Italian food has never really been my thing. See the problem is I don’t like tomato sauce. Like I can’t stand it. The mere thought of it sends a chill down my spine. I’m weird, I know. This isn’t breaking news.
It’s one of those things that I just don’t get. It makes no sense to me that people like this weird red sauce that smells funny. But then again, I like kale, something my uncle suggested was only to be eaten as punishment the other day.
This means I’ve never had traditional pizza, lasagna, or spaghetti and meatballs. I was on the “white pizza” bandwagon before it was a thing. That’s right, I’m hip and weird 😉
Of course, I love fettucine Alfredo, but it’s not really something I eat much anymore, so my Italian food love is very limited. Garlic bread, plain pasta, garlic bread.
Luckily, there are always Italian desserts. Tiramisu is awesome, but I wanted to make something super shareable to bring to my friends at the dentist office. Enter Cherry Walnut Biscotti.
I’ve eaten more than my fair share of biscotti over my life, but I had never made it until now. Why did I wait so long? This biscotti is super easy to whip together. Then it is shaped into loaves, baked, sliced, and baked again. That’s what makes biscotti … well biscotti.
The dried tart cherries and walnuts play so well together and are the perfect combination. I also love how the end pieces of this biscotti are super crunchy, but the middle ones have just a little chew left.
While I’ll still be steering clear of tomato sauce, I will also be making this biscotti again and you should check it out too.
Cherry Walnut Biscotti #SundaySupper
- Total Time: 1 hour 5 minutes
- Yield: About 3 dozen 1x
Ingredients
- 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- Zest of 1 orange
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup walnuts, coarsely chopped
- ½ cup dried tart cherries
Instructions
- Preheat oven to 300 degrees F. Line a baking sheet with parchment.
- In a large bowl, cream butter, sugar, and orange zest until light and fluffy. I did this by hand but a hand or stand mixer will work as well. Beat in the vanilla and eggs until once again light and fluffy.
- Stir in flour, baking powder, and salt. Fold in the walnuts and cherries.
- Divide dough in half and shape into two long, flat logs on the baking sheet, flouring hands if the dough is sticky.
- Bake for 30-35 minutes until starting to brown. Remove from the oven and let cool 5 minutes. Then slice the biscotti into about 1 inch thick cookies. Turn cut side up on the baking sheet. Bake for about an additional 15 minutes, until golden brown and mostly firm. Cookies will become crispier as they cool.
- Cookies may be stored in an airtight container at room temperature for 1 week.
Notes
Recipe adapted from Anne Burrell
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Don’t forget to check out the other Sunday Supper dishes!
Appetizers:
- Cacio e Uova Meatless Recipe from She Loves Biscotti
- Gnocchi alla Romana from Tramplingrose
- Italian Rice Balls from My World Simplified
- Rosemary Focaccia from Curious Cuisiniere
- Tomato Caprese with Burrata from Casa de Crews
Mains:
- Asparagus and lemon risotto from Un Assaggio of Food, Wine & Marriage
- Braised Italian-Style Beef Short Ribs from Hardly A Goddess
- Bruschetta Chicken from Meal Planning Magic
- Bucatini with Roasted Garlic Tomato Sauce from The TipToe Fairy
- Orechietti with Broccoli Rabe and Shrimp from Delaware Girl Eats
- Cheesy Gnocchi and Sausage Bake from Confessions of a Cooking Diva
- Classic Vodka Sauce from Cupcakes & Kale Chips
- Fast Faux-Baked Ziti from Fantastical Sharing of Recipes
- Florentine Pizza from A Mind Full Mom
- Gluten Free Meatballs with Homemade Sauce from Gluten Free Crumbley
- Green and Yellow Artichoke Tortellini with Mushrooms, Pancetta and Spring Peas with White Wine Reductionfrom Crazy Foodie Stunts
- Grilled Chicken Pesto Panini from Eat, Drink and be Tracy
- Mushroom Bolognese Pasta Recipe from Life Tastes Good
- Parma Rosa Baked Ziti from Palatable Pastime
