Cornmeal Cherry Biscotti Recipe

Updated March 28, 2025

Cornmeal adds crunch to these cherry biscotti.

Recipe Details

Prep 10 mins

Cook 40 mins

Active 20 mins

Freezing and Cooling Time 20 mins

Total 70 mins

Serves 36 servings

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Ingredients

Adjust oven rack to middle and lower positions and preheat to 350°F. Line two baking sheets with parchment paper. In a medium bowl, combine cornmeal, flour, baking powder, and salt; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until creamy, about 3 minutes. Beat in eggs followed by almond and vanilla extracts. Add dry ingredients and beat just until combined. Gently fold in cherries. Place in freezer for 10 minutes.
Dough will still be sticky so use floured hands to shape into two 3-inch wide logs. Bake until golden at the edges, about 30 minutes. Let cool until easy to handle then cut on the bias with a serrated knife. Place cookies cut side down on baking sheet and bake until dry and toasted, about 10 minutes more.

Stand mixer, parchment paper, baking sheets

Nutrition Facts
Servings: 36
Amount per serving
Calories	86
% Daily Value*
Total Fat 3g	4%
Saturated Fat 2g	9%
Cholesterol 17mg	6%
Sodium 46mg	2%
Total Carbohydrate 14g	5%
Dietary Fiber 1g	2%
Total Sugars 7g
Protein 1g
Vitamin C 1mg	4%
Calcium 11mg	1%
Iron 0mg	2%
Potassium 38mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.