Cherry Berry Biscotti

Cherry Berry Biscotti is a cherry biscotti recipe I posted years ago as part of a promotion for a company called Naturebox that sends out boxes of natural snacks. It's a cool idea and if you like sending gift boxes, check them out. For me, the best items in the box were some dried cherries and blueberry flavored almonds, which I used to make the biscotti. This is an old photo and needs to be updated, but the biscotti were very good with the mix of dried fruit. I should have chopped it better.

Cherry Berry Biscotti Variations

Since blueberry flavored almonds are rather unique, I've changed the ingredients to regular almonds, dried cherries and dried blueberries.

With dried cherries and dried blueberries, these have an interesting flavor. And if you love the flavor of almond, there's a good deal of that as well thanks to the almond extract.

Overall, I like Cherry Berry Biscotti because the recipe calls for so little oil and the biscotti are good and crunchy.

• White Chip Cherry Oatmeal Cookies
• White Chocolate Cherry Almond Cookies
• Small Batch Black Chocolate Cherry Cookies
• Cherry Cheesecake Pie
• Double Chocolate Biscotti Recipe

Recipe

Cherry Berry Biscotti

Anna

Biscotti made with dried cherries.

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Prep Time 10 minutes mins

Cook Time 44 minutes mins

Total Time 54 minutes mins

Course Cookie

Cuisine Italian

Servings 24

Ingredients

 

• 1 ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup minus 2 tablespoons granulated sugar
• 1 cup toasted and chopped almonds
• 2 large eggs
• 1 teaspoon almond extract
• 1 tablespoon vegetable oil
• 1 cup dried assorted berries (cherries, blueberries, etc.)

Instructions

 

• Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
• In a mixing bowl, thoroughly stir together the flour, baking powder, salt and sugar. Add the nuts.
• In a second bowl, whisk the eggs. Add the almond extract and the oil. Add the egg mixture to the flour mixture and stir until everything comes together. Add the cherries and berries, then turn onto a clean surface and use your hands to shape it into a cohesive dough. It will be very crumbly, but it should come together.
• Divide in half and shape dough into slabs directly on the baking sheet. The slabs should be about 1 inch thick, 6 inches long and 3 inches across.
• Bake the slabs for 25 minutes.
• Reduce oven heat to 300 degrees F.
• Let cool for about 5 minutes, then transfer to a cutting board and slice each slab into 12 ¾ inch wedges. Arrange the wedges of biscotti back on the baking sheet and bake at 300 F for about 22 minutes. Let cool completely.

Keyword Dried Cherries

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