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Cherry Almond Biscotti ina red baking box on a white table.
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Cherry Almond Biscotti

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.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: almond, cherry almond, cherry almond biscotti
Servings: 12 pieces
Calories: 351cal
Author: Amy Desrosiers
Cost: $3


  • stand mixer
  • paddle attachment
  • Wooden Spoon
  • serrated knife
  • Large Baking Sheet
  • parchment paper


  • 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)


  • 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.
  • Once biscotti are fully cooled, enjoy or store them in an airtight container for up to 2 weeks.


Nutritional values may vary and are meant to be a guide. 
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: 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.


Serving: 1piece | Calories: 351cal | Carbohydrates: 55g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 71mg | Potassium: 144mg | Fiber: 2g | Sugar: 25g | Vitamin A: 289IU | Calcium: 59mg | Iron: 2mg