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Cherry Biscotti

Fill your kitchen with the irresistible aroma of freshly baked Cherry Biscotti! These traditional Italian cookies will leave your taste buds dancing with joy. With its perfect balance of sweetness and crunch, this classic biscotti is the perfect treat for your holiday baking tray or any occasion.

Whether you’re a seasoned baker or just starting out, I’ve got you covered with easy-to-follow instructions and helpful tips to ensure your biscotti turns out picture-perfect every time. So, let’s dive in and discover the secrets to baking the best cherry biscotti!

Welcome to 2023’s 12 Days of Cookies!
These Cherry Biscotti are Day 1 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!

Day 1 – You’re on it!
Day 2 – 
Day 3 – 
Day 4 – 
Day 5 – 
Day 6 – 
Day 7 – 
Day 8 – 
Day 9 – 
Day 10 – 
Day 11 – 
Day 12 – 


The History of Biscotti

Biscotti, meaning “twice-baked” in Italian, originated during the Middle Ages. These crunchy, oblong cookies were originally made without any fat or butter, making them perfect for long journeys. Biscotti cookies quickly became popular throughout Italy and eventually made its way to other parts of the world.

Ingredients for Cherry Biscotti

To make the best cherry biscotti, you will need the following ingredients:

1 cup granulated sugar

½ cup vegetable oil

3 large eggs

2 teaspoons almond extract

1 teaspoon pure vanilla extract

3 ¼ cups all-purpose flour

1 tablespoon baking powder

¾ cup chopped drained maraschino cherries

My biscotti is topped with a white chocolate drizzle. You’ll need a few more simple ingredients for that:

⅓ cup white chocolate chips

 1 teaspoon vegetable oil

How to make Cherry Almond Biscotti

Making biscotti is easier than I ever expected! Even if this is your first time making it, this recipe comes together quickly and easily!

First, prepare your cherries. Dice them into small pieces and let them drain on a paper towel. Pat them dry with a towel before adding them to the dough to get rid of any extra moisture.

Next, preheat the oven to 375 degrees F and prepare two cookie sheets by lining them with parchment paper.

In a large bowl, combine sugar, oil, eggs, vanilla extract, and almond extract with an electric mixer until thoroughly combined. You can also use a stand mixer with the paddle attachment.

Whisk the flour and baking powder together in a separate medium bowl. Add the cherries and toss them lightly to coat. Then pour the flour mixture into the wet ingredients and combine them.

Divide dough equally in half and place each piece on a baking sheet. Form each half into a log about the length of the cookie sheet and gently press down so that the log is about ½ inch thick.

Bake the biscotti dough for about 25-30 minutes. Place the logs onto a wire rack until cool to the touch, about 10-15 minutes.

Place each log on a cutting board. Use a sharp knife (not a serrated knife) to slice each log into 18 ½ inch-thick slices. Lay the biscotti slices on the cookie sheets and bake for an additional 8 minutes or until lightly golden brown. Then flip them over and bake for another 8 minutes. Reduce your baking time slightly if you prefer a softer cookie.

Remove the biscotti from the oven and let them cool completely while you prepare the white chocolate drizzle.

White Chocolate Drizzle

Combine white chocolate chips and 1 teaspoon vegetable oil in a small microwaveable bowl. Heat for about 30 seconds. Stir well, then continue to microwave in 10-second intervals, stirring in between, until the chocolate is smooth and melted.

Pour the mixture into a sandwich bag and cut off a tiny corner so you can use it as a piping bag. Drizzle the chocolate over the cookies diagonally, starting at one corner of the cookie sheet and moving steadily to the opposite corner. 

Do this with both cookie sheets, then let the drizzle harden on the biscotti before serving!

Variations and Additions to Cherry Biscotti

While cherry biscotti is delicious on its own, you can also get creative and add extra flavors or ingredients to make it even more delightful. Here are a few ideas:

Dip one end of the biscotti in the white chocolate mixture instead of drizzling it over the top. You could also use dark chocolate for an extra indulgent treat.

