Cherry Chocolate Biscotti
Infused with the sweet-tart flavor of dried cherries and the indulgence of luscious chocolate chunks, Cherry Chocolate Biscotti is the perfect treat for coffee lovers and dessert enthusiasts alike. This Italian-inspired twice-baked cookie combines a crispy, golden exterior with bursts of chewy cherries and rich chocolate in every bite. A touch of almond extract and optional sliced almonds elevate the biscotti with nutty undertones, making it irresistible. Simple to prepare and ideal for gifting, this recipe yields 24 delightful cookies that stay fresh for up to two weeks. Whether served with a freshly brewed espresso or a cup of tea, these biscotti are a sophisticated way to satisfy your sweet tooth.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoons salt
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 teaspoons almond extract
- 0.75 cups dried cherries
- 0.75 cups chocolate chunks or chips
- 0.5 cups sliced almonds (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a large bowl, beat the eggs, melted butter, vanilla extract, and almond extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Fold in the dried cherries, chocolate chunks or chips, and sliced almonds (if using). Make sure they're evenly distributed.
Transfer the dough onto a lightly floured surface and divide it in half. Shape each half into a log approximately 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them at least 4 inches apart.
Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch.
Remove from the oven and let the logs cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325°F (165°C).
Using a sharp serrated knife, carefully slice the logs diagonally into 1/2-inch thick biscotti.
Place the biscotti cut-side down back onto the baking sheet. Bake for an additional 10-12 minutes on each side, until crisp and golden.
Remove the biscotti from the oven and let them cool completely on a wire rack. Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
3306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1249 mg | 54% | |
| Total Carbohydrate | 474.9 g | 173% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 254.7 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 412 mg | 32% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 1364 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
