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Door County Cherry Biscotti

 Door County Cherry Biscotti
"When it was announced that dried cherries would be the featured ingredient in the baking competition that year, I experimented with adding them to my recipe. I love the combination of the cherries and the chocolate drizzle."
36 ServingsPrep: 40 min. Bake: 50 min. + cooling


  • 3 eggs
  • 1/2 cup butter, softened
  • 1 cup plus 3 tablespoons sugar, divided
  • 1 teaspoon McCormick® Pure Almond Extract
  • 3-2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup dried cherries
  • 1 cup slivered almonds, toasted
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon plus 2 teaspoons shortening, divided
  • 4 ounces white baking chocolate, chopped


  • Separate one egg; set aside. In a large bowl, cream butter and 1 cup
  • plus 2 tablespoons sugar until light and fluffy. Beat in 2 eggs and
  • reserved egg yolk. Beat in extract. Combine the flour, baking powder
  • and baking soda; gradually add to creamed mixture and mix well.
  • Turn onto a floured surface. Knead in cherries and almonds. Divide
  • dough in half; shape each portion into a 12-in. x 3-in. rectangle.
  • Transfer to a greased baking sheet. Beat reserved egg white; brush
  • over dough. Sprinkle with remaining sugar. Bake at 350° for
  • 28-30 minutes or until lightly browned. Cool for 10 minutes.
  • Transfer to a cutting board; with a serrated knife, cut each

2 of 2

Door County Cherry Biscotti (continued)

Directions (continued)

  • rectangle diagonally into 18 slices. Place cut side down on greased
  • baking sheets. Bake for 20-25 minutes or until firm and crisp,
  • turning once. Remove to wire racks to cool.
  • In a microwave, melt chocolate chips and 1 tablespoon shortening;
  • stir until smooth. Drizzle over both sides of cookies. Place on
  • waxed paper; let stand until set.
  • Melt white chocolate and remaining shortening at 70% power for 1
  • minute; stir. Microwave at additional 10- to 20-second intervals,
  • stirring until smooth.
  • Drizzle over both sides of cookies. Place on waxed paper; let stand
  • until set. Store in an airtight container. Yield: 3 dozen.
Nutritional Facts: 1 serving (2 pieces) equals 323 calories, 14 g fat (6 g saturated fat), 49 mg cholesterol, 94 mg sodium, 46 g carbohydrate, 2 g fiber, 6 g protein.