Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Cherry Espresso Biscotti 3.2 (26) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs Yield: 40 These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Rum-Soaked Raisin Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti. Ingredients 4 tablespoons espresso powder 1 tablespoon pure vanilla extract 2 ½ cups all-purpose flour (spooned and leveled) 1 cup sugar 2 teaspoons baking powder ¼ teaspoon fine salt 3 large eggs, lightly beaten ¾ cup chopped toasted walnuts ¾ cup dried cherries Directions Preheat oven to 350 degrees. Mix espresso powder into vanilla extract. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and espresso-vanilla mixture until combined. Add walnuts and cherries and beat until combined. Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes. With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks. Cook's Notes The dough can be sticky, so lightly flour your hands or coat them with cooking spray before shaping it into logs. Making the logs as uniform as possible ensures even baking.Store in an airtight container, up to 2 days, or freeze, up to 3 months. Print