Cherry Almond Biscotti Cookies

Introduction

Cherry Almond Biscotti Cookies are a delightful fusion of sweet, nutty, and slightly tart flavors that make them the perfect treat for any occasion. These twice-baked Italian cookies are known for their crisp texture, making them ideal for dipping into coffee, tea, or even dessert wine. Whether you’re enjoying them as an afternoon snack, serving them at a dinner party, or gifting them in a decorative tin, Cherry Almond Biscotti are sure to impress with their elegant simplicity and bold taste.

The History

Biscotti, originally known as “biscotto” in Italian, translates to “twice-cooked,” which perfectly describes their preparation method. Originating in the Tuscan region of Italy during Roman times, biscotti were first created as a way to preserve bread for long journeys due to their dry, hard texture that resisted spoilage. The most famous traditional version, Cantucci, is made with almonds and often enjoyed with Vin Santo, a sweet dessert wine.

Over centuries, biscotti evolved from a utilitarian food to a beloved gourmet treat. Modern variations now include chocolate, dried fruits, nuts, and spices. The addition of cherries and almonds brings a delightful American twist to this classic Italian staple, combining the rich tradition of Italian baking with the vibrant flavors popular in contemporary pastry arts.

Ingredients Breakdown

The magic of Cherry Almond Biscotti lies in its carefully balanced ingredients, each contributing to flavor, texture, and aroma:

• All-Purpose Flour: Provides the structural base for the dough. It gives the biscotti their firm yet tender crumb after double baking.
• Granulated Sugar: Adds sweetness and helps create a golden crust during baking.
• Baking Powder: A leavening agent that gives the biscotti a slight rise without making them soft—important for maintaining their signature crunch.
• Salt: Enhances all the other flavors and balances the sweetness.
• Whole Almonds or Sliced Almonds: Deliver a rich, nutty flavor and satisfying crunch. Toasted almonds intensify the depth of flavor.
• Dried Cherries: Provide a chewy texture and tangy-sweet contrast to the almonds. Tart cherries add more complexity, while sweet cherries offer a milder profile.
• Butter (Unsalted): Adds richness and tenderness to the dough. Room-temperature butter blends smoothly for an even texture.
• Eggs: Bind the ingredients together and contribute to structure and moisture retention before the second bake dries them out.
• Vanilla Extract: Infuses the dough with warm, aromatic sweetness.
• Almond Extract: Amplifies the almond flavor, creating a harmonious blend with the nuts and cherries.
• Optional Glaze: A simple powdered sugar glaze with milk or almond extract can be drizzled on top for added sweetness and visual appeal.

Step-by-Step Recipe

1. Preheat Oven & Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 teaspoon baking powder, and ½ teaspoon salt until well combined.
3. Add Nuts and Dried Fruit: Stir in ½ cup sliced or chopped toasted almonds and ½ cup dried cherries. Toss to evenly distribute throughout the flour mixture.
4. Cream Butter and Eggs: In a separate large bowl, beat ½ cup (1 stick) softened unsalted butter with 2 large eggs, 1 teaspoon vanilla extract, and ½ teaspoon almond extract until smooth and creamy.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a thick, slightly sticky dough forms.
6. Shape Dough Logs: Turn the dough onto the prepared baking sheet. Divide it in half and shape each portion into a log about 12 inches long and 2–3 inches wide. Flatten slightly to about ½ inch thickness. Leave space between logs as they will spread slightly.
7. First Bake: Bake for 25–30 minutes, or until the logs are firm to the touch and lightly golden brown. Remove from oven and let cool for 10–15 minutes—just enough to handle safely.
8. Second Bake (Slicing): Using a serrated knife, cut each log diagonally into ½-inch thick slices. Place the slices cut-side down back on the baking sheet.
9. Final Bake: Return to the oven and bake for another 10–15 minutes, flipping halfway through, until the biscotti are golden and crisp on both sides.
10. Cool Completely: Transfer to a wire rack to cool completely before storing or serving. This ensures maximum crunch.
11. Optional Glaze: For a decorative finish, mix 1 cup powdered sugar with 1–2 tablespoons milk and ¼ teaspoon almond extract. Drizzle over cooled biscotti using a spoon or piping bag.

Tips

• Toast Your Almonds: Lightly toast sliced almonds in a dry skillet or at 350°F for 5–8 minutes before adding to the dough. This enhances their flavor dramatically.
• Use Parchment Paper: Prevents sticking and makes cleanup easier. Never skip this step!
• Don’t Rush the Cooling: Let the logs cool just enough to slice cleanly—too hot, and they’ll crumble; too cold, and the knife may chip them.
• Slice with a Serrated Knife: A sawing motion helps achieve clean cuts without crushing the biscotti.
• Store Properly: Keep in an airtight container at room temperature for up to 4 weeks. No refrigeration needed.
• Dip Before Gifting: Serve with espresso, cappuccino, or Vin Santo. They’re also excellent dipped in melted dark chocolate for a decadent twist.
• Double Batch Friendly: This recipe scales well. Freeze unbaked logs or baked biscotti for future use.

