Gimme Some Oven

cherry, almond & white chocolate biscotti

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To kick off the Christmas baking season on the blog, allow me to introduce you to….my favorite biscotti. EVER.

That’s right – no exaggeration here. :D  In my opinion, and in the enthusiastic reactions of friends and family, this stuff is truly in a league of its own!

First of all, who can go wrong with the cherries+almonds+white+chocolate combo?? The flavors and textures perfectly complement one another, and are enhanced even moreso by the delicious almond extract mixed into the dough. Yum.

Secondly, since I seem to be on a kick this week with recipes that are often made with unnecessary fats, I’m happy to point out that this recipe only calls for 1 Tbsp. of olive oil. Once more, it just amazes me how many people throw 1 or 2 sticks of butter into biscotti recipes! Completely unnecessary, and these still taste great. (Of course, I completely negate this by drizzling white chocolate all over them, but I’ll vote for extra chocolate calories any day over butter! ;))

And finally, the texture is exactly what I love in biscotti. It seems that so much of the biscotti I’ve tried over the years is either rock hard, or super-soft and chewy like scones. This recipe thankfully strikes the perfect balance — crunchy and crisp on the outsides, but still soft and slightly chewy on the inside. Perfect for enjoying on its own, or dipping in some coffee or hot cocoa.

So if you’re looking for some fun baked goods to give as gifts to friends and family this year, or if you’re just looking to cozy up with some deliciousness, I cannot recommend this recipe enough! Oh. So. Good. :)




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Cherry, Almond & White Chocolate Biscotti

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  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 65 minutes
  • Yield: 40 biscotti 1x


This Cherry, Almond and White Chocolate Biscotti recipe is simple to make, and it also makes the perfect gift!


  • 2 2/3 cups all-purpose flour
  • 1 cup sugar
  • 2 tsp. baking powder
  • 1/8 tsp. salt
  • 1 Tbsp. oil
  • 1 tsp. almond extract
  • 1 tsp. vanilla
  • 4 large eggs
  • 1/2 cup dried berries (cherries or cranberries)
  • 1/3 cup white chocolate chips
  • 1/3 cup sliced or slivered almonds
  • white chocolate baking squares or chips (optional)


  1. Combine flour, sugar, baking powder and salt together in a bowl.  Set aside.
  2. Mix eggs, oil, and extracts in a bowl with an electric mixer.  Then add in dry ingredients and mix together until combined.  Then add in berries, chocolate and almonds – and either mix by hand with a wooden spoon, or very briefly with the electric mixer.
  3. Turn the dough out onto a lightly-floured surface.  Knead lightly a few times to be sure that berries, chocolate and almonds are well-distributed.  (Dough will be sticky, so you may need to lightly re-flouring your surface once or twice.)  Divide dough in half.
  4. Shape each half into long logs, and flatten to 1″ thickness.  Place on a baking sheet and bake at 350 degrees for 35 minutes.  Remove rolls from baking sheet and cool for 10 minutes on a wire rack.  Then cut each roll diagonally into 1/2″ slices.
  5. Place the slices cut-sides down on a baking sheet.  Reduce oven temperature to 325 degrees, and bake for 10 minutes.  Remove, and turn each slice over, and bake for another 10 minutes.  Remove and cool on wire racks.
  6. To add white chocolate, simply melt your desired amount in a double boiler or (carefully!) in the microwave.  Use a fork to drizzle it over the biscotti slices.  Or you can dip each slice in a bowl of the melted white chocolate.


Adapted from


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28 comments on “cherry, almond & white chocolate biscotti”

  1. Can’t wait to try this – just bought some dried cherries – and was in the mood for seasonal biscotti baking!

  2. yummy
    you made a tasty pictures and i’m sure the the cookies are delicious.

  3. Your biscotti look beautiful! I will have to give these a try. I bet they’d be good with cranberries instead of the cherries… I’m a cranberry fanatic!

