Cherry Almond Biscotti Recipe -
Cherry Almond Biscotti Recipe

Cherry Almond Biscotti

Recipe by  

"Usually served with dessert wine, this cherry almond biscotti is perfect with espresso or cappuccino."

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Ingredients Edit and Save

Original recipe makes 32 biscotti Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 40 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  2. Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
  3. Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  4. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  5. Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
  6. Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
  7. Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.
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Reviews More Reviews

Most Helpful Positive Review
May 30, 2013

My mother is a biscotti lover, so for her birthday this year I found this recipe and made them. They were a hit! I made them again for Mother's Day. Now I keep getting questioned when I'm making them again. I don't think she's going back to store bought. ;-) The one thing I changed the second time I made them was instead of 2 tsp vanilla extract, I used 1 tsp vanilla and 1/2 tsp almond extract, and 1/2 tsp anise extract. Going to experiment with dried blueberries, and cranberries, and other nuts eventually.

Most Helpful Critical Review
Dec 06, 2014

Made these biscotti today. They were flavorful, but the baking temperature 375 degrees, is too high. The ends of the loaves and the edges were very brown, nearly burned. Next time I'll bake the biscotti the way I've baked other biscotti recipes. Bake loaves at 350 for 30 minutes. Cool on rack for 10 minutes then cut into 1/2 inch slices with sharp knife. Place cut biscotti on the baking sheet and return to hot oven for another 15 minutes. Turn biscotti over. Turn off oven and place biscotti back into the oven until golden brown.

Jun 21, 2014

I love this recipe! It is so flavorful and have been asked to make it again and again!

Dec 20, 2014

Wonderful! Easy and very tasty! This recipe has gone into our must save and make every year section! To the reviewer who commented on the cooking temp: one should always adjust to their own oven and keep an eye on the baked goods. For the reviewer who asked about the Amaretto, it cannot be tasted in the dough. It enhances the taste of the cherries and that's about it. I do agree adding a little almond flavoring would be interesting to test. Thanks PJ's Kitchen for a wonderful recipe!

Dec 15, 2014

Truly delicious. Made these for Christmas gifts, and they got great reviews.

Feb 11, 2013

used pistachios, because i had a bunch of them, and i added about 4 oz. of chopped dark chocolate. i love that the dried cherries are left whole - it gives them a wonderful texture.


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  • Calories
  • 145 kcal
  • 7%
  • Carbohydrates
  • 24.3 g
  • 8%
  • Cholesterol
  • 27 mg
  • 9%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 88 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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