Cherry Berry Biscotti is a cherry biscotti recipe I posted years ago as part of a promotion for a company called Naturebox that sends out boxes of natural snacks. The original version was called Cherry Berry Bonanza Biscotti because the cookies were made with dried cherries and blueberry flavored almonds. Since blueberry almonds are rather hard to come by, I’ve changed the ingredients to regular almonds, dried cherries and dried blueberries.
With dried cherries and dried blueberries, these have an interesting flavor. And if you love the flavor of cherry and almond, you’ll be happy to know that these pack a big almond flavor as well.
This is a low oil biscotti recipe so the cookies are crunchy and slightly crumbly. They are also sweet. I haven’t tried reducing the sugar, but I don’t think reducing it to 1 cup would hurt anything.
Cherry Berry Biscotti
- 1 3/4 cup all-purpose flour 7.6 oz**
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup minus 2 tablespoons granulated sugar
- 1 cup toasted and chopped almonds
- 2 large eggs
- 1 teaspoon almond extract
- 1 tablespoons vegetable oil
- 3/4 cup dried cherries blueberries and cranberries, chopped (I did not chop)
- 1/4 cup dried blueberries
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.
- In a mixing bowl, thoroughly stir together the flour, baking powder, salt and sugar. Add the nuts.
- In a second bowl, whisk the eggs. Add the almond extract and the oil. Add the egg mixture to the flour mixture and stir until everything comes together. Add the cherries and berries, then turn onto a clean surface and use your hands to shape it into a cohesive dough. It will be very crumbly, but it should come together.
- Divide in half and shape dough into slabs directly on the baking sheet. The slabs should be about 1 inch thick, 6 inches long and 3 inches across.
- Bake the slabs for 25 minutes.
- Reduce oven heat to 300 degrees F.
- Let cool for about 5 minutes, then transfer to a cutting board and slice each slab into 12 3/4 inch wedges. Arrange the wedges of biscotti back on the baking sheet and bake at 300 F for about 22 minutes. Let cool completely.