Cornmeal Cherry Biscotti

[Photograph: Carrie Vasios]

Cornmeal adds crunch to these cherry biscotti.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Cornmeal Cherry Biscotti

About This Recipe

Yield:makes about 3 dozen biscotti
Active time:20 minutes
Total time:1 hour 10 minutes
Special equipment:stand mixer, parchment paper, baking sheets
This recipe appears in: Cookie Monster: Cornmeal Cherry Biscotti


  • 1 1/4 cups medium grind cornmeal
  • 1 cup (5 ounces) all purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, at room temperature
  • 2/3 cup (4 2/3 ounces) sugar
  • 2 eggs
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1 cup dried cherries


  1. 1

    Adjust oven rack to middle and lower positions and preheat to 350°F. Line two baking sheets with parchment paper. In a medium bowl, combine cornmeal, flour, baking powder, and salt; set aside.

  2. 2

    In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until creamy, about 3 minutes. Beat in eggs followed by almond and vanilla extracts. Add dry ingredients and beat just until combined. Gently fold in cherries. Place in freezer for 10 minutes.

  3. 3

    Dough will still be sticky so use floured hands to shape into two 3-inch wide logs. Bake until golden at the edges, about 30 minutes. Let cool until easy to handle then cut on the bias with a serrated knife. Place cookies cut side down on baking sheet and bake until dry and toasted, about 10 minutes more.

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