White Chocolate Cherry Almond Biscotti Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated Apr. 15, 2020
White Chocolate Cherry Almond Biscotti
Carrie Vasios Mullins

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

Recipe Details

White Chocolate Cherry Almond Biscotti Recipe

Active 15 mins
Total 60 mins
Serves 24 servings

Ingredients

  • 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

Directions

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

  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. Adjust oven rack to middle position and preheat oven to 325°F (160°C). 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. 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.

Special equipment

Whisk, mixing bowls, baking sheets, parchment paper, serrated knife

This Recipe Appears In