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Candied Cherry Biscotti Recipe

Candied Cherry Biscotti

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Bake homemade Candied Cherry Biscotti with my familyapproved recipe So easy and delicious tested in my Texas kitchen My kids love this Get the recipe

Ingredients

Scale
  • 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

Instructions

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the cherries and almonds.
  • Gently fold in the cherries and almonds until evenly distributed.
  • Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches wide.
  • 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.
  • Remove the logs from the oven and let them cool on the baking sheet for 10-15 minutes.
  • Using a serrated knife, slice the logs into 1/2-inch thick slices.
  • 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.
  • Remove the biscotti from the oven and let them cool completely on a wire rack. Store in an airtight container at room temperature.

Notes

Crunchy, sweet, and festive candied cherry biscotti, perfect for dipping in coffee or Vin Santo. This twice-baked Italian cookie recipe will become a family favorite.