Description
These Decadent Chocolate Cherry Biscotti combine rich cocoa and dark chocolate chunks with sweet candied cherries for a crispy, twice-baked Italian cookie perfect for dunking in coffee or tea. With a tender crumb complemented by a delightful crunch, this biscotti recipe delivers a sophisticated dessert that’s easy to make and sure to impress.
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 prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt to evenly distribute all dry components.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until light and creamy. Then add eggs one at a time, mixing thoroughly, followed by the vanilla extract.
- Combine wet and dry ingredients: Gradually incorporate the dry ingredient mixture into the wet mixture, stirring gently until just combined to avoid overworking the dough.
- Fold in chocolate and cherries: Carefully fold in the dark chocolate chunks and chopped candied cherries, distributing them evenly throughout the dough.
- Shape the dough: Form the dough into a 12-inch long log approximately 3 inches wide and place it on the prepared baking sheet, ready for the first bake.
- Bake: Bake the log for 25 minutes until it is set and slightly firm. Remove from oven and allow it to cool for 30 minutes to firm up for slicing.
- Slice and bake again: Using a serrated knife, slice the log into ½-inch thick biscotti. Arrange the slices cut side down on the baking sheet and bake for an additional 10-12 minutes until crisp and dry.
- Cool and serve: Allow the biscotti to cool completely on a wire rack before serving to ensure maximum crunch.
Notes
- Ensure the butter is softened—not melted—for the best texture.
- Use a serrated knife to slice the biscotti log to prevent crumbling.
- Biscotti can be stored in an airtight container for up to two weeks.
- For extra flavor, dip cooled biscotti in melted dark chocolate.
- These biscotti pair beautifully with coffee, hot chocolate, or tea.
