This easy recipe for Italian Cherry Biscotti is perfect for dunking in your favorite hot beverage. Crisp, lightly sweet, and bursting with tart-dried cherries, your family will love them!
It’s no secret that I love to bake—especially biscotti. I mean, it’s literally in the name of my blog!
More than ten years ago, I shared my mom’s almond biscotti recipe with you.
Since then, I have been very grateful for the amazing response.
I’ve received thousands of comments and hundreds of five-star ratings, which means so much to me. But what I’ve enjoyed most are all the creative suggestions and variations you’ve shared.
One suggestion that stood out was adding tart-dried cherries for a sweet-tangy twist.
Inspired by that feedback, I decided to create a nut-free version. After a bit of experimenting with my mom’s original recipe, this version was born—and let me tell you, my family and friends can’t get enough of it!
To everyone who has commented, rated, and shared your twists on my mom’s original homemade biscotti recipe, thank you from the bottom of my heart.
If you haven’t tried making biscotti yet, this is a perfect place to start.
So, are you ready to bake the best-ever dried cherry biscotti?
Prep and Bake Time
- Prep Time: 20 minutes
- Bake Time: 25-30 minutes (first bake) + 13–15 minutes (second bake)
- Optional Chill Time: 15–20 minutes if the dough is too soft
- Total Time: Approximately 1 hour 25 minutes (including cooling and slicing)
Step by Step Instructions
Preheat the oven to 325°F/165° C. Set the rack to the center. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together 2 ¼ cups of all-purpose flour (320 grams), 1 ½ teaspoons of baking powder (6 grams), and ½ teaspoon of Kosher salt (3 grams).
- Add ¾ cup dried tart cherries (100 grams), chopped. I like to use my fingertips to separate any clumps. Set aside.
- In a large mixing bowl, whisk together 3 large eggs (room temperature).
- Slowly whisk in ⅓ cup granulated sugar (67 grams) and ¾ cup brown sugar (150 grams) until light and slightly frothy. Be sure to break up any lumps from the brown sugar.
- Add ½ cup olive oil (120 ml), 2 teaspoons almond extract (10 ml), 1½ teaspoons pure vanilla extract (7.5 ml), and 1 teaspoon freshly grated lemon zest (about 1 gram). Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients.
- Stir gently with a wooden spoon or rubber spatula until combined. The dough will be soft.
- Use a large serving spoon or two tablespoons to scoop the dough onto the parchment-lined cookie sheet.
- Add another scoop adjacent to the batter and continue until two logs are formed. Each log should be about 10 inches (25 cm) long and 2½ inches (6.5 cm) wide. NOTE: Since the dough is soft, I usually do not shape the loaves too much. Leaving the dough slightly rustic adds to the charm of homemade biscotti.
- Bake in the preheated oven for 25–30 minutes or until the logs are golden and firm to the touch.
- Remove from the oven and allow to cool on the baking sheet for 10–15 minutes before slicing them.
- Reduce the oven temperature to 300°F (150°C).
- Transfer the biscotti loaves carefully to a wooden board.
- Using a sharp, serrated knife, slice the logs diagonally into ½–¾ inch (1.25–2 cm) thick slices.
- Place the slices cut-side down on the baking sheet.
- Bake for 8–10 minutes, flip the slices, and bake for another 5 minutes until crisp and golden.
- Cool completely on a wire rack and enjoy!
Tips
- Separate clumps by hand: This ensures even distribution of the tart cherries, making it easier to slice later.
- Avoid overmixing: Stir gently to prevent a tough texture. Overmixing can lead to dense biscotti.
- Use a sharp, serrated knife: For clean, even slices, a serrated knife works best and minimizes crumbling.
- Chill the dough if needed: If the dough feels too soft, refrigerate it for 15–20 minutes before shaping it into logs. This also prevents the logs from spreading out too much.
FAQ
I find that using fresh cherries releases a lot of moisture, which creates soft spots in the biscotti. For this reason I recommend using dried cherries.
One reason might be that the logs were allowed to cool down for a long period. Let the logs cool for 10–15 minutes before slicing with a sharp serrated knife.
For a softer texture, reduce the second baking time or eliminate it totally.
Yes! Once cooled, freeze biscotti in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Biscotti Recipes
Looking for more? Be sure to take a look at all of my Biscotti Recipes.
Recipe Origins
It’s been a while since I shared a biscotti recipe with you all.
Over the years, I’ve been experimenting with different variations of my mom’s almond biscotti recipe, thanks to all the wonderful suggestions you’ve shared. One variation that really caught my attention was the use of cherries.
At first, I tried amarena cherries—you know, the ones used to top off Zeppole di San Giuseppe.
They were good, but I felt like something was missing. Then, I gave fresh cherries a try last summer, but they added too much moisture to the dough.
Finally, I tried dried tart cherries—and that was it. The sweet-tangy flavor and chewy texture were just perfect.
After a few more tweaks, this cherry biscotti version became a family favorite. I’m so excited to finally share it with you!
I hope you get a chance to try it—and if you do, don’t forget to leave a comment and let me know how it turned out!
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THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
Recipe
Italian Cherry Biscotti: Easy Recipe
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Ingredients
- 2¼ cups all purpose flour 320 grams
- 1½ teaspoon baking powder
- ½ teaspoon Kosher salt
- ¾ cup dried tart cherries (100 grams), chopped
- 3 large eggs (room temperature)
- ⅓ cup granulated sugar
- ¾ cup brown sugar
- ½ cup olive oil
- 2 teaspoons almond extract artificial (for nut free version)
- 1½ teaspoons pure vanilla extract
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 325°F/165° C. Position rack in the center.
- Line baking sheet with parchment paper.
- In a medium bowl, whisk together the dry ingredients (flour, baking powder, and salt).
- Add the chopped dried tart cherries. I like to use my fingertips to separate any clumps. Set aside.
- In a large bowl, whisk eggs.
- Slowly whisk in the granulated and brown sugar until light and slightly frothy. Be sure to break up any lumps from the brown sugar.
- Add the olive oil, extracts, and grated lemon zest. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients; stir until just incorporated.
- Use a large serving spoon to scoop out the dough and place it on the parchment-lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.
- Bake for approximately 30 minutes or until golden brown in color and firm. Allow to cool slightly on the sheet pan for about 10 minutes.
- Reduce the oven temperature to 300°F (150°C).
- Remove the biscotti logs from the baking sheet and transfer them to a cutting board.
- Using a sharp, serrated knife, slice the logs diagonally into ½–¾ inch (1.25–2 cm) thick slices.
- Place slices back on the baking sheets and return them to the oven. Bake for 8–10 minutes, flip the slices, and bake for another 5 minutes until crisp and golden. (the longer they stay in the oven, the crispier they get).
- Place on a wire rack to cool.
- Step-by-step photos can be found in the article. You can also watch the video on the recipe card to see how easy this recipe is to make!
Video
Notes
- Separate clumps by hand: This ensures even distribution of the tart cherries, making it easier to slice later.
- Avoid overmixing: Stir gently to prevent a tough texture. Overmixing can lead to dense biscotti.
- Use a sharp, serrated knife: For clean, even slices, a serrated knife works best and minimizes crumbling.
- Chill the dough if needed: If the dough feels too soft, refrigerate it for 15–20 minutes before shaping it into logs. This also prevents the logs from spreading out too much.
Nutrition
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RONALD ALEXANDER
Maria…I love your recipes. I forgot to just use a wooden spoon in all of my mixing. I mixed the wet ingredients with a stand mixer….then folded in the dry ingredients. WONDERFUL…
My daughter says “do it again the
Same way”. The end product was as light as a cloud and crunchy. I will do this again and let you know how it turns out. Thanks Ron.
Maria
So happy to read this! Thanks so much for taking the time to share Ron!
Sara
Delicious! Thank you Maria!
Maria
SO happy you enjoyed these cherry biscotti! Thank you for sharing!