Decadent Chocolate Cherry Biscotti Recipe

Introduction

These Decadent Chocolate Cherry Biscotti are the perfect combination of rich cocoa, sweet cherries, and melty chocolate chips. Crunchy and flavorful, they make a delightful treat to enjoy with your morning coffee or afternoon tea.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup dried cherries
• 1 cup semi-sweet chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. Step 3: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
4. Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla and almond extracts.
5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Fold in the dried cherries and chocolate chips evenly through the dough.
6. Step 6: Divide the dough in half and shape each portion into a log approximately 12 inches long. Place the logs on the prepared baking sheet, spacing them apart.
7. Step 7: Bake the logs for 25 to 30 minutes, until they are firm to the touch. Remove from the oven and let cool on the baking sheet for 10 minutes.
8. Step 8: Using a serrated knife, slice the logs diagonally into 1/2-inch thick biscotti pieces. Place the slices cut side down back on the baking sheet.
9. Step 9: Return the biscotti to the oven and bake for an additional 10 to 15 minutes, flipping halfway through, until crisp and dry. Let cool completely before serving.

Tips & Variations

• For extra crunch, toast the dried cherries lightly before adding them to the dough.
• Try swapping almond extract for orange zest to add a bright citrus note.
• If you prefer nuts, folded in chopped toasted almonds or walnuts for added texture.
• Store biscotti in an airtight container to maintain their crispness.

Storage

Keep the biscotti in an airtight container at room temperature for up to two weeks. They can also be frozen for up to three months. To refresh crispness after storing, warm them in a low oven for a few minutes before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cherries instead of dried cherries?

Fresh cherries have too much moisture and will affect the texture of the biscotti. Stick to dried cherries to maintain the proper crunch.

Why do biscotti need to be baked twice?

Baking the biscotti twice ensures they become dry and crisp, perfect for dipping in coffee or tea without becoming soggy.

Decadent Chocolate Cherry Biscotti Recipe

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★★★★★

4.8 from 524 reviews

This Decadent Chocolate Cherry Biscotti recipe combines rich cocoa powder with sweet dried cherries and semi-sweet chocolate chips, creating a crunchy, twice-baked cookie perfect for dunking in coffee or tea. The biscotti are crisp on the outside and slightly chewy inside, featuring a delightful balance of chocolate and tart cherry flavors enhanced by vanilla and almond extracts.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 24 biscotti 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Wet Ingredients:

• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract

Mix-Ins:

• 1 cup dried cherries
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even baking and prevents sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This blends all the dry elements evenly.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter together with the granulated sugar until the mixture is light and fluffy, which helps provide the biscotti’s texture.
4. Add Wet Ingredients: Beat in the eggs one at a time into the creamed butter and sugar mixture to ensure full incorporation, then stir in the vanilla extract and almond extract for flavor depth.
5. Combine and Fold: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing. Then, fold in the dried cherries and semi-sweet chocolate chips to distribute them evenly throughout the dough.
6. Shape and Bake: Divide the dough into two equal portions. On a lightly floured surface, shape each into a log approximately 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until firm to the touch. Remove from the oven and let cool for about 10 minutes.
7. Slice and Bake Again: Using a serrated knife, slice each log diagonally into 1/2 inch thick slices. Arrange the slices cut side down on the baking sheet. Return to the oven and bake again for 10-15 minutes per side, turning once, until crisp and dry. Cool completely before serving.

Notes

• Use room temperature butter and eggs for better incorporation into the batter.
• Cool the biscotti logs before slicing to prevent crumbling.
• The second bake is essential to get the biscotti’s signature crisp texture.
• Store biscotti in an airtight container to maintain freshness for up to two weeks.
• For a nutty twist, you can add 1/2 cup chopped almonds or hazelnuts along with the cherries and chocolate chips.

Keywords: chocolate cherry biscotti, biscotti recipe, twice baked cookies, Italian cookies, crunchy chocolate biscotti