Italian Cherry Biscotti: Easy Recipe

A close up photo of a sliced cherry biscotti.

Italian Cherry Biscotti: Easy Recipe

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!

Course cookies

Cuisine Italian

Prep Time 20

Cook Time 45

Optional Chill Time 20

Total Time 1 25

Servings servings

Calories 94kcal

Author Maria Vannelli RD

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.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

Nutrition