Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

A very pretty golden biscotti with lots of red cherries peeking out. A great recipe to make ahead for the holiday platter!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Grease large baking sheet.
  3. Remove stems from drained cherries.
  4. Make a small slit in whole cherries and pat dry with a paper towel.
  5. This is to stop the red juice from the cherries running into the buttery color of the biscotti.
  6. Combine flour, sugar, baking powder and salt in bowl.
  7. Cut in butter with pastry blender until coarse crumbs form.
  8. Stir in eggs and extract until well blended If mixture is crumbly dry, add milk.
  9. Stir in cherries.
  10. Divide mixture in half.
  11. On lightly floured surface, press dough together and shape into two 10-inch-logs.
  12. Place logs on prepared baking sheet.
  13. Flatten to 2-1/2-inch width.
  14. Bake in 325-degree oven for 30 to 35 minutes.
  15. Using a couple of spatulas, transfer logs to rack to cool for 20 minutes.
  16. With serrated knife, cut each log diagonally into 3/4-inch-thick slices.
  17. Return to baking sheet.
  18. Bake 10 minutes or until cookies are crisp and firm to touch. (They should be golden.So watch closely, if biscotti starts to brown reduce heat or remove early -- use your own judgement)
  19. Transfer to rack to cool.
  20. Store in airtight container for up to 2 weeks.


Most Helpful

I loved this unique biscotti - the cherries are such a lovely flavor with almond. These biscotti come out softer than the super crunchy cookies I'm used to, but they are still wonderful. I think they would go also well with a little dip in chocolate. Thx!

Fatnice May 07, 2009

This is a fantastic biscotti recipe! I also added in a little chopped white chocolate and increased the sugar to 1-1-/4 cups (I have a sweet tooth family lol!) these baked out wonderful, they are almost finished and I am going to make another batch tomorrow and again for the holidays, I'm always on the lookout for great biscotti recipes and this is one great one, thanks for sharing hon!...Kitten:)

Kittencal@recipezazz November 17, 2007

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