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Candied Cherry and Almond Biscotti

Author: Charlotte Bothe

Candied Cherry and Almond Biscotti Recipe

We feature the classic flavor combination of cherries and almonds in this crisp, elegant biscotti recipe. The candied cherries lend color and cheer, while the delicate toasted almond flavor might make you think of roasting nuts on an open fire.

At a glance

12 to 18 large biscotti.


Choose your measure:


  1. Preheat the oven to 350°F. Lightly grease a biscotti pan (see "tips," below, for a substitute pan suggestion).
  2. Beat the butter, sugar, salt, extracts, and baking powder until smooth and creamy.
  3. Beat in the eggs; the batter may look slightly curdled.
  4. Stir in the flour; the dough will be smooth and sticky.
  5. Stir in the almonds and cherries.
  6. Place the dough into the prepared biscotti pan, leaving a ¾" margin free on each side of the pan to allow for expansion. Smooth the top of the dough with a wet spatula or bowl scraper.
  7. Bake the dough for 35 minutes; remove it from the oven, and cool for 1 hour. Turn it out of the pan.
  8. Slice the log diagonally into 1/2" to 3/4"-thick pieces. Place them on edge onto a greased or parchment-lined baking sheet.
  9. Preheat the oven to 325°F. Bake for 20 to 25 minutes, until golden brown. Remove the biscotti from the oven, and allow them to cool right on the baking sheet.
  10. Once the biscotti are completely cool, melt the chocolate, and dip the ends of the biscotti into the melted chocolate.
  11. Yield: 12 to 18 large biscotti.