Today’s Cherry Biscotti recipe is a vanilla biscotti cookie studded with dried cherries that has hints of both orange and almond flavors. This twice-baked Italian cookie is a light and crispy cherry dessert that is delicious served with coffee or tea.
Cherry biscotti recipe
Since we’ve been safe at home the last few weeks, I’ve especially been in the mood to bake. Do you ever get the baking bug? 😊Usually, I’ll satisfy my baking desire by making a quick batch of brownies.
But since I’ve had extra time on my hands, I decided to experiment with a new biscotti recipe. I’ve decided that baking biscotti doesn’t have to be limited to the holidays (which is when I usually do my biscotti baking).
You need a little time and patience for baking biscotti. Don’t shy away from it though — this Cherry Biscotti recipe is really easy to put together when you follow the instructions below.
How do you make cherry biscotti from scratch?
Making biscotti takes a little practice, but with these tips you’ll be a pro before you know it!
- Always preheat your oven (350 degrees) before you bake biscotti.
- Start with butter and eggs that have been brought to room temperature.
- Use a stand mixer to cream together the butter, sugar, and flavorings until smooth.
- Add the eggs and mix until they are incorporated. Don’t be alarmed if the batter looks curdled at this point.
- Slowly add the flour and mix on low speed just until it is no longer visible.
- Use a wooden spoon to mix in the dried cherries (don’t use the mixer).
- Form the dough into two logs that are about 10 inches long and 2 inches wide and place them on a parchment lined baking sheet. Biscotti dough is sticky, so you can either use wet hands to press the dough into shape or lightly dust your hands with flour. I often use a dough scraper to help even up the sides and ends of the log.
- Bake the biscotti for about 25 minutes, then transfer the baking sheet from the oven to a wire rack and reduce the oven temperature to 325 degrees.
- Cool the biscotti for 20 minutes (no longer than 30 minutes), then slice crosswise using a serrated knife. Brushing the logs with water will reduce the amount of crumbling. Always slice straight down. The cookies should be about 3/4-inch wide.
- Place the cookies back on the baking sheet so they are standing up. This allows the cookies to get air on both sides and will help them dry out and crisp up more evenly.
- Bake the cookies the second time for another 25 minutes, then remove them to a wire rack to cool completely.
Why is cherry biscotti dough sticky?
It’s not just the cherry biscotti, all biscotti dough is like sticky cookie dough. Perhaps the stickiness is more noticeable because you use your hands to shape it into a log for baking. If the dough seems extremely sticky, add a little more flour.
There are a couple of tricks for handling and shaping the sticky dough. You can either use wet hands to press the dough into shape or lightly dust your hands with flour, which is my preference.
Also, I often use a dough scraper to help even up the sides and ends of the log.
How do you store cherry biscotti?
Always allow the biscotti to cool completely before placing it in any type of storage container — preferably a metal tin in which it stays crisper.
If you do store biscotti before it cools completely, it will get soft. If this happens, place the biscotti on a baking sheet in a 300 degree oven for a 10 to 15 minutes to dry it out again.
Stored in an airtight container, biscotti will stay crisp and last for about 2 weeks. You can freeze baked cherry biscotti in a resealable freezer bag for up to a month.
To make this recipe, you may need…
- Cranberry Pistachio Biscotti — Perfect for the holidays, this festive Cranberry Pistachio Biscotti dipped in creamy white chocolate has a delicate vanilla cookie flavor.
- Espresso Chocolate Chip Biscotti — Hold on to your hats, there’s a burst of coffee and chocolate in each one of these delicious cookies!
- Fig and Walnut Biscotti with Dark Chocolate — A sophisticated cookie that’s not just for coffee drinkers, the flavor of Fig and Walnut Biscotti with Dark Chocolate is enhanced by using freshly grated orange zest in the cookie dough.
- 6 tablespoons unsalted butter, softened
- 1 cup sugar
- 1 tablespoon fresh orange zest (from 1 small orange)
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons almond extract
- 2 large eggs, at room temperature
- 2 cups all-purpose flour
- 1 6-oz. pkg. dried cherries (about 1 cup), coarsely chopped
- Preheat the oven to 350 degrees. Line a large rimmed baking sheet with parchment paper.
- In the bowl of a stand mixer, cream together the butter, sugar, orange zest, salt, baking powder, vanilla extract, and almond extract until creamy.
- Add the eggs and mix at medium speed until incorporated — the batter may appear curdled at this point.
- With the mixer on low speed, slowly add the flour. Mix just until the dough is smooth.
- Fold in the dried cherries using a rubber spatula or wooden spoon. The dough will be sticky.
- Divide the dough in half and shape into logs about 10 inches x 2 inches. Dust your hands with flour to make handling and shaping the dough easier. Place the logs on the parchment lined baking sheet at least 6 inches apart.
- Bake for 25 to 30 minutes, until the tops are golden. Remove from the oven; place the baking sheet on a wire rack and cool the logs for 20 minutes.
- After 20 minutes, carefully remove the logs to a cutting board. Use a serrated knife to slice each log crosswise into 3/4-inch slices.
- Reduce the oven temperature to 325 degrees. Stand the biscotti on the baking sheet about 2 inches apart. Bake for another 25 to 30 minutes, until the biscotti is very dry.
- Transfer the biscotti to a wire rack and cool completely before storing in airtight containers.
- Lightly brushing the biscotti with water before slicing will help prevent crumbling.
- Always allow the biscotti to cool completely before placing it in any type of storage container — preferably a metal tin in which it stays crisper.
- If you do store biscotti before it cools completely, it will get soft. If this happens, place the biscotti on a baking sheet in a 300 degree oven for a 10 to 15 minutes to dry it out again.
- Stored in an airtight container, biscotti will stay crisp and last for about 2 weeks. You can freeze baked cherry biscotti in a resealable freezer bag for up to a month.
Amount Per Serving: Calories: 127Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 60mgCarbohydrates: 22gFiber: 0gSugar: 13gProtein: 2g
Did you make this recipe?
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