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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.

Ingredients

Scale

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

Find it online: https://islawhite.com/decadent-chocolate-cherry-biscotti-recipe/