Baking

Cherry and almond biscotti

Name: Cherry and almond biscotti recipe
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 40
Ingredients: 220g caster sugar; 2 large eggs; 1 tsp vanilla bean paste; 250g plain flour; 1 tsp baking powder; 200g ambrosio red glacé cherries (from specialty grocers and delis); 120g almond

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by Lucy Nunes

Delicious Team

Oct 20, 2025

These beautiful biscotti are as pretty as stained glass windows from a church. They’re perfect for gifting, as the recipe makes a large quantity, and they store well… that’s if you don’t eat them all at once.

1 cup (220g) caster sugar
2 large eggs
1 tsp vanilla bean paste
1 2/3 cups (250g) plain flour
1 tsp baking powder
200g ambrosio red glacé cherries (from specialty grocers and delis)
3/4 cup (120g) blanched almonds

Method

1.

Preheat oven to 180°C/160°C fan-forced and line a large baking tray with baking paper.
2.

Place sugar, eggs and vanilla in a large bowl and whisk until well combined. Sift over the flour and baking powder and stir until all the flour is incorporated. Add the cherries and almonds and stir until well distributed.
3.

Turn the dough onto a lightly floured benchtop. Divide the dough into two even portions. Using floured hands, shape each portion into a 5cm-wide log. Place on the prepared tray, spaced 6cm apart, and bake for 30 minutes, or until golden.
4.

Set aside for 20 minutes to cool slightly to room temperature. Using a sharp serrated knife, cut logs into 0.5cm-thick slices. You will notice that the inside of the biscuits are still a little wet – this is fine.
5.

Reduce oven to 150°C/130°C fan-forced. Arrange slices flat on two ungreased oven trays (no paper needed) and bake, turning halfway, for 20-25 minutes, until crisp and light golden. Transfer to a wire rack to cool.