Dried-Cherry Biscotti

No butter, no oil. This biscotti dough relies entirely on eggs for moisture and richness, which is exactly what gives it that signature dry, snappy crunch after the second bake. Dried cherries add chewy, tart bursts in every bite, and ground almonds give the crumb a sandy, nutty texture.

The double-bake method is the whole point of biscotti. First, the logs bake until set and lightly browned. After cooling for 10 minutes (so they’re firm enough to slice cleanly), the diagonal-cut pieces go back in at a lower temperature, flipped halfway, until they dry out completely.

Cutting the logs on the diagonal while they’re still slightly warm is the critical window. Too hot and they crumble. Too cool and they crack. That 10-minute rest on the rack hits the sweet spot where the knife glides through cleanly.

Pro Tips

• Wet your hands slightly when forming the logs; this sticky dough clings to dry hands
• Cut slices a full ½ inch thick; thinner ones overbake into rock-hard discs during the second bake
• Ground almonds absorb moisture, so don’t skip them even if they seem optional; they affect the texture of the entire cookie
• Store in an airtight container and these keep for weeks; they actually improve after a day or two

Variations

• Chocolate dip: Dip one end of cooled biscotti in melted dark chocolate and let set on parchment
• Cranberry pistachio: Swap dried cherries for cranberries and almonds for chopped pistachios
• Orange zest: Add 1 tablespoon of grated orange zest to the dough; it pairs beautifully with the dried cherries