Loaded Cherry Almond Biscotti
Crunchy biscotti loaded with tart dried cherries and toasted almonds, perfect for pairing with coffee or tea. This easy homemade treat offers a balanced sweetness and nutty aroma with a twice-baked crisp texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 24 slices 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
- 2 ½ cups (310 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (115 grams) unsalted butter, softened
- ¾ cup (150 grams) sugar
- 2 large eggs, room temperature
- 1 teaspoon pure almond extract
- 1 cup (150 grams) dried tart cherries, chopped
- 1 cup (120 grams) whole almonds, toasted and roughly chopped
- Optional: 1 tablespoon orange zest
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Toast the almonds in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant and lightly browned. Let cool, then chop roughly.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3–4 minutes.
- Beat in the eggs one at a time, then stir in the almond extract until combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. The dough should be thick and slightly sticky.
- Fold in the chopped dried cherries and toasted almonds. Add orange zest if using.
- Divide the dough in half. Shape each half into a log about 12 inches long and 2 ½ inches wide on the prepared baking sheet. Flatten the tops slightly.
- Bake the logs for 25–30 minutes or until golden brown and firm to the touch.
- Remove from oven and let logs cool on the baking sheet for about 10 minutes.
- Using a sharp serrated knife, slice the logs diagonally into ½ inch thick pieces. Lay the slices cut side down on the baking sheet.
- Return the slices to the oven and bake at 325°F (160°C) for 10–15 minutes, flipping halfway through, until crisp and dry but not overly browned.
- Transfer biscotti to a cooling rack to cool completely.
Notes
[‘Use softened but not melted butter for best texture.’, ‘Do not overmix after adding flour to avoid tough biscotti.’, ‘Chop cherries and almonds uniformly for even distribution and easier slicing.’, ‘Double baking at lower temperature is key for crispness.’, ‘Use a serrated knife to slice logs diagonally to prevent crumbling.’, ‘Cool logs before slicing to avoid breaking.’, ‘Store biscotti in an airtight container at room temperature for up to two weeks.’, ‘Freeze biscotti in a sealed bag for up to three months.’, ‘Reheat in a warm oven (300°F/150°C) for 5 minutes to refresh crunch.’]
Nutrition
- Serving Size: 1 biscotti slice
- Calories: 120
- Sugar: 10
- Sodium: 90
- Fat: 6.5
- Saturated Fat: 3.5
- Carbohydrates: 15
- Fiber: 1.5
- Protein: 2.5
Keywords: biscotti, cherry biscotti, almond biscotti, homemade biscotti, twice-baked cookies, Italian cookies, dried cherries, toasted almonds, easy biscotti recipe