Cherry Almond Biscotti

Sweet and Crunchy, Cherry Almond Biscotti is the perfect pair to your morning cup of joe, tea, or hot cocoa!

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Cherry Almond Biscotti, so easy to make and delicious too!

I’m so in love with making biscotti. For me, it’s better than baking cookies.

Yes, I just said that aloud.

But think about it. Biscotti is like a crunchy cookie. A cookie that you can eat for breakfast. Cookies that are BREAKFAST approved!

Plus, since I love having coffee in the morning (okay, and at noon, night, and whenever), biscotti is the perfect “dipper.” It’s also great dunked in tea or hot cocoa.

Who needs to dunk chocolate chip cookies when you have fresh biscotti on hand?! (okay, again, did I just say that aloud???)

Cherry Almond Biscotti, so easy to make and delicious too!

For today’s flavor, I wanted to make something that would be tasty for a Valentine’s Day breakfast. It’s not pink. But it IS cherry.

Adding in dried cherries gives a nice chewy texture with the crunchy biscotti. I also added almond extract to the dough. I love almond extract. I would put it in all my recipes if that wasn’t weird.

I thought about adding some chopped almonds either to the dough or to sprinkle on top, but decided against it. The biscotti is crunchy enough, and with the dried cherries I really wanted those to shine a little brighter.

Biscotti is never complete until it’s dunked or drizzled with chocolate. (unless it’s snickerdoodle biscotti, which is lovely with a healthy dose of cinnamon sugar sprinkles.) Dipping the bottoms in Vanilla Candiquik (or almond bark) is the perfect pairing for this recipe.

It’s hard to believe I used to be afraid of making biscotti. I thought it seemed so difficult. It’s NOT. I promise! Once you start making it, you may get addicted like me!

I’ve got a list of flavors I still want to make, but would love to hear from YOU about the flavor you enjoy most? What would you like to see next? I’m taking notes…

Cherry Almond Biscotti recipe

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Yield: 13-15 biscotti

Cherry Almond Biscotti

Prep Time 10 minutes
Cook Time 45 minutes


  • 6 Tbsp unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp almond extract
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 2/3 cup dried cherries
  • 4oz Vanilla Candiquik (almond bark), melted


  1. In a large mixing bowl, beat butter with sugar until fully combined. Beat in extract and eggs. Add flour and baking powder and mix until blended. Fold in dried cherries.
  2. Line a large baking sheet (15x10) with parchment paper. Lay dough in center, and using your fingers, pat it into a rectangle, about 13in x 4in x 3/4in high.
  3. Bake in a 350 degree oven for 25 minutes. Remove from oven and cool for 5 minutes. Slice into 3/4-1inch thick slices. Rotate each slice onto it's side. Return to oven for 10 minutes.
  4. Rotate slices to opposite side and return to oven an additional 10 minutes. Remove and cool on wire rack.
  5. When completely cooled, dip bottom of each biscotti into melted candiquik. Set on parchment paper and allow to set for 15 minutes. Store in airtight container at room temperature for up to two weeks.

See some of my other favorite biscotti recipes: 

caramel macchiato biscotti

Caramel Macchiato Biscotti

biscotti cranberry orange

Cranberry Orange Biscotti


Chocolate Orange Biscotti

LOVE Cherry Almond? 


Cherry Almond Sandwich Cookies


Cherry Almond Cupcakes


About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on February 5, 2014

Comments & Reviews

  1. Your biscotti recipes always remind me I’ve never made it. Eaten it? Oh yes, but made on my own – not yet. I don’t understand why, especially when they are breakfast approved cookies. BREAKFAST APPROVED COOKIES. The deal is done, I’m off to my kitchen!

  2. Oh my goodness these look amazing!! I can not wait to try them! I’ve never cooked with dried cherries. I’m excited to give it a whirl. And I agree with you about the almond extract. I love it and love putting a lil splash of it in everything. I love my evening coffee and biscotti is the perfect companion.. Thanks Aimee!!!

  3. I am definitely up for cookies for breakfast! Dried cherries are usually in my cupboards too…hhhmmm one of these days you are going to convert me to making biscotti instead of muffins 🙂

  4. Loooove biscotti! Aimee, this recipe is just perfect for V-Day or any day. Growing up in Michigan, we always had access to dried cherries and I love adding them to my baking. Thanks for sharing, girl. Pinning tonight!

  5. Love the idea of putting dried cherries in as a twist for Valentines. I love biscotti, so yummy with coffee.

  6. I’m with you on loving biscotti, and I need to get my you-know-what in the kitchen and make some –I have no idea what my hold up is! This flavor combination sounds delicious!

  7. Aimee, then I’m all about making up some of these biscottis… I love baking cookies, and actually have never tried making something like this. I’ve never even heard of a Biscotti until I hit the blogging world. Obviously I was very deprived as a child. (=

  8. Cookies for breakfast? Count me in! These biscotti look incredible and I love the dried cherries in here – I have some waiting to be used up and can’t wait to make these 🙂

  9. I made a version of these yesterday and this is such solid recipe and so versatile! My second batch is coming out of the oven! Thanks for a great recipe!

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