Add a teaspoon of freshly grated orange zest to give your biscotti a citrusy twist.

Substitute the vanilla extract for the same amount of almond extract.

Sprinkle some coarse sugar or sliced almonds on top of the biscotti before baking for an extra crunchy cookie!

Storing and Gifting Homemade Biscotti

To keep your cherry biscotti fresh and crunchy, store them in an airtight container at room temperature for up to two weeks. If you want to extend their shelf life, you can freeze them for up to three months.

When gifting biscotti, package them in a decorative box or tin and include a handwritten note to make it extra special. You can even include the recipe!


Can I use dried cherries instead of maraschino cherries?

You can definitely use dried cherries. The flavor will be slightly less sweet, and the texture will be somewhat different, but they make a delicious substitution.

Can I use other nuts instead of almonds?

Absolutely! Feel free to use your favorite nuts or a combination of nuts instead of almonds. Walnuts, pistachios, and hazelnuts work great.

Can I make gluten-free cherry biscotti?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. However, the texture and flavor may vary slightly.

Try These Fantastic Biscotti Recipes:

If you love biscotti as much as I do, you have to try one of these irresistible flavors next time:

Citrus Biscotti

Gingerbread Biscotti

Peppermint Chocolate Biscotti

Cranberry Orange Pistachio Biscotti



Keep an eye out for more of my easy recipes each week!


Cherry Biscotti

Cherry Biscotti are traditional Italian cookies with the perfect balance of sweetness and crunch. This classic biscotti with maraschino cherries is perfect for holiday baking tray or any occasion.
Course Dessert
Cuisine Italian
Keyword Cherry Biscotti
Prep Time 15 minutes minutes
Cook Time 40 minutes minutes
Cooling 10 minutes minutes
Total Time 1 hour hour 5 minutes minutes
Servings 36 cookies
Calories 87kcal
Author Lynne Feifer


1 cup granulated sugar½ cup vegetable oil3 large eggs2 teaspoons almond extract1 teaspoon pure vanilla extract3 ¼ cups all-purpose flour1 tablespoon baking powder¾ cup chopped drained maraschino cherries

White Chocolate Drizzle

cup white chocolate chips1 teaspoon vegetable oil


Dice the cherries and put onto paper towels to drain while preparing recipe. Also, be sure to pat them dry with a paper towel before adding them to remove any excess moisture.
Preheat the oven to 375°F, and prepare two cookie sheets by lining them with a sheet of parchment.
In a mixing bowl, combine the sugar, oil, eggs, vanilla and almond extracts with an electric mixer until completely combined.
Whisk the flour and baking powder together in a medium bowl. Add the cherries and toss to lightly coat. Pour flour mixture into the wet ingredient and combine.
Divide the dough equally in half and place onto each cookie sheet. Form the doughs into a log about the length of the cookie sheet and gently press down so that they are about ½-inch thick.
Bake for about 25 to 30 minutes. Place onto wire racks until they are cool enough to touch, about 10-15 minutes.
On a cutting board and with a sharp knife (not serrated), cut across each log making about eighteen 1/2-inch thick slices.
Lay the cookies flat onto the cookies sheets and bake for about 8 minutes until lightly golden. When done, turn them over and bake the other side for an additional 8 minutes or until golden in color. Allow to completely cool on the cookie sheets before adding the chocolate.

White Chocolate Drizzle

Once cookies have completely cooled, combine the white chocolate chips and 1 teaspoon of vegetable oil in a small microwaveable bowl. Heat for about 30 seconds. Stir well, and microwave again in 10 second increments until completely melted, stirring in between.
Pour into a sandwich bag, and cut a very small corner off, so that you can use it as a piping bag. Drizzle the chocolate over the cookies diagonally starting at one corner of the cookie sheet while steadily moving to the opposite corner. Repeat with the second cookie sheet.


Serving: 1cookie | Calories: 87kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 8mg | Potassium: 58mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 25IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mg

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