Crisp, golden, and packed with texture, Cherry Almond Biscotti is a delightful twice-baked treat that’s perfect for dipping in coffee or serving on a dessert tray. The balance of tart cherries, toasted almonds, and citrus-kissed dough gives every bite a sophisticated edge. With a hint of black cherry balsamic and the richness of olive oil, these cookies bring elegance and depth to a classic Italian favorite.
Ingredient Breakdown
Toasting raw whole almonds before adding them to the dough deepens their nutty flavor and enhances their crunch. This step also releases their natural oils, giving the biscotti a warm, aromatic quality that stands out in every bite.
The combination of all-purpose flour, baking powder, and salt lays the structural foundation for the biscotti. Flour provides body and bite, baking powder gives them a slight lift, and salt fine-tunes the sweetness, preventing the flavor from becoming one-dimensional.
A mix of granulated and brown sugar delivers both sweetness and balance. The brown sugar, with its molasses content, contributes a touch of moisture and depth, while the granulated sugar keeps the texture crisp.
Eggs, along with lemon-fused olive oil, bring richness and cohesion without overwhelming the dough. The olive oil also imparts a subtle citrusy note that ties beautifully with the lemon zest and highlights the natural brightness of the cherries.
Vanilla extract, lemon zest, and black cherry balsamic add complexity. The balsamic’s fruit-forward tang enhances the cherries, while the zest lifts the overall flavor with refreshing clarity. The vanilla mellows the mix, wrapping all the elements in a smooth, aromatic finish.
Dried cherries are optional, but highly recommended. Their chewy texture and tart flavor balance the crunchy almonds and rich dough, adding a contrast that makes each bite more interesting.
Step-by-Step Preparation Guide
Start by spreading the almonds in a single layer on a baking sheet and toasting them at 325°F until they’re fragrant and slightly golden. This step enhances both flavor and crunch. Once they’re cool enough to handle, give them a rough chop—keeping the pieces large adds texture to every bite.
While the almonds toast, whisk the dry ingredients together—flour, baking powder, salt, and both sugars. This ensures even distribution and prevents clumps.
In a separate bowl, beat the eggs, then whisk in the olive oil, balsamic, vanilla, and zest until smooth and well combined. This wet mixture will give the dough its richness and subtle complexity.
Slowly stir the dry ingredients into the wet, using a wooden spoon to mix gently. Stop as soon as the ingredients are incorporated to avoid overworking the dough.
Fold in the chopped almonds and cherries, if using. The dough will be thick and sticky, but manageable. Line a baking sheet with parchment, and using a spoon or scoop, form two long logs. Wet your hands slightly to smooth and shape them into uniform widths.
Bake the logs for 30 minutes, or until the surface is golden and the dough feels firm. Let them cool for 10 minutes before slicing—this rest makes the structure more stable and easier to cut cleanly.
Slice the logs on the diagonal using a serrated knife. Arrange the slices cut-side down on the baking sheet and return them to the oven for the second bake, about 15 to 20 minutes. Flip them halfway through to dry both sides evenly. The longer they bake, the crunchier the final biscotti.
Once baked, transfer the slices to a wire rack. As they cool, they’ll harden into the perfect dunkable cookie—crisp on the outside, slightly chewy within.
Recipe Tips & Frequently Asked Questions
Toast almonds ahead of time and let them cool fully before mixing:
This prevents the heat from softening or cooking the dough prematurely.
Use damp hands to shape the dough easily without sticking:
Water keeps the sticky dough from clinging to your fingers and helps smooth the logs evenly.
Slice with a serrated knife to prevent crumbling:
A clean, gentle sawing motion ensures the biscotti hold their shape after the first bake.
Flip halfway through the second bake for even browning:
This guarantees both sides dry out evenly for that classic crisp texture.
For crunchier biscotti, extend the second bake by a few extra minutes:
Just keep a close eye to prevent over-browning.
Can I substitute all-purpose flour with gluten-free flour?
Yes, but use a 1:1 gluten-free baking blend for the best structure and texture. Results may be slightly more crumbly.
Why did my biscotti crumble when slicing?
They may have cooled too long or were sliced with a dull blade. Always use a serrated knife and slice while still slightly warm.
How long do biscotti stay fresh and how should I store them?
Store in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in zip-top bags for up to 2 months.
Can I skip the second bake if I prefer softer cookies?
Yes. Skipping the second bake results in a softer, more cake-like cookie—still delicious, just less traditional.
What to Serve With This Recipe
Cherry Almond Biscotti is tailor-made for pairing. Enjoy it with bold brews like espresso, cappuccino, or a dark French roast. The crisp texture softens just enough when dunked into hot coffee, creating a satisfying contrast.
For an elevated dessert experience, serve alongside dessert wines like Vin Santo or a splash of amaretto. The almond notes in the biscotti and the liqueur make a perfect match.
To turn your biscotti into a full dessert, pair them with a scoop of vanilla ice cream or use them in an affogato, where hot espresso is poured over ice cream and the biscotti is served on the side for dipping.
Wrapped in parchment and twine, they also make a thoughtful gift—especially when paired with a tin of hot cocoa mix or a box of fragrant teas.
