Biscotti – the cookie that feels so wrong as you make it: it goes against every typical cookie recipe, because you bake it, slice it and then bake it again, to the point where it’s a cookie rock. But that’s what coffee is for. To tenderize that cookie rock so that you can savor the sweet delicate flavor of it.

Biscotti, is a type of Italian cookie that originated in the city of Prato. The name ‘biscotti’ translates to ‘twice-cooked/baked’ which indeed is the key to what makes these cookies so unique. Traditional Italian biscotti is made by first baking the dough in a log shape, then slicing the log into cookies and baking them again until they are crisp and dry.

The original biscotti were made with just almonds, which are traditional to the region, but today, there are many variations that include different nuts, dried fruits, and flavorings like anise, chocolate, and lemon. They are often enjoyed dipped in Vin Santo, a sweet Italian dessert wine, but they are also commonly dunked in coffee or tea.

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Because they are baked twice, biscotti have a very long shelf life and were historically made for sailors, soldiers, and travelers. Today, they are enjoyed all around the world as a delicious and satisfying treat. They are also a popular choice for gifting during the holidays.

This recipe is a variation of the traditional Italian biscotti. The addition of candied cherries and sliced almonds adds texture and crunch to the cookies, and also brings in a tiny but mighty burst of sweet and nutty flavors.

The process of making biscotti involves first forming a sticky dough, then kneading in the cherries and almonds, and baking it as a log. Once cooled, the log is sliced into individual cookies and baked again until they are crisp. This double-baking process is what gives them their characteristic crunch.

Biscotti, maybe?

Cool dough to knead, studded with candied cherries and almonds.

Shaped into loaves, baked …

Sliced…

… and baked again.

This is a cookie that will warm up your house, because the oven is on a very long time.

Step by Step Guide to Making Candied Cherry and Almond Biscotti

1. Preheat the Oven:

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   • Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. ---

   Mix Dry Ingredients:

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   • In the bowl of a stand mixer, combine the flour, baking powder, salt, and sugar.

3. ---

   Add Eggs and Flavor:

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   • Beat in the eggs, egg yolks, and almond extract into the flour mixture.
   • Continue to mix until a sticky dough forms.

4. ---

   Knead in Cherries and Almonds:

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   • Lightly flour a clean surface and turn out the dough onto it.
   • Gently knead in the chopped candied cherries and sliced almonds until they are evenly distributed throughout the dough.

5. ---

   Shape and Bake:

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   • Shape the dough into a log and place it onto the prepared baking sheet.
   • Bake in the preheated oven for 25 minutes.

6. ---

   Cool and Slice:

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   • After the initial baking, remove the log from the oven and allow it to cool.
   • Once cooled, reduce the oven temperature to 250°F (120°C).
   • Slice the log into individual biscotti.

7. ---

   Bake Again:

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   • Place the sliced biscotti, cut side up, onto the baking sheet and bake for an additional 20 minutes.
   • Then, flip them over and bake for another 20 minutes.

8. ---

   Cool and Serve:

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   • Remove the biscotti from the oven and allow them to cool completely before serving. They will continue to crisp up as they cool.

Notes:

• Biscotti are traditionally double-baked to achieve their characteristic crunch. The first bake is to cook the dough, and the second bake is to dry out and crisp up the slices.
• The cherries and almonds can be adjusted to your preference. Feel free to add more or less of each ingredient, depending on your taste.
• Store the biscotti in an airtight container to keep them fresh and crunchy. They can be stored for up to two weeks.

Candied Cherry Biscotti Recipe

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5 from 2 reviews

• Author: Michelle Keith
• Total Time: 1 hour 25 minutes
• Yield: 20-24 cookies 1x

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Description

Biscotti, with its crisp and slightly sweet flavor, is a perfect complement to coffee. The combination is a classic pairing for a reason.

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Ingredients

Units USM Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 1 cup candied cherries, chopped
• 1/2 cup sliced almonds
• 1 1/4 cups sugar
• 3 eggs
• 2 egg yolks
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons almond extract

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Instructions

Preheat the Oven:

Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.

Mix Dry Ingredients:

In the bowl of a stand mixer, combine the flour, baking powder, salt, and sugar.

Add Eggs and Flavor:

Beat in the eggs, egg yolks, and almond extract into the flour mixture. Continue to mix until a sticky dough forms.

Knead in Cherries and Almonds:

Lightly flour a clean surface and turn out the dough onto it. Gently knead in the chopped candied cherries and sliced almonds until they are evenly distributed throughout the dough.

Shape and Bake:

Shape the dough into a log and place it onto the prepared baking sheet. Bake in the preheated oven for 25 minutes.

Cool and Slice:

After the initial baking, remove the log from the oven and allow it to cool. Once cooled, reduce the oven temperature to 250°F (120°C). Slice the log into individual biscotti.

Bake Again:

Place the sliced biscotti, cut side up, onto the baking sheet and bake for an additional 20 minutes. Then, flip them over and bake for another 20 minutes.

Cool and Serve:

Remove the biscotti from the oven and allow them to cool completely before serving. They will continue to crisp up as they cool.

Notes

• Biscotti are traditionally double-baked to achieve their characteristic crunch. The first bake is to cook the dough, and the second bake is to dry out and crisp up the slices.
• The cherries and almonds can be adjusted to your preference. Feel free to add more or less of each ingredient, depending on your taste.
• Store the biscotti in an airtight container to keep them fresh and crunchy. They can be stored for up to two weeks.

• Prep Time: 20 mins
• Cook Time: 65 mins
• Category: Cookies
• Method: Baking
• Cuisine: Italian