Meduri Cherry Biscotti

A sweet twist to this classic. Bake with your choice of moist Meduri cherries. Enjoy alone or dipped into your cappuccino.


2-1/2 cups flour
1/4 teaspoon salt
3/4 teaspoon baking powder
1 cup sugar
3 eggs
4 ounce butter (1 stick) melted
1 teaspoon vanilla
1 tablespoon anise seed coarsely ground
1 cup sliced almonds
1 cup Meduri World Delights Morello cherries or Meduri World Delights Rainier cherries or Meduri World Delights Bing cherries soaked in hot water for 30 minutes and drained


  1. Adjust oven rack to middle position and pre-heat oven to 350F.
  2. Sift flour, salt and baking powder in a bowl.
  3. Whisk sugar and eggs together in a large bowl to a light lemon color, stir in seeds, nuts, Meduri cherries, butter and vanilla.
  4. Sift dry ingredients over egg mixture, then fold until dough is just combined.
  5. Divide dough and shape into logs 13" x 2" and place on an oiled cookies sheet covered with parchment paper.
  6. Bake until golden about 35 minutes.
  7. Cool the loaves for 10 minutes. Lower the oven temperature to 325F.
  8. Cut each loaf diagonally into 3/8" slices with a serrated knife. Lay the slices about 1/2" apart on the cookie sheet cut side up and return them to the oven.
  9. Bake for 15 minutes, turning over each cookie halfway through baking.