Cherry Almond Biscotti is a timeless cookie that’s crisp, lightly sweet, and full of nutty almond flavor. This version combines slivered almonds and tart dried cherries, finished with a white chocolate drizzle for a pretty, delicious touch. The cookies are crunchy, not overly sweet, and make a wonderful addition to a cookie exchange, holiday platter, or coffee break.
These cherry almond biscottis were perfect for my cookie exchange. I loved the chewy cherries and crunchy almonds — such a great combination!
– Kathryn
Why This Recipe Is the Best
This Cherry Almond Biscotti recipe yields crisp, golden slices with a balanced sweetness and a satisfying almond aroma. The almonds provide a pleasant crunch while the dried cherries add chewy, bright pops of flavor. A light white chocolate drizzle adds visual appeal and a touch of extra sweetness without overpowering the cookie.
For another cherry-and-almond treat, consider trying an almond cherry chip cookie variation or any similar cherry-almond cookie.
How to Make Cherry Almond Biscotti
Follow these clear, step-by-step instructions for consistent results. The method is straightforward: mix, shape, bake, slice, and bake again until crisp.
- Using an electric mixer, beat 1 cube (½ cup) softened unsalted butter on high for 1 minute until fluffy. Add ½ cup granulated sugar and ¼ cup brown sugar and beat until creamy.
- Add 2 large eggs, 2 teaspoons almond extract, and ½ teaspoon vanilla extract. Beat on high for about 1 minute until smooth and well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet mixture and mix on low just until incorporated. Stir in ⅔ cup slivered almonds and ⅔ cup dried cherries until evenly distributed.
- Scoop the dough onto a full-sized parchment-lined baking sheet and shape into a log roughly 3 inches wide and 1 inch thick, smoothing the top.
- Bake in a preheated 325°F (163°C) oven for 30–35 minutes, until the log is golden brown. Remove from the oven and let cool for 5 minutes.
- Slice the log diagonally into 1″ to 1½” thick strips. Arrange the slices on their sides on the baking sheet and return to the oven to bake for an additional 20–25 minutes, until crisp. The centers can be just slightly tender when removed—they will firm up as they cool.
- Once the biscotti are completely cool, melt ½ cup white chocolate chips in the microwave in 20-second intervals, stirring between each, until smooth. Transfer melted white chocolate to a small bag or spoon and drizzle over the biscotti. Let the drizzle set before serving.
- Store cooled biscotti in an airtight container for up to 5 days; airtight storage is especially important in humid climates.
Variation: Stir in 1 cup chocolate chips and drizzle with milk chocolate for a cherry chocolate almond biscotti variation.
Tips & Tricks
Store biscotti in a cool, airtight container for up to five days. In humid environments, airtight storage is essential to preserve the crunch. You can swap the dried cherries for dried cranberries (craisins) or dried blueberries if you prefer a different fruit flavor. For an even crunchier bite, toast the slivered almonds lightly before folding them into the dough.
Recipe
Cherry Almond Biscotti
Nicole
Crunchy and lightly sweet biscotti with almond flavor, slivered almonds, and dried cherries, finished with a delicate white chocolate drizzle.
10 mins
50 mins
1 hr
12 cookies
245 kcal
Ingredients
- ½ cup (1 cube) softened unsalted butter (reduce added salt if using salted butter)
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 2 teaspoons almond extract
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup slivered almonds
- ⅔ cup dried cherries
Instructions
- Beat the softened butter with an electric mixer on high for 1 minute until fluffy. Add both sugars and beat until creamy.
- Beat in the eggs and extracts on high for about 1 minute until smooth.
- Whisk the flour, baking powder, and salt together in a separate bowl.
- Slowly add the dry ingredients to the wet ingredients and mix on low until just combined. Fold in the almonds and dried cherries.
- Form the dough into a log on a parchment-lined baking sheet, about 3″ wide and 1″ thick.
- Bake at 325°F (163°C) for 30–35 minutes until the log is golden. Cool 5 minutes.
- Slice the log diagonally into 1″–1½” slices, place them on their sides, and bake 20–25 minutes more until crisp. Allow to cool completely.
- Melt ½ cup white chocolate chips in the microwave in 20-second bursts, stirring until smooth. Drizzle over biscotti and let set.
- Enjoy with coffee or tea.
Notes
Store in an airtight container for up to 5 days. Substitute dried cranberries or dried blueberries for the cherries if you prefer a different flavor.
Nutrition
Serving: 1 cookie — Calories: 245 kcal — Carbohydrates: 31 g — Protein: 5 g — Fat: 12 g — Sugar: 12 g — Fiber: 2 g
Quick & Easy
While biscotti require a two-step bake, the process is simple: shape a log, bake, slice, and bake again. Because you bake the dough as a log, you save time on portioning — no scooping dozens of individual cookies. This recipe is beginner-friendly and yields reliably crisp results.
Try serving these biscotti with strong coffee, tea, or as a homemade gift during the holidays. They freeze and thaw well, so you can prepare them in advance and enjoy their crunchy texture later.