Homemade Cherry Biscotti Recipe (Cantucci)
Published July 12, 2021. This post may contain affiliate links. Please read my disclosure policy.
These delicious homemade Cherry Biscotti are the absolute perfect treat to enjoy with your coffee every single morning.
I love the combination of sweet and bitter, especially in the morning time. If you’re looking to take your early morning coffee routine to the next level, then definitely make my Churros or Beignets.
This is a sponsored conversation written by me on behalf of the Michigan Cherry Committee. The opinions and text are all mine.
Biscotti
Biscotti are crunchy cookies that were created during Ancient Rome and became popularized centuries later in the Tuscany region of Italy. These little, long thin cookies are frequently enjoyed alongside coffee, espresso, cappuccino, or Vin Santo. Biscotti translates from Italian to English as, cookies, but when the root words are broken down it means “twice baked.”
In America, we call them biscotti, as the Ancient Romans who invented it did, but in Italy, they are known as, Cantucci. No need to sound an alarm, they are still the exact same thing.
Montmorency Tart Cherries
One of my favorite things about biscotti is how many different ingredients you can add to it to customize it, like dried cherries. Growing up in Michigan, we often went cherry picking and I remember just how amazing those fresh flavors were.
Michigan Montmorency tart cherries are homegrown superfruits with science-based benefits. Thanks to years of scientific research, these ruby red orbs have broken out of the pie shell and onto the superfruit stage. This traditional pie ingredient has gained a new reputation – praised for its versatility, nutrient density, and health benefits.
Montmorency tart cherries are available year-round. They are bright red when harvested in the summer and retain that bold color dried, frozen, canned, or juiced. Choosing Michigan Montmorency tart cherries means you’re picking American-grown fruit. Imported tart cherries may travel more than 5,000 miles before reaching your grocery store. 75% of U.S. Montmorency tart cherries are grown locally in the state of Michigan.
These ruby red morsels pack a punch of bright, tangy, and intense flavor that ends on a sweet-tart note enticing you to come back for more. Michigan Montmorency tart cherries provide an adventurous flavor that offers something new and unique compared to other fruits. With this perfect balance of sweet and tangy, it makes it the perfect ingredient to add to my biscotti recipe.
How to Spot Them
Imported tart cherries are boxed in shipping containers and travel halfway around the world, whereas our locally grown Michigan Montmorency tart cherries go straight from an American farm to your local grocery store.
When locating the packaged dried cherries at your favorite local grocery store, check out the back of the package which will highlight the city or country where they’re from. It’s also very easy to spot the “Montmorency” or Michigan tart cherries right on the front label to imply that they’ve been grown and packaged right here in the US.
How to Make Montmorency Tart Cherry Biscotti from Scratch
Follow these easy step by step instructions for making this amazing homemade cherry biscotti recipe from scratch:
- In a large bowl mix together all the dry ingredients until well combined.
- Form a well in the center of the dry ingredients
- Whisk some eggs, lemon zest, and almond extract in the well until the eggs are scrambled.
- Using a fork start to slowly bring the dry ingredients into the wet ingredients in the bowl.
- After the dough is formed, add in sliced almonds and some Montmorency tart cherries and mix it in until they are well combined.
- Split the dough in half and transfer them to a cookie sheet tray lined with parchment paper and flatten to make two 4” by 8” logs.
- Bake them in the oven at 350° for 25-30 minutes and then let cool on the sheet tray for 20 minutes.
- Slice the baked dough longways about a 1/3” to a ½” thick.
- Place the slices cut side up back on the cookie sheet tray lined with parchment paper and bake at 350° for another 10 to 15 minutes.
- Cool the biscotti on a cooling rack to room temperature.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 2 days ahead of time.
How to Store: Cover and keep at room temperature for up to 5 days. Cover and refrigerate for up to 7 days. These do not freeze well.
Chef notes + tips
- Feel free to roll the dough using a rolling pin when pressing down on the two logs.
- You can eat this as soon as they are done baking.
- Make sure the two dough logs are about 4-6 inches apart from one another.
More Dessert Recipes
Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Homemade Cherry Biscotti Recipe (Cantucci)
Ingredients
- 2 cups 00 flour or bread flour
- 1 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- 1 egg yolk
- ½ teaspoon almond extract
- zest of 1 lemon
- ½ cup sliced almonds
- ½ cup Montmorency tart cherries
Instructions
- Preheat the oven to 350°.
- In a large bowl mix together the flour, sugar, baking powder, and salt using a whisk until well combined.
- Form a well in the center of the dry ingredients using the back of your hand.
- Add the eggs, lemon zest, and almond extract to the center of the well and whisk or use a fork to scramble the eggs.
- Using a fork start to slowly bring the dry ingredients into the wet ingredients in the bowl to form a dough.
- Lightly knead the dough for 2 to 3 minutes.
- Add in the sliced almonds and some Montmorency tart cherries and mix it in until they are well combined.
- Split the dough in half and transfer them to a cookie sheet tray lined with parchment paper and flatten to make two 4” by 8” logs.
- Bake them in the oven at 350° for 25-30 minutes or until golden brown and firm and then let cool on the sheet tray for 20 minutes.
- Slice the baked dough using a serrated knife longways about a 1/3” to a ½” thick.
- Place the sliced cookie cut side up back on the cookie sheet tray lined with parchment paper and bake at 350° for another 10 to 15 minutes.
- Cool the biscotti on a cooling rack to room temperature.
Could you please describe how the texture of this biscotti would be different/affected if regular flour was used instead of bread flour. Thank you.
none
Great recipe! I make these for the Christmas holidays, sometimes sub pistachios or macadamias for the almonds. I also drizzle white chocolate on one side.
Yum!
Not yet, this Saturday l’m planning to!
As others have said, these vanish quickly. I was wondering if you have a version using cocoa powder? I’ve dipped them in chocolate (yum) and am looking to take them to the next level. Thanks in advance.
Fantastic! I do not.
Easy and delicious, same as all of Chef Billy’s recipes
many thanks!
00 Flour? Is this like the King Arthur 00 pizza flour or italian semolina fine flour. Having hard time deciding on what type of Wheat/flour you are using! Can’t wait to make these 🙂 Thank you
Like KA
I have made these several times! Delicious and very easy to make. Very one loves them!
Excellent!
These are impossible to keep in the house. No sooner than I make a batch, they are gone. Some of the best Cantucci I’ve ever had. Thanks for the recipe.
Looks delicious.