White Chocolate Cherry Almond Biscotti

[Photograph: Carrie Vasios Mullins]

White chocolate, cherries, and almonds make these dessert-worthy biscotti.

About the author: Carrie Vasios Mullins 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

White Chocolate Cherry Almond Biscotti

About This Recipe

Yield:Makes about 2 dozen biscotti
Active time:15 minutes
Total time:1 hour
Special equipment:whisk, mixing bowls, baking sheets, parchment paper, serrated knife
This recipe appears in: Cookie Monster: White Chocolate Cherry Biscotti


  • 2 cups all purpose flour
  • 3/4 cup finely ground cornmeal
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup sugar
  • 3 eggs
  • 1/2 teaspoon almond extract
  • 1 1/2 tablespoons milk
  • 1 cup chopped white chocolate
  • 1/2 cup dried tart cherries
  • 1/4 cup blanched slivered almonds


  1. 1

    In a medium bowl, combine flour, cornmeal, baking powder, and salt. Set aside.

  2. 2

    In a large bowl, whisk together eggs and sugar until pale in color, about 3 minutes. Add almond extract and milk and whisk to combine. Add dry ingredients and stir dough together with a spoon or spatula. Stir in white chocolate, cherries, and almonds. Cover dough in plastic wrap and place in refrigerator while oven preheats.

  3. 3

    Adjust oven rack to middle position and preheat oven to 325°F. Line a baking sheet with parchment paper. Take dough out of refrigerator and split into two equal pieces. Shape each half into a log about 2 1/2 inches wide and 11 inches long. Bake until golden on the edges, about 30 minutes.

  4. 4

    Let logs cool slightly then cut on the bias with a serrated knife to create 1-inch cookies. Place cookies back on baking sheet and bake until dried and toasted, another 15-20 minutes. Let cool to the touch then transfer to a wire rack to finish cooling.


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