Description
These Decadent Chocolate Cherry Biscotti are rich, crunchy twice-baked Italian cookies featuring deep cocoa flavor, sweet candied cherries, and chunks of dark chocolate. Perfect for dipping in coffee or hot chocolate, they offer a delightful balance of intense chocolate and fruity sweetness with a crisp texture.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
Wet Ingredients
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1 cup dark chocolate chunks
- ¾ cup candied cherries, chopped
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the biscotti dough.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined and evenly distributed.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter with the granulated sugar until the mixture is creamy and light. Then add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
- Fold in chocolate and cherries: Gently fold in the dark chocolate chunks and chopped candied cherries, distributing them evenly throughout the dough.
- Shape the dough: Form the dough into a log approximately 12 inches long and 3 inches wide, then place it onto the prepared baking sheet.
- Bake: Bake the dough log in the preheated oven for 25 minutes until set, then remove and let it cool completely for about 30 minutes to firm up before slicing.
- Slice and bake again: Using a serrated knife, slice the cooled log diagonally into ½-inch-thick slices. Arrange the slices cut side down on the baking sheet and bake again for 10–12 minutes until the biscotti are crisp and dry.
- Cool and serve: Allow the biscotti to cool completely on a wire rack before serving. Enjoy them with coffee, tea, or your favorite hot beverage.
Notes
- The biscotti must cool completely after the first bake to ensure clean slicing and proper texture.
- Use a serrated knife to slice the biscotti to prevent crumbling.
- Store biscotti in an airtight container for up to two weeks to maintain freshness.
- For extra crunch, you can toast the sliced biscotti longer or flip them halfway through the second baking.
- Substitute dark chocolate with semi-sweet or milk chocolate chunks according to taste preference.
