Chocolate Cherry Pecan Biscotti
Indulge in the decadent crunch of Chocolate Cherry Pecan Biscotti, the perfect pairing for your morning coffee or afternoon tea. This Italian-inspired treat combines the rich bitterness of cocoa with bursts of tart dried cherries, nutty pecans, and sweet semisweet chocolate chips for a harmonious blend of flavors. With a twice-baked technique that delivers irresistibly crisp edges, these biscotti are surprisingly easy to make and stay fresh for weeks in an airtight container. Whether you’re a seasoned baker or a biscotti newbie, this foolproof recipe will elevate your homemade cookie game, offering a gourmet snack that's as beautiful as it is delicious. Perfect for gifting, entertaining, or simply savoring yourself!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1/3 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 3/4 cup Granulated sugar
- 3 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Dried cherries
- 3/4 cup Pecans, chopped
- 1/2 cup Semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to combine. Set aside.
In a large mixing bowl, beat the granulated sugar and eggs using a hand or stand mixer on medium speed until pale and slightly thickened, about 2-3 minutes.
Mix in the vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a sticky dough forms.
Fold in the dried cherries, chopped pecans, and chocolate chips using a spatula until evenly distributed.
Lightly flour your hands and divide the dough into two equal portions. Shape each portion into a log approximately 12 inches long and 2-3 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
Bake in the preheated oven for 25 minutes, or until the logs are firm to the touch and slightly cracked on top.
Remove from the oven and let the logs cool on the baking sheet for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Once cool enough to handle, transfer the logs to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch thick biscotti pieces.
Place the biscotti cut side down back onto the baking sheet. Bake for 10 minutes, then flip them over and bake for another 10 minutes. The biscotti should be dry and crisp.
Allow the biscotti to cool completely on a wire rack before serving or storing. Store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 13.0 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 106 mg | 2% | |
*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.
