Our Cherry Almond Biscotti are made using a dual combination of flours to create a smooth and almost cakey crumb to the double baked traditional biscotti. The dough is folded in with sliced almonds and plump dried cherries. Each biscotti is drizzled or dipped in a vanilla bean white chocolate, for an added layer of decadence to the fruity and fresh flavors of cherry and hint of citrus zest.

  • Medium
  • 70 mins
  • 22 servings

For the Biscotti

  • 2 cup cake flour
  • 1 2/3 cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • ½ cup butter, melted
  • 3 large eggs
  • 1 cup plus 2 tbsp sugar
  • 1 ½ tsp orange zest
  • ½ tsp Rodelle Almond Extract
  • ½ cup sliced almonds
  • ¾ cup dried cherries

For the Glaze

  • 1 cup white chocolate discs or baking bar
  • 2 tbsp coconut oil or neutral oil
  • 1 tsp Rodelle Vanilla Paste
  1. Preheat an oven to 350 F. Combine the flour through the salt. Mix to combine.
  2. Melt butter. Let the butter cool before mixing into egg, sugar, zest and extract on medium speed.
  3. Gradually add in the flours and mix until well combined.
  4. Remove dough ball from bowl and fold in almonds and dried cherries until well combined and distributed.
  5. Gently form the dough into a wide log shape about 2-2 ½ inches thick and place on parchment lined baking sheet.
  6. Bake for 25 to 30 minutes and let cool before slicing into biscotti. Arrange on a baking sheet cut side up and bake for addition 5 minutes, flip and repeat on other cut side.
  7. To make the glaze, mix all the glaze ingredients in a bowl. Using a double boiler, melt chocolate mixture and smooth. Drizzle and dip biscotti to your liking.

Tip: If your dried cherries seem a bit large, you can cut in half to have better distribution throughout your cookie.

This recipe was created for Rodelle by Morgan Osborne, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.