These perfectly toasted Cherry Almond Biscotti taste perfect with a hot cup of coffee or tea. They are made with pantry staples, maraschino cherries, and slivered almonds. Make them in less than 45 minutes for a tasty, baked treat.
If you love the flavor of cherry almond, this biscotti recipe is for you! These biscotti are perfectly toasted, crunchy, and not overly sweet. They bake up easily in the oven and are perfect for holiday desserts.
These biscotti are the perfect holiday staple in our home, but could ideally be eaten anytime of the year since the flavors are not overly seasonal. I enjoy these whenever I crave a crunchy cookie that is not too sweet.
- They are primarily made with pantry staples.
- You can enjoy these with or without icing (I prefer them without)
- The flavor of cherry and almond is spectacular & smells heavenly baking.
- These are super easy to bake up & taste like a gourmet treat!
Cherry Almond Biscotti
Over the years, we have shared a few biscotti recipes on our sites. Our go-to recipe is for these Iced Lemon Almond Biscotti. They are also a baked toasted cookie that can be enjoyed anytime of the year.
Ingredients for Cherry Almond Biscotti
To make this baked treat recipe, you will need all-purpose flour, granulated sugar, unsalted butter, eggs, baking powder, and soda, slivered almonds, maraschino cherries, and both vanilla + almond extracts.
How to Make Cherry Almond Biscotti
Supplies:
It is so easy to make Cherry Almond Biscotti. You will need a stand mixer with a paddle attachment, a medium-sized, parchment lined baking sheet, a wooden spoon, and a serrated knife.
Making:
In the bowl of a stand mixer, add sugar, and butter. Mix over medium speed until the butter is fluffy. Add in the extracts, and eggs, and combine until done.
Add in the baking powder, soda, and flour. /knead the dough over medium-high speed. Once the dough forms a solid ball around the paddle shut off the mixer, and remove the bowl. Fold in the slivered almonds and drained chopped cherries.
Form a 1″ thick log on a parchment-lined baking sheet. Bake for 30 minutes or until the biscotti feels firm in the center. Once done, allow to cool for 15 minutes before cutting biscotti into 1- 1 1/2″ logs.
Once biscotti are cut, rotate the pieces to toast the opposite side for an additional 15 minutes at 350 degrees Fahrenheit.
Biscotti will have a deep golden brown color and a nice crunch to them.
Baking Tips
Maraschino cherry liquid should be drained from the 12-ounce jar. You can however reserve a little of it to make a simple icing for your biscotti. It is super important to remove as much liquid from these as you can. Too much moisture will ruin your biscotti dough and make it a sticky mess.
Using a parchment-lined baking sheet allows the dough to not stick and will make it easier to gently sliced your baked log.
A serrated bread knife is the best type of knife to cut the biscotti log. You must however allow the log to cool for at least 15 minutes before slicing and baking. If you do not allow your biscotti to cool your slices with not cut neatly.
Cherry Almond Biscotti Icing
I prefer to not ice my cherry almond biscotti, but if you want to ice yours here is a simple recipe you can use.
- 2 cups powdered sugar
- 3 tablespoons reserved maraschino cherry juice.
Combine ingredients with a whisk. Allow icing to sit at room temperature for around 15 minutes to thicken up.
Storing Cherry Almond Biscotti
Storing: We recommend storing these biscotti in an airtight container at room temperature for up to 2 weeks.
Freezing: to freeze, allow cookies to fully cool before you put them in the freezer. Add biscotti to a baking sheet and freeze in a single layer until cookies are frozen. Store in a an airtight freezer bag for up to 3 months. Thaw at room temperature to enjoy.
Substitutions for Biscotti
Biscotti cookies vary greatly but there are a few substitutions you can make to these. However you will alter the type and flavor of these.
Add chopped walnuts or pecans instead of almonds.
Skip the almond extract and only use vanilla extract.
You can skip the maraschino cherries and use dried cherries.
You can ice these or enjoy them dry. For the icing, you can use 3 tablespoons of milk, and 1/2 tsp of vanilla extract in lieu of the maraschino cherry juice.
More Holiday Cookies to Try
Cherry Almond Biscotti
Equipment
- stand mixer
- paddle attachment
- Wooden Spoon
- serrated knife
- Large Baking Sheet
- parchment paper
Ingredients
- 1 cup granulated sugar
- 1 stick unsalted butter
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 3/4 cup slivered almonds
- 1 cup maraschino cherries chopped and drained (remove all liquid)
Instructions
- In the bowl of a stand mixer, add sugar, and butter. Mix over medium speed until the butter is fluffy. Add in the extracts, and eggs, and combine until done.
- Add in the baking powder, soda, and flour. /knead the dough over medium-high speed. Once the dough forms a solid ball around the paddle shut off the mixer, and remove the bowl. Fold in the slivered almonds and drained chopped cherries.
- Preheat oven to 350℉.
- Form a 1″ thick log on a parchment-lined baking sheet. Bake for 30 minutes or until the biscotti feels firm in the center. Once done, allow to cool for 15 minutes before cutting biscotti into 1- 1 1/2″ logs.
- Once biscotti are cut, rotate the pieces to toast the opposite side for an additional 15 minutes at 350℉. Biscotti will have a deep golden brown color and a nice crunch to them.
- Once biscotti are fully cooled, enjoy or store them in an airtight container for up to 2 weeks.
Notes
- 2 cups powdered sugar
- 3 tablespoons reserved maraschino cherry juice.
Nutrition
Sorry! It was 350F. Thank you!
What is the initial oven temp?