Cherry Berry Bonanza Biscotti

Serving 24 people

54 min


  • almond extract 1 teaspoon almond extract
  • almonds 1 cup toasted and chopped almonds
  • baking powder 1/2 teaspoon baking powder
  • dried cherries 3/4 cup dried cherries, blueberries and cranberries, chopped (I did not chop)
  • eggs 2 large eggs
  • flour 1 3/4 cup all-purpose flour (7.6 oz)**
  • granulated sugar 1 cup minus 2 tablespoons granulated sugar
  • salt 1/4 teaspoon salt
  • vegetable oil 1 tablespoons vegetable oil
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How to make it

  1. Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper.In a mixing bowl, thoroughly stir together the flour, baking powder, salt and sugar.
  2. Add the nuts.In a second bowl, whisk the eggs.
  3. Add the almond extract and the oil.
  4. Add the egg mixture to the flour mixture and stir until everything comes together.
  5. Add the berries, then turn onto a clean surface and use your hands to shape it into a cohesive dough. It will be very crumbly, but it should come together.Divide in half and shape dough into slabs directly on the baking sheet. The slabs should be about 1 inch thick, 6 inches long and 3 inches across.
  6. Bake the slabs for 25 minutes.Reduce oven heat to 300 degrees F.
  7. Let cool for about 5 minutes, then transfer to a cutting board and slice each slab into 12 3/4 inch wedges. Arrange the wedges of biscotti back on the baking sheet and bake at 300 F for about 22 minutes.
  8. Let cool completely.