Chocolate Cherry and Chile Biscotti
Spice up your snack game with these indulgent Chocolate Cherry and Chile Biscotti—an irresistible fusion of bold flavors and crunchy texture. This twice-baked Italian classic gets an adventurous twist with rich cocoa, sweet dried cherries, and a subtle kick of cayenne pepper, perfectly balanced by the warm notes of cinnamon. Dark chocolate chips add decadent pockets of sweetness, while roasted almonds (optional) provide an extra crunch for texture lovers. Easy to make in under an hour, these biscotti pair beautifully with coffee or hot cocoa, making them the perfect treat for sharing or enjoying solo. Crafted for long-lasting freshness, they’re the ultimate make-ahead dessert or edible gift for any occasion!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.3333 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground cayenne pepper
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup dried cherries
- 0.75 cup dark chocolate chips
- 0.5 cup whole roasted almonds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and salt.
In a separate large bowl, beat the sugar and eggs together with a hand mixer until the mixture is pale and thick, about 2-3 minutes. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. The dough will be slightly sticky.
Fold in the dried cherries, dark chocolate chips, and almonds (if using) until evenly distributed.
Lightly flour your hands and transfer the dough to the prepared baking sheet. Divide it into two equal portions. Shape each portion into a log approximately 10 inches long and 2 inches wide.
Bake the logs in the preheated oven for 25-30 minutes, or until firm to the touch. Remove from the oven and let the logs cool for 10 minutes. Reduce the oven temperature to 325°F (165°C).
Once cooled slightly, use a sharp serrated knife to slice the logs diagonally into 3/4-inch-thick slices. Arrange the slices cut-side down on the baking sheet.
Bake the biscotti again for 10-12 minutes, then flip them over and bake for an additional 10-12 minutes on the other side, or until crisp and dry.
Remove from the oven and let the biscotti cool completely on a wire rack. They will become crunchier as they cool.
Store the biscotti in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 74 mg | 3% | |
| Total Carbohydrate | 37.5 g | 14% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 19.7 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 174 mg | 4% | |
*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.
