Amarena cherry biscotti

Amarena cherry biscotti
  • 10

    min prep time
  • 40

    min cook time
  • 30



  • 500 ml (2 cups) all-purpose flour
  • 10 ml (2 tsp) baking powder
  • 160 ml (⅔ cup) pistachios, coarsely chopped
  • 180 ml (¾ cup)
  • 2 large eggs
  • 80 ml (⅓ cup) unsalted butter, melted
  • 10 ml (2 tsp) vanilla extract
  • 1 lemon, zest
  • 180 ml (¾ cup) Amarena cherries, drained and chopped
  • 1 large egg, beaten
  • 30 ml (2 tbsp) sugar



  1. Preheat the oven to 350 °F
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl, combine the flour, baking powder and pistachios. Mix well.
  4. In another bowl, whisk together the ¾ cup of sugar, eggs, butter, vanilla extract and, lemon zest.
  5. Add the butter mixture to the dry ingredients and stir until well combined.
  6. Fold in the cherries. Divide the dough into two. On a clean work surface, roll each half into a 12-inch log. Dust hands with flour if needed.
  7. Transfer the logs to the baking sheet. Gently flatten the logs and brush them with the beaten egg. Sprinkle with the 2 tbsp of sugar.
  8. Bake in the oven for 25 minutes. Remove and let cool for 10 to 15 minutes.
  9. Lower heat of the oven to 300 °F.
  10. Transfer the logs to a cutting board and slice them into ½-inch biscotti.
  11. Return the biscotti to the baking sheet, cut side down, and bake for another 15 minutes.
  12. Once baked, remove from the oven, let cool, and serve.

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