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Biscotti cookies with sliced almonds and dried cherries in a festive jar

Dark Cherry Almond Biscotti – Coffee-Ready Cookies

Twice-baked biscotti packed with tart dried cherries and crunchy almonds—perfect for dunking in coffee or gifting during the holidays.
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Equipment

  • Mixing bowls, sheet pan, parchment, serrated knife, hand or stand mixer, spatula.

Ingredients
  

  • - 2 cups all-purpose flour
  • - 1 cup sugar
  • - 1 tsp baking powder
  • - 1/4 tsp salt
  • - 3 large eggs room temp
  • - 2 tsp vanilla extract
  • - 1 tsp almond extract
  • - 3/4 cup dried tart cherries
  • - 1 cup whole almonds lightly toasted

Instructions
 

  • Preheat oven to 350°F (175°C). Line baking sheet with parchment.
  • Mix flour, sugar, baking powder, and salt in a bowl. In another bowl, beat eggs, vanilla, almond extract.
  • Combine wet with dry, mix in cherries and almonds. Dough will be sticky.
  • Shape dough into two logs, place on sheet, flatten slightly.
  • Bake 25 min. Cool 10 min. Lower oven to 325°F (163°C). Slice logs into 1/2-in. pieces, return to sheet cut side up.
  • Bake 10 min, flip biscotti, bake another 10 min until crisp.

Notes

Add 1/4 cup mini chocolate chips for variation. Store airtight up to 3 weeks.
Calories: 122
Protein: 2g