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Dried Cherry Biscotti

 Dried Cherry Biscotti
Need a holiday treat that's not overly sweet? Sharon Martin of Manistee, Michigan has an answer with her Dried Cherry Biscotti. The cherries and almonds add color and texture and a dusting of powdered sugar dress these up. CW taste testers noted these biscotti were not as hard and crunchy as some.
15 ServingsPrep: 25 min. Bake: 25 min. + cooling


  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 4 egg whites
  • 2 teaspoons McCormick® Pure Almond Extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup dried cherries
  • 1/4 cup chopped almonds, toasted
  • 2 teaspoons confectioners' sugar


  • In a small bowl, beat butter and sugar until crumbly. Beat in egg
  • whites and extract. Combine the flour, baking powder and salt;
  • gradually add to sugar mixture. Stir in cherries and almonds (dough
  • will be stiff).
  • Press into an 8-in. square baking dish coated with cooking spray.
  • Bake at 375° for 15-20 minutes or until lightly browned. Cool
  • for 5 minutes. Remove from pan to a cutting board; cut biscotti in
  • half with a serrated knife. Cut each half into 1/2-in. slices.
  • Place slices cut side down on baking sheets coated with cooking
  • spray. Bake for 8-10 minutes or until light golden brown, turning
  • once. Remove to wire racks to cool. Sprinkle with confectioners'
  • sugar. Yield: 2-1/2 dozen.

2 of 2

Dried Cherry Biscotti (continued)

Nutritional Facts: 2 cookies equals 135 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 123 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.