Variations and Customizations

One of the joys of baking biscotti is how easily they can be customized. Here are some creative twists on the classic Cherry Almond version:

• Chocolate Chip Cherry Almond: Add ⅓ cup dark chocolate chips to the dough for a sweet surprise in every bite.
• Lemon Zest Variation: Add 1 tablespoon lemon zest to brighten the flavor and enhance the cherry’s tartness.
• Gluten-Free Option: Substitute all-purpose flour with a high-quality gluten-free flour blend. Add ½ teaspoon xanthan gum if not included in the mix.
• Vegan Adaptation: Replace butter with vegan margarine, eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water), and use plant-based milk in the glaze.
• Nut Swaps: Replace almonds with pecans, walnuts, or hazelnuts for a different flavor profile.
• Fruit Variations: Swap dried cherries for cranberries, apricots, golden raisins, or chopped dates.
• Spiced Version: Add ½ teaspoon cinnamon or a pinch of nutmeg for warmth, especially delicious during fall and winter holidays.
• Double-Dipped in Chocolate: Melt semisweet or white chocolate and dip one end of each biscotto for an elegant presentation.
• Sea Salt Finish: Sprinkle flaky sea salt on top before the second bake or over the glaze for a sweet-salty contrast.

Health Considerations and Nutritional Value

While Cherry Almond Biscotti are a treat best enjoyed in moderation, they do contain some beneficial ingredients:

• Almonds: A good source of healthy monounsaturated fats, vitamin E, magnesium, and plant-based protein. They support heart health and satiety.
• Dried Cherries: Rich in antioxidants, particularly anthocyanins, which have anti-inflammatory properties. Also provide fiber and small amounts of potassium and vitamin C.
• Eggs and Butter: Provide essential fatty acids and fat-soluble vitamins (A, D, E, K), though they also contribute saturated fat.
• Portion Control: Each biscotto is naturally low in serving size (typically 1–2 per person when served with drinks), helping manage calorie intake.

Nutritional Estimate (per biscotto, unglazed, based on 30 pieces per batch):

• Calories: ~90–100
• Total Fat: 5g (3g saturated)
• Carbohydrates: 10g
• Sugars: 6g
• Protein: 2g
• Fiber: 1g
• Sodium: 40mg

To make a healthier version, consider reducing sugar by 2–3 tablespoons, using coconut sugar, substituting part of the butter with applesauce (though texture will be less crisp), or increasing whole grain content with whole wheat pastry flour.

Ingredients

• 2 ½ cups all-purpose flour (plus extra for dusting)
• ¾ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup sliced or chopped almonds, toasted
• ½ cup dried cherries (tart or sweet), roughly chopped if large
• ½ cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract

Optional Glaze:

• 1 cup powdered sugar
• 1–2 tablespoons milk or almond milk
• ¼ teaspoon almond extract (optional)

Directions

1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Stir in toasted almonds and dried cherries until evenly distributed.
4. In a large bowl, beat softened butter, eggs, vanilla extract, and almond extract until smooth and creamy.
5. Gradually add the dry ingredients to the wet mixture, mixing until a thick, cohesive dough forms.
6. Turn the dough out onto the prepared baking sheet. Divide into two equal portions.
7. Shape each portion into a 12-inch long, 2–3 inch wide log. Flatten slightly to about ½ inch in height.
8. Bake for 25–30 minutes, until firm and lightly golden. Remove from oven and let cool for 10–15 minutes.
9. Reduce oven temperature to 325°F (160°C) for the second bake.
10. Using a serrated knife, slice each log diagonally into ½-inch thick pieces.
11. Place slices cut-side down on the baking sheet.
12. Bake for 10–15 minutes, flipping halfway through, until crisp and golden.
13. Cool completely on a wire rack.
14. If desired, prepare the glaze: whisk powdered sugar, milk, and almond extract until smooth. Drizzle over cooled biscotti.
15. Allow glaze to set before serving or storing.

FAQ

Q: Why are my biscotti turning out too hard?
A: Overbaking is the most common cause. While biscotti should be crunchy, baking beyond the recommended time can make them overly hard. Try reducing the second bake by 2–3 minutes.

Q: Can I freeze Cherry Almond Biscotti?
A: Yes! Baked biscotti freeze beautifully for up to 3 months in an airtight container. You can also freeze the unbaked logs, then slice and bake directly from frozen—add 3–5 minutes to the first bake time.

Q: Do biscotti need to be refrigerated?
A: No. Their low moisture content makes them shelf-stable. Store in an airtight container at room temperature for up to 4 weeks.

Q: Can I make these without almond extract?
A: Yes, though the almond flavor will be less pronounced. You can replace it with an extra ½ teaspoon of vanilla extract.

Q: Why did my logs spread too much?
A: If your dough is too soft, chill it for 15–20 minutes before shaping. Also, ensure your butter isn’t melted—softened, not liquid.

Q: Are biscotti supposed to be crunchy?
A: Absolutely! Their defining feature is their crisp, dry texture, perfect for dunking. If they’re soft, they likely need more time in the oven during the second bake.

Q: Can I use fresh cherries?
A: Not recommended. Fresh cherries contain too much moisture, which can make the dough soggy and affect baking. Stick to dried cherries for best results.

Summary

Cherry Almond Biscotti Cookies combine the nutty richness of toasted almonds with the sweet-tart pop of dried cherries in a delightfully crisp, twice-baked Italian treat perfect for dipping. Easy to customize and store, they’re a timeless favorite for coffee breaks, holiday gifts, or elegant dessert spreads.