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Cherry Walnut Biscotti #SundaySupper

  • Total Time: 1 hour 5 minutes
  • Yield: About 3 dozen 1x


  • 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


  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment.
  2. 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.
  3. Stir in flour, baking powder, and salt. Fold in the walnuts and cherries.
  4. Divide dough in half and shape into two long, flat logs on the baking sheet, flouring hands if the dough is sticky.
  5. 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.
  6. Cookies may be stored in an airtight container at room temperature for 1 week.


Recipe adapted from Anne Burrell

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes