Cherry Almond Biscotti (Crispy Holiday Recipe with Glacé Cherries)

If there is one cookie on my 2018 Cookie Map that doubles as breakfast, it’s this one. Sitting proudly at spot #10 is the Cherry Almond Biscotti.

This recipe is actually adapted from a “Cake Boss” classic, but I’ve tweaked it over the years to get the texture just right. It uses festive red and green glacé cherries (candied fruit), crunchy almonds, and a splash of Amaretto. They are like stained glass windows in cookie form—beautiful, sturdy, and absolutely delicious dipped in a hot cup of coffee or Vin Santo.

Why You’ll Love This Recipe

• The “Snap”: Because this recipe uses vegetable oil instead of butter, you get a superior crunch that lasts for weeks.

• Shipping Friendly: These are sturdy! If you are mailing a tin to family across the country, these are the safest bet. They won’t crumble in transit.

• Versatile Base: This is essentially a “Master Biscotti Dough.” Once you learn it, you can swap the cherries for chocolate chips, cranberries, or pistachios (more on that below).

• Retro Festivity: There is something so nostalgic about baking with candied cherries. They add chewy pockets of sweetness that look incredibly festive.

Ingredients Breakdown

• Flour: I use standard all-purpose flour. Note: The original recipe called for 3 1/4 cups, but I found that too dry. I cut it down to 3 cups for a better dough.

• Sugar: Granulated sugar provides the sweetness and helps with the browning.

• Vegetable Oil: This is the secret to a great dunking biscotti. Oil creates a crispy texture, whereas butter can sometimes make biscotti too soft or “cakey.”

• Eggs: This binds the dough. I use 4 large eggs (one more than the original recipe) to ensure the dough comes together without being crumbly.

• Flavorings: A combination of Orange Zest and Amaretto (almond liqueur) gives these that bakery-style aroma. If you don’t have alcohol, almond extract works too.

• The Mix-Ins: I use a mix of Red and Green Glacé Cherries and Chopped Almonds.

• Baking Powder & Salt: Essential for lift and flavor balance.

Step-by-Step Instructions

Step 1: Mix the Base Dough

Preheat your oven to 375°F (190°C). In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Mix briefly to combine.

With the mixer running on low, pour in the vegetable oil and the eggs. Mix until the dough just starts to come together.

• Troubleshooting Tip: If the dough feels too dry or crumbly, add fresh orange juice 1 tablespoon at a time until it holds together. It should be sticky but manageable.

Step 2: Add the Mix-Ins

Add your orange zest, Amaretto (or almond extract), chopped almonds, and the glacé cherries. Mix on low speed just until distributed.

• Tip: Sticky cherries can clump together. Toss them in a teaspoon of flour before adding them to the bowl to help them separate!

Step 3: Shape the Logs

Divide the dough in half. On a parchment-lined baking sheet, shape the dough into two long logs, about 12 inches long and 3 inches wide. Wet your hands slightly with water or oil to keep the dough from sticking to your fingers while you shape it.

Step 4: The First Bake

Bake for 25 minutes. The logs should be golden brown and firm to the touch. Remove them from the oven and turn the heat down slightly if your oven runs hot (otherwise keep it at 375°F).

Step 5: Slice and Second Bake

Let the logs cool on the pan for about 10–15 minutes. This is crucial. If you slice them piping hot, they will crumble. If you let them get cold, they will be too hard to cut. They need to be warm.

Transfer logs to a cutting board. Using a sharp serrated knife, cut the logs diagonally into 3/4-inch slices.

Place the slices cut-side down back onto the baking sheet. Bake for 10 minutes, then flip them over and bake for another 10 minutes on the other side. They should be dry and crisp.

Expert Tips for Perfect Biscotti

• Use a Serrated Knife: A bread knife is your best friend here. Use a sawing motion rather than pressing down, so you don’t squash the loaf.

• The “Dip” Test: If you aren’t sure if they are done, take one out and let it cool for 5 minutes. If it snaps when you break it, it’s ready. If it bends, put them back in.

• Customize It: This base dough is amazing.

  • Orange Chocolate: Use orange zest + mini chocolate chips.

  • Craisin Pistachio: Swap the cherries for dried cranberries and almonds for pistachios (I made these for the 2018 map too!).

  • Macadamia White Choc: A tropical twist!

Storage

Biscotti are champions of longevity.

• Room Temperature: Store in an airtight tin for up to 3–4 weeks. They actually get better after a few days as the flavors meld.

• Freezing: You can freeze the baked cookies for up to 3 months. Thaw at room temperature—no need to re-bake, though a quick toast in the oven freshens them up.

Conclusion

The Cherry Almond Biscotti is the workhorse of my holiday baking. It adds height to the cookie box, brings that beautiful pop of red and green color, and offers a crunchy texture that contrasts perfectly with soft fudge and jelly cookies.

Grab a cup of coffee, dunk a biscotti, and enjoy the season!