Description
These Decadent Chocolate Cherry Biscotti are a perfect blend of rich cocoa, sweet candied cherries, and dark chocolate chunks. Twice-baked to achieve a crisp texture, these biscotti are an ideal treat for coffee breaks or gifting during the holidays. Easy to make and irresistibly flavorful, they combine the classic Italian cookie tradition with a chocolaty twist.
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.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until light and creamy. Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients 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 to ensure even distribution without breaking them down.
- Shape the dough: Form the dough into a 12-inch-long log approximately 3 inches wide, placing it onto the lined baking sheet.
- Bake: Bake the log for 25 minutes, then remove it from the oven and allow it to cool for 30 minutes, which firms the dough for slicing.
- Slice and bake again: Using a serrated knife, slice the dough log into ½-inch-thick biscotti pieces. Arrange the slices cut side down on the baking sheet and bake again for 10-12 minutes until golden and crisp.
- Cool and serve: Let the biscotti cool completely on a wire rack before serving to ensure maximum crunch.
Notes
- Ensure the butter is softened but not melted to achieve the right dough texture.
- Use a serrated knife to slice the biscotti to prevent crumbling.
- Storing biscotti in an airtight container preserves their crispness for up to two weeks.
- For a dairy-free option, substitute butter with a plant-based margarine.
- Experiment with different dried fruits or nuts for variety.
