Cherry almond chocolate chip biscotti is a wonderful treat with a cup of tea or coffee. It makes a wonderful gift during the holidays, too!
Perfect with a cup of coffee, biscotti is crisp and crunchy and meant for dipping into an afternoon cup of coffee or espresso. This biscotti is loaded with dried cherries, chocolate chips and almonds. Biscotti is not really a quick cookie, as it’s a two-step process. The steps are a little different too, a cross between making cookies and pie dough. Mix the dry ingredients and butter in a food processor.
Mix dry ingredients and butter in a food processor.
Then add eggs and flavorings, dough will be stiff.
Add the eggs, liqueur and flavoring.
Fold in the cherries, almonds and chocolate chips. I find it’s easier to mix it all by hand.
Add the nuts, cherries and chocolate chips.
Divide into two parts.
Divide the dough into two balls, making sure all the nuts, cherries and chips are mixed in.
Form into two long longs about 14″ long, about 1″ high by 2″ wide.
Form the dough into two long longs, about 2″ wide, by 1″ tall. These are around 14″ long.
Bake the logs.
Let the logs cool before cutting.
Allow to cool, then slice and bake again, cutting them in 3/4″ pieces.
Cut the cooled longs into slices about 3/4″ wide.
This cherry almond chocolate chip biscotti stores well, making it a perfect cookie for sending across the country. Make a double batch and share with friends.
Here’s the recipe for the biscotti. Enjoy!
Cherry Almond Chocolate Chip Biscotti
Ingredients
- 2 3/4 cups all purpose flour
- 1 1/2 cups sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 stick unsalted butter chilled and cut into pieces
- 2/3 cup chocolate chips
- 6 ounces dried cherries
- 1 cup almonds coarsely chopped and toasted
- 2 large eggs
- 5 tablespoons Amaretto or almond liqueur
- 2 teaspoons almond extract
Instructions
- Preheat oven to 350 degrees F.
- Line cookie sheet with parchment or silpat (sliicone baking sheets)
- Combine flour, sugar, salt and baking powder in a food processor. Pulse to mix.
- Add butter and process until mixture resembles corn meal.
- Beat eggs, liqueur and extract in a bowl, and add to flour mixture, pulse a few times until blended.
- Mix in chips, cherries and almonds. If dough is too stiff, mix in by hand.
- Form into 2 long logs about 2" wide and about an inch high.
- Chill until dough is firm. About 20 minutes.
- Bake logs at 350*F. for about 30 minutes or until golden. Transfer to wire rack until cool.
- Cut logs into 3/4" wide slices. Bake, cut side down, for 10-12 minutes on each side. Cool completely. Store in an airtight container.
For more delicious treats that go well with a cup of coffee, be sure to check out these recipes:
Classic Shortbread
Karen @ The Food Charlatan says
Why have I never made biscotti?? This looks incredible, and not hard! I LOVE the combo of almonds and cherry! This is beautiful!
Cynthia says
Biscotti isn’t the easiest cookie to make…that’s for sure. But if you have a bit of time, it’s well worth it! Thank you Karen!
Ramona W says
Wow! You have filled these biscotti with some of my favorite stuff!! I would definitely love to eat a couple of these! Wishing you a fantastic and delicious Thanksgiving holiday! Enjoy! ~ Ramona 🙂
Cynthia says
Thanks Ramona! Hope you have a great holiday too!
Taylor@Food Faith Fitness says
These look amazing!
Cynthia says
Thnaks Taylor!
Kristen @ A Mind Full Mom says
I can not beleive I have yet to try making biscoti–you have convinced me that it is easy!
Cynthia says
Kristen it’s not the fastest cookie to make, but worth the effort!
Patricia @ Grab a Plate says
One of my favorite cookies that I grew up with! Love the flavor combo in these — love that you’ve included cranberry!
Cynthia says
Patricia it’s actually dried cherries, but cranberries would be great too!
Beverley @ sweaty&fit says
Ahhh this reminds me of when I was in high school and i took a baking class and we learnt how to bake biscotti! I haven’t made it for ages. This looks absolutely delicious!
Cynthia says
Thanks Beverley! Try it again!
Bethany says
Yum! This looks really good. I love biscotti!
I am hosting a Gluten Free Christmas Treat link up. I would love it if you’d link up. 🙂
Cynthia says
hoping over! Hope it’s still live!
allie says
All my favorite flavors Cynthia!!! Cherries and almonds and chocolate. So pretty for a holiday brunch. I am hosting a Christmas Coffee in December and I will have to make these beauties for sure. XO
Catherine Pappa says
Dear Cynthia, these look marvelous! I could go for one right now with my coffee…I just love biscotti. xo, Catherine
Patricia @ Grab a Plate says
I love all the goodies you’ve added to this biscotti! It looks wonderful, and yes, perfect with coffee!
Schild Dini says
Best biscotti I’ve ever made and I’ve made a lot!!
Thanks for this amazing recipe!
Schild Dini says
Best biscotti recipe I’ve ever used! Thanks!
Cynthia says
Thank you Schild!
Abby says
I really enjoyed these biscotti. Since I had a big bag of hazelnuts on hand, I substituted them for the almonds and used Frangelico instead of the Amaretto. Just delicious!
Cynthia says
That’s great Abby! They are so versatile. You can add whatever you want!
Amy T says
First time making biscotti. Had a couple of minor problems like having to figure out what to sub for amaretto. Solved it and then freaked bc the batter was sticky. Lol then realized the cooking time in fridge helped that ajd using a little flour to make the logs helped. My only question so far is how do you remove the logs to the cookie rack without them breaking in the middle? Mine is very much wanting to break in the middle if I try to lift it. I’m letting it cool longer on the cookie sheet then will attempt it again. I have good baking intuition usually but apparently no Italian genes so I am working my way through learning this one. Thanks for your easy to follow instructions. I’m sending to my mom who is 85 and has a hard time getting out in a late package of stocking stuffers.
Hoping to make a hazelnut recipe as well but peeking around for best options. Thanks for the recipe share!
Cynthia says
Hi Amy. If you’re sure it’s baked long enough, you can transfer it to a cutting board using a cookie sheet without a lip (sort of like a pizza peel) or a wide spatula. I hope that helps?
Cynthia