Creative Variations
Switch out the cherries for dried cranberries, golden raisins, or chopped dried apricots for a twist in flavor and color.
Add chopped dark chocolate or drizzle the finished biscotti with melted white chocolate for added richness.
For a stronger almond flavor, replace the vanilla extract with almond extract. Just a small amount intensifies the nutty aroma.
Make smaller logs for bite-sized biscotti or dust the tops with turbinado sugar before baking for a sweet, sparkly crunch.
Cherry Almond Biscotti offers the perfect balance of crunch, sweetness, and chew. Whether enjoyed with your morning coffee or shared as a homemade gift, these elegant cookies are as rewarding to bake as they are to serve. Twice-baked to golden perfection and full of flavor, they bring a little sophistication to every bite.
Ingredients
2¼ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ cup granulated sugar
¾ cup brown sugar
3 large eggs
½ cup Nika’s Olive Lemon Fused Olive Oil
1 tablespoon Nika’s Olive Black Cherry Balsamic
½ teaspoon pure vanilla extract
1 teaspoon lemon zest
1 cup raw whole almonds
½ cup dried cherries (optional)
Instructions
Begin by preheating your oven to 325°F (163°C) and position the rack in the center for even baking. Spread the whole almonds out on a baking sheet in a single layer and toast them in the oven for 12 to 15 minutes, or until fragrant and lightly golden. Once done, remove from the oven and set aside to cool before chopping coarsely.
In the meantime, combine the flour, baking powder, salt, granulated sugar, and brown sugar in a medium mixing bowl. Whisk until well blended and no lumps remain.
In a separate large bowl, lightly beat the eggs. Add the olive oil, black cherry balsamic, vanilla extract, and lemon zest. Whisk until the mixture is smooth and cohesive.
Once the almonds have cooled, chop them into large, rough pieces.
Prepare a baking sheet with parchment paper. Gradually add the dry ingredients into the egg mixture, stirring gently with a wooden spoon until just combined. Avoid overmixing to preserve the dough’s texture.
Fold the chopped almonds into the dough, followed by the dried cherries if using. Use a large spoon or scoop to transfer portions of dough onto the prepared baking sheet, shaping two long, even logs side by side. With damp hands, gently press and shape each into a smooth log about 2 inches wide.
Bake the logs for about 30 minutes, or until they are lightly golden and feel firm to the touch. Let them cool on the pan for 10 minutes, allowing the structure to set slightly before slicing.
Transfer the partially cooled logs to a cutting board. Using a serrated knife, slice them on the diagonal into ½ to ¾-inch thick pieces. Lay the slices cut-side down on the baking sheet.
Return them to the oven and bake for an additional 15 to 20 minutes, flipping each piece halfway through to ensure even crisping. The longer they bake, the crunchier the texture becomes.
Once done, transfer the biscotti to a wire rack and let them cool completely. They’ll crisp up further as they cool, creating the signature bite that makes biscotti so satisfying.
Cherry Almond Biscotti Recipe
Ingredients
- 2¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup granulated sugar
- ¾ cup brown sugar
- 3 large eggs
- ½ cup Nika’s Olive Lemon Fused Olive Oil
- 1 tablespoon Nika’s Olive Black Cherry Balsamic
- ½ teaspoon pure vanilla extract
- 1 teaspoon lemon zest
- 1 cup raw whole almonds
- ½ cup dried cherries optional
Instructions
- Begin by preheating your oven to 325°F (163°C) and position the rack in the center for even baking. Spread the whole almonds out on a baking sheet in a single layer and toast them in the oven for 12 to 15 minutes, or until fragrant and lightly golden. Once done, remove from the oven and set aside to cool before chopping coarsely.
- In the meantime, combine the flour, baking powder, salt, granulated sugar, and brown sugar in a medium mixing bowl. Whisk until well blended and no lumps remain.
- In a separate large bowl, lightly beat the eggs. Add the olive oil, black cherry balsamic, vanilla extract, and lemon zest. Whisk until the mixture is smooth and cohesive.
- Once the almonds have cooled, chop them into large, rough pieces.
- Prepare a baking sheet with parchment paper. Gradually add the dry ingredients into the egg mixture, stirring gently with a wooden spoon until just combined. Avoid overmixing to preserve the dough’s texture.
- Fold the chopped almonds into the dough, followed by the dried cherries if using. Use a large spoon or scoop to transfer portions of dough onto the prepared baking sheet, shaping two long, even logs side by side. With damp hands, gently press and shape each into a smooth log about 2 inches wide.
- Bake the logs for about 30 minutes, or until they are lightly golden and feel firm to the touch. Let them cool on the pan for 10 minutes, allowing the structure to set slightly before slicing.
- Transfer the partially cooled logs to a cutting board. Using a serrated knife, slice them on the diagonal into ½ to ¾-inch thick pieces. Lay the slices cut-side down on the baking sheet.
- Return them to the oven and bake for an additional 15 to 20 minutes, flipping each piece halfway through to ensure even crisping. The longer they bake, the crunchier the texture becomes.
- Once done, transfer the biscotti to a wire rack and let them cool completely. They’ll crisp up further as they cool, creating the signature bite that makes biscotti so satisfying.
