: Add 1/2 tsp cinnamon and 1/4 tsp cardamom for a cozy, warming twist.
- Kid-friendly: Replace almonds with chopped chocolate candies and skip the almond extract.
- Glazed: Mix powdered sugar with a splash of orange juice to drizzle over cooled biscotti for a glossy finish.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the biscotti and store them in an airtight container at room temperature for up to 2 weeks. You can freeze them for up to 3 months—thaw at room temperature before serving.
- Can I double the recipe?
- Sure thing. Use two baking sheets and rotate them halfway through baking so everything cooks evenly. You may need an extra few minutes for the first bake if your oven fills up.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil (so about 1/4 cup) and expect a slightly different mouthfeel—still tasty, just less rich.
- How do I know it’s done?
- The first bake looks set with a lightly golden top; the logs will feel firm to the touch. After slicing, the biscotti should turn golden on the edges and sound crisp when tapped. If they still feel soft, give them another few minutes in the oven.
- What if I don’t have ingredient X?
- If you lack dried cherries, use cranberries or raisins. No almond extract? Add an extra 1/2 tsp vanilla and a touch of orange zest to make up the flavor.
How I Like to Serve It
I love a biscotti alongside a steaming mug of coffee or a fragrant cup of Earl Grey. For a decadent treat, serve with a small glass of Vin Santo or sweet dessert wine for dipping. They also make charming gifts—stack a few tied with twine and a sprig of rosemary. In the morning they feel comforting; in the evening they read like a little dessert.
Notes
- Store biscotti in an airtight container at room temperature for up to 2 weeks or freeze for up to 3 months.
- If you try a savory variation, note that these guidelines assume no meat; for meat safety, cook to recommended internal temps (e.g., 165°F for poultry).
Final Thoughts
Closing: Now go bake a batch and let that oven fill the house with toasty, nutty, cherry-sweet smells—then sit down, dunk boldly, and enjoy the crackle.