Cherry-almond biscotti

Total Time
1 hr 1 min
11 min
50 min
Biscotti is a hard, crunchy type of cookie that hails from Italy and it gets its signature texture from being baked twice. First the dough is baked as a loaf and then sliced and baked again. Enjoy these cookies alongside either warm coffee, tea, or milk—they’ll soften slightly once dunked. Our version is studded with dried cranberries and slivered almonds, but you could use any combination of dried fruit and nuts. This recipe makes plenty of biscotti to serve a crowd and because they can be stored in an airtight container for up to two weeks, they’re also perfect for gift giving.


All-purpose flour

2 cup(s)


1 cup(s)

Baking soda

1 tsp

Baking powder

1 tsp

Table salt

¼ tsp


1 large egg(s)

Egg whites

2 large

Almond extract

1½ tsp

Vanilla extract

1 tsp

Dried cherries

½ cup(s), chopped

Slivered almonds

cup(s), toasted

Cooking spray

1 spray(s)


  1. Preheat oven to 350°F.
  2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients in a large bowl. Combine egg, egg whites, almond extract and vanilla; add to flour mixture, stirring until well blended. Stir in cherries and almonds (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead five to six times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 4 to 5 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
  3. Bake at 350°F for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°F. Cut each roll diagonally into 1⁄2-inch slices. Place slices, cut sides down, on baking sheets coated with cooking spray; bake 10 minutes. Turn cookies over; bake an additional 10 minutes. Remove from baking sheets and cool completely on wire rack. Yield: 22 servings (serving size: 1 cookie).