Sour Cherry & Orange Biscotti Recipe

These sour cherry and orange biscotti are the perfect coffee accompaniment to have on standby over the Christmas period. Stored in an airtight container they'll last for 3 weeks, meaning they're an easy treat to whip out for unexpected guests in the festive weeks ahead. Or place a few in a cellophane bag for an easy, edible Christmas gift.

Dried sour morello cherries are famed for their tart flavour - the initial taste is a delicate sweetness, with a sour hit to the back of the mouth making them extremely moreish. The flavour combines perfectly with orange zest and almonds. This 1kg pack of sour morello cherries is a store cupboard must-have for Christmas baking - try adding some to mince pies, Christmas pudding, scones, flapjacks and even Christmas Day granola.

Ingredients Serves: 16

  • 125g plain flour, plus extra for dusting
  • 1/4 tsp baking powder
  • 125g caster sugar
  • 1-2 eggs, lightly beaten
  • 70g sour cherries, roughly chopped
  • 75g blanched almonds, roughly chopped
  • Zest of 1 orange


  1. Pre-heat the oven to 160°C/fan 140°C/gas mark 3.
  2. Line a baking tray with baking parchment.
  3. Mix together the flour, baking powder and sugar.
  4. Add half the beaten egg a little at a time to form a stiff dough. You may not need all the egg. The dough shouldn't be sticky.
  5. Mix in the sour cherries, blanched almonds and orange zest.
  6. Tip onto a floured work surface and knead until well combined.
  7. Roll the dough into a sausage shape approximately 4cm in diameter and transfer to the baking tray. Bake for 30-35 minutes.
  8. Allow the biscotti to cool for 10 minutes, then use a serrated knife to cut into slices 2-3cm thick.
  9. Place the slice back on the baking tray cut side up and bake for a further 20-30 minutes, turning them over half way through. The biscotti should be dry and a very light golden brown. They will keep for 3 weeks in an airtight container.
© Speciality Cooking Supplies Limited 2019


  • I’m sorry to hear that. As a sense check, 1 medium egg creates an extremely firm dough with 100g of flour (for example when making pasta dough), so with 125g flour you would certainly need 1 large egg, or a little more than one egg. What type of eggs were you using and did you just add half initially?

    nicola on

  • RE: Cherry and Orange Biscotti Recipe

    Same quantity of sugar to flour? Is that correct as I needed to add quite a lot more flour to stiffen the mix even when I added only a little egg.

    Tony Daddario on

  • Thank you Michèle!

    nicola on

  • Great taste
    My advice is as it says in the recipe, blend the eggs together, add a little egg to the flour mixture, at a time, as you will not need to add all of the two eggs.

    Michèle on

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