Candied Cherry Biscotti

The smell of toasted almonds and sweet cherries wafting from the oven always reminds me of Christmas at my Grandma’s house. She’d make a huge batch of biscotti, each bite packed with festive flavors. I’ve been trying to recreate her magic for years, and after countless trials in my Texas kitchen, I think I’ve finally nailed it with this candied cherry biscotti recipe. These twice-baked Italian cookies are crunchy, sweet, and perfect for dipping in coffee or a glass of Vin Santo. Trust me, this recipe will become a family favorite – it already is at my house!

Why This Recipe Works

Let’s be honest, between school runs, soccer practice, and running FamiliesRecipes.com, I need recipes that are efficient! That’s why I love this candied cherry biscotti:

• Make-Ahead Friendly: You can bake the biscotti logs one day and slice and bake them the next. This is a lifesaver during the busy holiday season.
• Kid-Approved: My kids adore these! The sweetness of the cherries and the satisfying crunch make them a winner.
• Versatile: Feel free to experiment with different nuts and dried fruits. Almonds and cherries are classic, but walnuts and cranberries are also delicious.

Ingredients

• 3 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup candied cherries, halved
• 1 cup whole almonds, toasted

Ingredient Notes

Candied Cherries: These add a beautiful pop of color and a burst of sweetness. If you can’t find candied cherries, you can substitute dried cherries, but the flavor will be slightly different. I usually find mine at the grocery store near the baking supplies, especially during the holiday season. I tested this recipe using both red and green candied cherries, and both worked great! The red ones give a more traditional look.

Almonds: Toasting the almonds before adding them to the dough enhances their flavor and adds a nice crunch. You can toast them in a dry skillet over medium heat for 5-7 minutes, or in the oven at 350°F for 8-10 minutes. Keep a close eye on them, as they can burn quickly. I prefer using whole almonds because I like the rustic look of the biscotti, but you can use sliced almonds if you prefer.

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will prevent the biscotti from sticking and make cleanup a breeze. Make sure your oven is fully preheated; an accurate oven temperature is key for even baking.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures that the baking powder is evenly distributed throughout the dough, which will help the biscotti rise properly. Set aside the dry ingredients for now.

Step 3: In a large bowl, cream together the butter and sugar until light and fluffy. I use my stand mixer for this, but a hand mixer works just as well. You want the mixture to be pale and airy, which will help create a tender biscotti. Don’t skip this step! It makes a big difference in the final texture.

Step 4: Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Make sure each egg is fully incorporated before adding the next. The extracts add a wonderful depth of flavor to the biscotti. I found that the almond extract really complements the candied cherries.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can result in tough biscotti. Once the flour is almost fully incorporated, stop mixing and add the cherries and almonds.

Step 6: Gently fold in the cherries and almonds until evenly distributed throughout the dough. You want to make sure that every bite has a little bit of each. I like to use a spatula for this step to avoid overmixing. After testing this several times, I learned that gently folding in the nuts and cherries prevents them from breaking and creating streaks of color in the dough.

Step 7: Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide. The logs should be relatively uniform in thickness so they bake evenly. I use my hands to gently flatten and shape the logs.

Step 8: Place the logs on the prepared baking sheet, leaving a few inches between them. Bake for 25-30 minutes, or until the logs are lightly golden brown and firm to the touch. The logs will spread slightly during baking, which is normal.

Step 9: Remove the logs from the oven and let them cool on the baking sheet for 10-15 minutes. This allows them to firm up enough to slice without crumbling. Don’t let them cool completely, or they will be too hard to slice.

Step 10: Using a serrated knife, slice the logs into 1/2-inch thick slices. I find that a sawing motion works best to prevent the biscotti from crumbling. The biscotti will be somewhat soft at this point, but they will crisp up during the second baking.

Step 11: Arrange the biscotti slices on the baking sheet, cut-side up. Bake for another 8-10 minutes per side, or until they are golden brown and crisp. Keep a close eye on them during this second baking, as they can burn easily. I usually flip them halfway through to ensure even browning. My family enjoys them extra crispy, so I sometimes bake them for an additional minute or two per side.

Step 12: Remove the biscotti from the oven and let them cool completely on a wire rack. They will continue to crisp up as they cool. Store in an airtight container at room temperature.

Expert Tips from My Kitchen

• Don’t skip toasting the almonds! It really enhances their flavor and adds a wonderful crunch.
• Use a serrated knife for slicing. This will prevent the biscotti from crumbling.
• Bake the biscotti logs until they are firm to the touch. This will make them easier to slice.
• Keep a close eye on the biscotti during the second baking. They can burn easily.
• For extra crispy biscotti, bake them for an additional minute or two per side.
• If your dough is too sticky, add a tablespoon or two of flour at a time until it is easier to handle.
• Dip the biscotti in melted chocolate for an extra decadent treat.

Storage & Meal Prep

These candied cherry biscotti store beautifully! Once they’re completely cooled, pop them into an airtight container. They’ll stay fresh and crunchy at room temperature for up to two weeks. If you want to store them longer, you can freeze them for up to two months. Just make sure they’re well-sealed to prevent freezer burn.

For meal prep, you can bake the logs ahead of time and slice and bake them the next day. This is a great way to break up the work, especially during the holidays.

Substitutions & Variations

Want to mix things up? Here are a few ideas:

Gluten-Free: Substitute a gluten-free all-purpose flour blend for the regular flour. I haven’t tested this exact recipe with gluten-free flour, but I’ve had success with other biscotti recipes using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

Dairy-Free: Use a dairy-free butter substitute. I recommend Miyoko’s Kitchen Cultured Vegan Butter.

Other Nuts: Swap the almonds for walnuts, pistachios, or hazelnuts.

Other Dried Fruits: Use dried cranberries, apricots, or figs instead of cherries.

Chocolate Chips: Add 1/2 cup of chocolate chips to the dough for a chocolatey twist.

Frequently Asked Questions

Can I make this ahead?

Absolutely! You can bake the biscotti logs one day and slice and bake them the next. This is a great way to break up the work, especially during the busy holiday season. Just store the baked logs in an airtight container at room temperature.

How do I know when the biscotti are done?

The biscotti are done when they are golden brown and crisp. During the second baking, keep a close eye on them, as they can burn easily. If you’re unsure, take one out and let it cool completely. If it’s still soft, bake the rest for a few more minutes.

Can I use different extracts?

Yes! Feel free to experiment with different extracts. Orange extract or lemon extract would also be delicious in this recipe. Just use the same amount as the vanilla and almond extracts.

What if my dough is too sticky?

If your dough is too sticky to handle, add a tablespoon or two of flour at a time until it is easier to work with. Be careful not to add too much flour, as this can make the biscotti tough.

Are these biscotti kid-friendly?

Yes! My kids love these biscotti. The sweetness of the cherries and the satisfying crunch make them a winner. Just be sure to supervise young children when they are eating them, as the almonds can be a choking hazard.

How do I store leftover biscotti?

Store leftover biscotti in an airtight container at room temperature. They will stay fresh and crunchy for up to two weeks. You can also freeze them for up to two months.

Why are my biscotti so hard?

Biscotti are meant to be crunchy, but if they are too hard, it could be because they were baked for too long during the second baking. Try reducing the baking time by a few minutes. Also, make sure you are slicing them thinly enough. Thicker slices will be harder.

Serving Suggestions

These candied cherry biscotti are perfect for dipping in coffee, tea, or Vin Santo. They also make a lovely addition to a cheese board or dessert platter. For a simple plating idea, arrange the biscotti on a pretty plate and dust with powdered sugar. You can also tie them up in a cellophane bag with a ribbon for a thoughtful homemade gift.

As for portion tips, I usually serve two or three biscotti per person. But let’s be real, sometimes I can’t stop at just one! They’re especially good with a dollop of mascarpone cheese or a drizzle of honey.

These biscotti are also a wonderful treat to serve after a hearty Texas chili or alongside a slice of pecan pie. The contrast of flavors and textures is simply divine!

Remember, sharing food with loved ones is what it’s all about, so don’t be afraid to experiment and create your own special biscotti traditions.

I truly hope you enjoy these candied cherry biscotti as much as my family does. They’re a little piece of Texas love baked right into a crunchy, delicious cookie. Give this recipe a try, and don’t be shy about sharing your baking adventures in the comments below! I can’t wait to hear what you think. And if you love simple, family-friendly recipes, be sure to sign up for my newsletter at FamiliesRecipes.com for more Texas-inspired goodness!

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