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

Gallery

Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
20 mins
total:
1 hr 40 mins
Servings:
32
Yield:
32 biscotti
Advertisement

Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

    Advertisement
  • 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.

  • 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.

  • 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.

  • 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.

  • 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).

  • Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.

Nutrition Facts

145 calories; protein 2.9g 6% DV; carbohydrates 24.3g 8% DV; fat 3.4g 5% DV; cholesterol 27.1mg 9% DV; sodium 87.9mg 4% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/30/2013
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. Read More
(4)

Most helpful critical review

Rating: 3 stars
12/06/2014
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. Read More
(9)
15 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
12/06/2014
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. Read More
(9)
Rating: 5 stars
05/30/2013
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. Read More
(4)
Rating: 5 stars
06/21/2014
I love this recipe! It is so flavorful and have been asked to make it again and again! Read More
(3)
Advertisement
Rating: 5 stars
12/16/2014
Truly delicious. Made these for Christmas gifts and they got great reviews. Read More
(2)
Rating: 4 stars
02/12/2013
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. Read More
(2)
Rating: 5 stars
12/20/2014
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! Read More
(2)
Advertisement
Rating: 4 stars
08/11/2018
Made it exactly as recipe called for. 375 was a little too high and bottom of biscotti dough got very dark. Taste is phenomenal will make again but adjust temp. Read More
(1)
Rating: 4 stars
12/21/2015
great recipe once you figure it out very confused directions had to clean them up then it worked great Read More
(1)
Rating: 5 stars
08/31/2018
I followed the recipe and will definitely be making them again. Read More