- Pasta Con Sarde a Mare – Pasta with Sardines at Sea from Caroline’s Cooking
- Pasta e Fagioli from Cindy’s Recipes and Writings
- Penne with Sausage in Creamy Boursin Cheese Recipe from Feeding Big and more
- Pesce all’Aqua Pazza from Monica’s Table
- Polenta-Crusted Italian Sausage Pies from Wholistic Woman
- Pumpkin Agnolotti from Jane’s Adventures in Dinner
- Shrimp Fra Diavolo from Grumpy’s Honeybunch
- Slow Cooker Lasagna from Food Lust People Love
- Stuffed Ravioli in Alfredo Sauce from The Freshman Cook
- Tuscan Kale Pesto Risotto from Cooking Chat
- Tuscan Porterhouse with Balsamic-Rosemary Steak Sauce and Seared Radicchio from The Texan New Yorker
- Tuscan Style Chicken Breasts from Simple and Savory
- Zuppa Toscana from Momma’s Meals
Dessert:
- Italian Berries, Mascarpone and Marsala Budini from La Bella Vita Cucina
- Berry Tiramisu from That Skinny Chick Can Bake
- Cannoli Poke Cake from Moore or Less Cooking
- Cherry Walnut Biscotti from Pies and Plots
- Chocolate Tiramisu from Renee’s Kitchen Adventures
- Fiordilatte Gelato from Manu’s Menu
- Italian Cream Cheesecake from The Crumby Cupcake
- Lemoncello Tiramisu from The Redhead Baker
- Limoncello Cookies from Cosmopolitan Cornbread
- Orange and Almond Ricotta Cheesecake from Pine Needles In My Salad
- Panna Cotta with Fresh Berries from The Chef Next Door
- Salame al Cioccolato (Chocolate Salami) from A Kitchen Hoor’s Adventures
- Strawberry Panna Cotta from From Gate to Plate
- Tiramisu Semifreddo from Tara’s Multicultural Table
- Wine and Cheese Chocolate Muffins from What Smells So Good?
- Zabaglione Gelato from Magnolia Days
Beverages:
- Bicerin (Italian Coffee) from Hezzi-D’s Books and Cooks
- Easy Limoncello from Our Good Life
- Liquore all’Alloro from Culinary Adventures with Camilla
- Sgroppino (Frothy Italian Sorbetto Cocktail) from The Wimpy Vegetarian
And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement
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Dried cherries are one of my favorite ingredients to add to cookies and biscotti—yours look divine!!! My daughter has so many food dislikes that your tomato sauce aversion does not seem weird at all (but it’s one of the rare foods she WILL eat :)).
What a delightful idea to use dried cherries for biscotti! A delicious recipe!
We love biscotti, and this is such a wonderful flavor combo! Yum!
I love biscotti
I get your tomato sauce aversion–I won’t eat them raw if I can help it, unless they’re part of a Caprese salad or panzanella. But I don’t like them on sandwiches or sprinkled on things. I’ll eat diced tomatoes in small amounts on things like tacos, but for the most part, I avoid them unless they’re cooked. Your biscotti look wonderful–And remind me that I should make some myself.
I never used to eat raw tomatoes but now I enjoy them. I hope you try the biscotti!
Walnuts and dried cherries are such a great combo. And you can’t go wrong with biscotti!
Biscotti with a cup of tea sounds wonderful but this biscotti is to die for! I absolutely love the dried cherries in it as I often think some biscotti is just to spiced up. Yours, I think I could eat the whole pan!!!
Biscotti with my afternoon coffee is my weakness! Love the flavor combo 🙂 I’ve never made my own biscotti before but I think I need to try.. This is my first time participating in Sunday Supper and I’m loving all the fantastic recipes!!
Sunday Supper is so much fun! I hope you will try making your own biscotti, Meaghan!
Love biscotti! The combination of cherry and walnut sounds wonderful!
Biscotti is fabulous!
Glad you were able to find something that’s Italian so you could participate this week.
I love that you adapted this to an amazing recipe~ I am an Anne Burrell fan, so there’s that too! I have never, ever made Biscotti, so this is one that I am so glad to have in my Pins to use later when I need this for a morning-coffee-cookie!
I love a good Biscotti
I have never made biscotti. I always thought it was too difficult. Now, I know better! Can’t wait to make some.
These were surprisingly easy to make. Enjoy, Christie!