  4. Made these today and they are great!! Will link back in my blog. Thank you again for sharing!!

  5. I never thought biscotti were this easy to make. To be honest, I only skim through recipes cause in my head, they’re difficult so well done.They do look nice

  6. new to your blog, absolutely looooveeee it! i must make these asap!

  7. Saw your recipe Friday and knew that I had to try these over the week-end. These are yum!!!!!!and easy to make. Thanks for sharing this recipe.

    PS: The drizzle of white chocolate is a must.

  8. Biscotti is my fave cookie/dessert! I love that this recipe can be used as a base for so many other combinations. And with 1 Tbsp. of oil, who can resist? Thanks for the recipe!

  9. Mhmm. These are in the oven right now! You have such a great site. The photography is beautiful!

  10. I love biscotti, and can not wait to try this recipe. I think it’s a great alternative to the holiday cookie were all so likely to get this Christmas. How do you think the recipe will hold if I use spelt flour instead and organic cane sugar?

    • Hi Alex! I agree — love biscotti around Christmastime! I’ve never tried spelt flour on this, but as opposed to many other substitutes, imagine that a direct substitution might actually work well. Would love to hear how it goes if you give it a try! :)


  11. I made these yesterday, and they are great!

    One question: what brand of chocolate are you using? I used Ghiradelli, and it turned yellow in the biscotti, as well as having a yellow tinge in the chocolate I drizzled over the top.

    • Hi Misty!

      Glad you enjoyed them! This past time I actually just used the generic brand of chips from my local grocery store, but have used Ghiradelli in the past. I don’t understand why, but often it seems white chocolate tends to get a little browned when baking. I’ve never tasted a difference, but will keep an eye out in the future to see if different brands keep their color or not…but sorry yours lost the pretty white this last time! Would love to hear what happens if you try the recipe again with a different brand!


  12. Made these a couple of days ago, and they are awesome. I couldn’t get the chocolate to drizzle very smoothly – any tips? Thanks

  13. Using the amounts you’ve given, the dough always seems to come out sticky and gooey for me. Adding more flour helps make it more dough-like. The biscotti still comes out deliciously though! I’ve made these a couple times now, and each time they were gobbled up within minutes. Thanks for this super easy recipe!

  14. just put these in the oven…im having the problem of sticky gooey do too! i have made biscotti before and these are very different in every way — the batter, the level of sweetness, the lack of butter. hopefully they will be good, but not at all what i expected. i followed the recipe exactly & spaced the 2 “logs” 2 inches apart…they are already one giant cookie

  15. i revise my previous statement: definitely not a conventional biscotti, but i just pulled them out of the oven and they are delicious none the less :) glad i made them

  16. Tweaked this recipe and made a batch of chocolate hazelnut as some little presents for friends. This was my first time making biscotti and your recipe made it so easy :)

  17. There are plenty of biscotti’s recipes out there but I haven’t really found one that I absolutely love, just yet! I think I need to give this one a try, after reading this post! Just like you said, lots of biscotti out there are either “rock hard” “too soft/ chewy” but couldn’t be anything in between!

    Thanks for posting and for sharing!

  18. This was truly a fantastic recipe! I used dried cherries, toasted pecans and premium white chocolate….Easy recipe, excellent texture and flavor. I will be using this as the base for every biscotti I make. WOW!!

  19. How many does this recipe make?

  20. Hi. Thank´s for the recipe. I have a question about the temperature of the oven: it is in celsius or farenheit?? I found it very high …..
    A hug from Brazil.

  21. I am wondering about the “olive” oil. Does it give the cookies a weird more savory taste….as opposed to using a regular oil, such as canola or vegetable…..???

    • Hey Leah! I don’t find that it does. It just adds a little more depth to your baking (I use it in granola quite a bit, and it never makes it taste savory). Plus, it’s healthier. The lighter the olive oil, the more mild the flavor though. I hope this was helpful!

  22. I’m am experienced baker but never made biscotti before. This was a delight!