Chocolate Cherry Biscotti
Indulge your sweet tooth with these irresistible Chocolate Cherry Biscotti, a delightful treat that perfectly balances rich cocoa flavor with the tart sweetness of dried cherries. Made with pantry staples like all-purpose flour, unsweetened cocoa powder, and semi-sweet chocolate chips, this twice-baked Italian classic adds a unique twist with a hint of almond extract for a nutty undertone. The crunchy texture of the biscotti is complemented by bursts of chewy cherries and melty chocolate in every bite. These elegant cookies are easy to make, require minimal prep time, and store beautifully, making them perfect for pairing with coffee or gifting during the holidays. Whether you're baking for a special occasion or enjoying a cozy tea break, this recipe is a surefire way to impress your taste buds and loved ones alike.
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Ingredients
- 2 cups all-purpose flour
- 0.333 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 0.75 cup dried cherries
- 0.5 cup semi-sweet chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 3
In another bowl, beat the eggs, sugar, vanilla extract, and almond extract until well combined.
Step 4
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. It may be slightly sticky.
Step 5
Fold in the dried cherries and chocolate chips until evenly distributed throughout the dough.
Step 6
Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each into a log about 12 inches long and 2 inches wide.
Step 7
Place the logs onto the prepared baking sheet, leaving sufficient space between them.
Step 8
Bake for 25 minutes or until the logs are firm to the touch. Remove from the oven and let cool for 10 minutes.
Step 9
Using a serrated knife, slice the logs diagonally into 1/2-inch thick biscotti pieces.
Step 10
Place the biscotti slices cut side down on the baking sheet. Bake for 8 minutes, then flip them over and bake for another 8 minutes, or until they are dry and crisp.
Step 11
Let the biscotti cool completely on a wire rack before serving or storing. They can be stored in an airtight container for up to two weeks.
Nutrition Facts
| Serving size | (814.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2391.3 |
| Total Fat 51.2g | 0% |
| Saturated Fat 25.4g | 0% |
| Cholesterol 558mg | 0% |
| Sodium 1253.5mg | 0% |
| Total Carbohydrate 475.0g | 0% |
| Dietary Fiber 40.7g | 0% |
| Total Sugars 227.3g | |
| Protein 64.3g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 251.4mg | 0% |
| Iron 29.2mg | 0% |
| Potassium 1746.7mg | 0% |
Source of Calories