Sweet Cherry Biscotti

Sweet Cherry Biscotti Recipe

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Jo Beth Hartz


My husband and I love these for breakfast with coffee and hot tea. Yummy.


☆☆☆☆☆ 0 votes

Makes about 3 dozen cookies
30 Min
45 Min


  • 3/4 c
  • 2
  • 1/4 c
    olive oil
  • 2 tsp
    finely shredded orange peel
  • 1 Tbsp
    orange juice, fresh
  • 1 1/2 tsp
  • 2 1/2 c
    all-purpose flour
  • 1 tsp
    baking powder
  • 1 c
    coarsely chopped dried sweet cherries
  • 1
    egg white
  • 1 Tbsp
  • ·
    coarse sugar

How to Make Sweet Cherry Biscotti


  1. Preheat oven to 350F. Lightly grease large cookie sheet. In a large bowl, combine granulated sugar, and eggs. Beat with electric mixer on high speed for 2 minutes. Add olive oil, orange peel, orange juice and vanilla, beating on low speed until combined.
  2. In medium bowl, combine 2 cups of flour, the baking powder and 1/4 tsp salt. Gradually add flour mixture to egg mixture, beating on low speed until combined. Stir in cherries and remaining 1/2 cup flour.
  3. Turn dough out onto lightly floured surface; divide in half. Using lightly floured hands shape each portion into an 8 inch long loaf. Place loaves 3-4 inches apart on cookie sheet; flatten loaves slightly until about 2 inches wide.
  4. In small bowl, combine egg white and water, beating until frothy. Brush over tops and sides of loaves. Sprinkle with coarse sugar. Bake in pre-heated oven 25-30 minutes. Cool on cookie sheet on wire rack for 15 minutes.
  5. Reduce oven temperature to 300F. Transfer loaves to cutting board. Using a serrated knife, cut each loaf diagnonally into 1/2 inch thick slices. Place on ungreased cookie sheet. Bake for 8 minutes. Turn slices over and bake for 8-9 minutes. Transfer cookies to wire rack; let cool.

Printable Recipe Card

About Sweet Cherry Biscotti

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: Italian

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