Chocolate-Cherry Almond Biscotti with Citrus Zest

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crunchy twice-baked Italian biscotti studded with tart dried cherries, toasted almonds, and bright citrus zest — perfect for dunking in coffee or tea. This Italian-inspired recipe, ready in about 75 minutes, layers all-purpose flour, granulated sugar, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 110 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 55 min Serves 24 Italian cuisine 110 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a large bowl, whisk together 2 1/4 cups all-purpose flour, 3/4 cup granulated sugar, 1 1/2 tsp baking powder, 1/4 cup unsweetened cocoa powder, and 1/2 tsp salt until combined.
  2. Step 2: In a separate bowl, beat 2 large eggs with 1 tsp vanilla extract. Add the wet ingredients to the dry ingredients and stir until a thick dough forms.
  3. Step 3: Fold in 3/4 cup chopped dried tart cherries, 3/4 cup toasted chopped almonds, 1 tbsp orange zest, and 1 tbsp lemon zest until evenly distributed.
  4. Step 4: Divide dough in half. On a parchment-lined baking sheet, shape each half into a log approximately 12 inches long and 3 inches wide, flattening slightly.
  5. Step 5: Bake for 25 minutes until firm to the touch. Remove from oven and let cool for 10 minutes.
  6. Step 6: Using a serrated knife, slice each log diagonally into 1/2-inch thick biscotti pieces. Arrange slices cut side down on the baking sheet.
  7. Step 7: Return to oven and bake for 12-15 minutes, then flip biscotti and bake another 12-15 minutes until dry and crisp. Cool completely before serving.

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