Chocolate Cherry Almond Biscotti
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
Twice-baked Italian cookies with mini chocolate chips, dried cherries, and a slight crunch from slivered almonds.
  • ½ c butter, softened
  • 1 c sugar
  • 2¼ c flour
  • 1 t baking powder
  • ½ t baking soda
  • ¼ t salt
  • 4 eggs (room temperature), separated
  • 1 t vanilla
  • ½ t cinnamon
  • ⅛ t (or a pinch) ground nutmeg
  • 1 c dried cherries
  • ½ c mini chocolate chips
  • ½ c raw slivered almonds
  1. In a large bowl mix together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg.
  2. Using a mixer cream the butter and the sugar until smooth. Add 3 of the eggs, one at a time. Add the vanilla.
  3. Add the dry ingredients to the wet in the mixing bowl, about ⅓ at a time. Mix until well incorporated.
  4. Add the cherries, chocolate chips and almonds. Mix gently until well incorporated throughout the dough.
  5. Allow the dough to chill for about 1 hour in the fridge.*
  6. Preheat the oven to 350 degrees F. Divide the dough in half for large biscotti, or into thirds for smaller biscotti. Form each section of dough into logs about ¾" in thickness. The logs will vary in width depending on how you portion out the dough.
  7. Beat the remaining egg and brush the logs with the egg wash.
  8. Bake the logs with a few inches in between for 17-20 minutes, until golden brown. Remove from the oven and allow to cool completely, at least one hour.
  9. Slice the logs at and angle into 1" slices. If your logs turned out quite thick and you would like smaller cookies, you can cut the log down the middle before slicing.
  10. Place each sliced cookie on it's side on a parchment-lined or greased baking sheet. Bake at 350 degrees F for 5 minutes. Flip over each cookie and bake for an additional 5 minutes until both sides are browned.
  11. Eat the biscotti within 5 days or freeze them for up to 3 months.
*If you're trying to speed up the process put the dough in the freezer for about 15 minutes to chill. Be sure not to let the dough freeze.
Recipe by The Mexitalian at