There’s something truly irresistible about biscotti, especially when it’s packed with rich chocolate and tart cherries. This Cherry Chocolate Biscotti recipe combines the perfect balance of sweet and tangy flavors with a satisfying crunch that keeps us coming back for more. Whether we’re dunking them in coffee or enjoying them as a snack, these biscotti bring a touch of Italian tradition right into our kitchens.
Biscotti have a long history as twice-baked cookies designed for dunking, and this version adds a modern twist with luscious chocolate chunks and vibrant dried cherries. They’re easy to make and perfect for sharing with friends or gifting during the holidays. Let’s dive into this delightful recipe that’s sure to become a favorite in our baking repertoire.
Ingredients
To create the perfect Cherry Chocolate Biscotti, we need to carefully select ingredients that balance flavor and texture. Below we organize everything into dry, wet, and add-ins for clarity and ease.
Dry Ingredients
These dry ingredients form the base of our biscotti dough and provide structure, sweetness, and leavening.
- 2 ¾ cups all-purpose flour (sifted for lightness)
- 1 cup granulated sugar
- 1 teaspoon baking powder (ensures crispness)
- ¼ teaspoon salt (enhances overall flavor)
- ½ cup unsweetened cocoa powder (for rich chocolate depth)
Wet Ingredients
Our wet ingredients bind the dry components together and add richness to the biscotti.
- 3 large eggs, room temperature (provides essential moisture and structure)
- 2 teaspoons pure vanilla extract (adds aromatic sweetness)
- ½ teaspoon almond extract (complements cherry flavor)
Add-Ins
The signature elements that bring cherry and chocolate to the forefront.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Dried tart cherries | 1 cup | Roughly chopped |
| Semi-sweet chocolate chunks | 1 cup | Chopped into ½-inch pieces |
These add-ins give our biscotti its iconic sweet-tart contrast and luscious chocolate bursts, making each bite unforgettable.
Equipment Needed
To bake our Cherry Chocolate Biscotti perfectly, having the right equipment ensures a smooth process and ideal results. Here’s a detailed list of the tools we’ll use throughout the recipe:
- Mixing bowls — a large bowl for dry ingredients and a medium one for wet ingredients keep the process clean and organized.
- Measuring cups and spoons — precise measurement is key to perfect biscotti texture.
- Electric mixer or hand whisk — for blending eggs, sugars, and extracts until smooth and creamy.
- Rubber spatula — to fold in the cherry and chocolate add-ins gently without deflating the dough.
- Baking sheet — a rimmed sheet works best to contain our logs during the first bake.
- Parchment paper or silicone baking mat — prevents sticking and aids in even baking.
- Cooling rack — letting biscotti cool completely between bakes is essential for crispness.
- Sharp serrated knife — for slicing the biscotti into clean, even pieces prior to the second bake.
We recommend the following equipment for smooth preparation and excellent results:
| Equipment | Purpose |
|---|---|
| Mixing bowls | Separate mixing of dry and wet ingredients |
| Measuring cups/spoons | Accurate ingredient measurement |
| Electric mixer | Thorough mixing of wet ingredients |
| Rubber spatula | Gentle folding of cherries and chocolate |
| Baking sheet | Shaping and baking biscotti logs |
| Parchment paper | Non-stick surface for baking |
| Cooling rack | Air circulation during cooling |
| Serrated knife | Clean slicing of biscotti for second bake |
Using this equipment allows us to handle each step with precision and care, ensuring our Cherry Chocolate Biscotti achieves the perfect crunchy texture and balanced flavors.
Prep Work
Before we start mixing our Cherry Chocolate Biscotti dough, setting up a clean workspace and properly preparing our tools will make the baking process seamless and enjoyable.
Preparing the Baking Sheet
To ensure our biscotti bake evenly and release effortlessly, we always begin by lining our baking sheet. Use parchment paper or a silicone baking mat to line a rimmed baking sheet. This prevents sticking and simplifies cleanup.
| Step | Details |
|---|---|
| Choose baking sheet | Rimmed sheet preferred for easy handling |
| Select liner | Parchment paper or silicone baking mat |
| Fit liner | Cut to size to cover the entire surface |
| Optional | Lightly grease if desired for extra release |
Carefully pressing the liner flat onto the sheet avoids folds that can alter the biscotti shape. Getting this right helps the cherry chocolate biscotti keep its crunch and perfect form.
Preheating the Oven
For the best texture in our Cherry Chocolate Biscotti, a properly preheated oven is crucial. Preheat to 350°F (175°C) before placing our logs in the oven. Consistent oven temperature guarantees the twice-bake process produces that signature crispness.
“Preheating well is the first step toward creating biscotti with an irresistible crunch and irresistible flavor.”
Make sure to position the oven rack in the middle to allow even heat circulation around the biscotti logs. Letting the oven ramp up while we prep keeps us on schedule for perfectly baked treats.
Instructions
Follow these steps carefully to create our Cherry Chocolate Biscotti with its perfect crunch and irresistible flavor.
Mixing the Dough
- In a large mixing bowl, whisk together the dry ingredients:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup unsweetened cocoa powder
- In a separate medium bowl, beat the wet ingredients:
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Gradually pour the wet mixture into the dry ingredients, stirring with a rubber spatula until a thick dough forms.
- Fold in the add-ins:
- 1 cup dried tart cherries
- 1 cup semi-sweet chocolate chunks
- The dough will be sticky but firm enough to handle.
Shaping the Biscotti Logs
- Lightly flour your hands and a clean work surface.
- Divide the dough in half for smaller logs or keep as one for larger logs.
- Shape each portion into a rough log approximately 12 inches long and 3 inches wide.
- Press the logs slightly flat to about 1-inch thickness, ensuring an even surface for baking.
- Place the logs on the prepared baking sheet lined with parchment paper or a silicone mat, spaced at least 3 inches apart.
First Bake
- Preheat your oven to 350°F (175°C) if you have not already done so.
- Bake the biscotti logs on the center rack for exactly 25 to 30 minutes.
- The logs should be firm to the touch and dry on top but not browned excessively.
- Remove from the oven and allow the logs to cool on the baking sheet for 10 minutes.
| Step | Time (minutes) | Oven Temp (°F/°C) | Notes |
|---|---|---|---|
| First Bake | 25 – 30 | 350°F / 175°C | Firm but not overly browned |
| Cooling after bake | 10 | Room Temp | Cool on baking sheet before slicing |
This concludes the critical initial phases of crafting our Cherry Chocolate Biscotti. The precise mixing, shaping, and first bake set the stage for the perfect twice-baked crunch in the next steps.
Cooling and Slicing Biscotti
After the initial baking, cool the biscotti logs on the prepared baking sheet for about 10 minutes. This resting period allows the dough to firm up slightly, making it easier to handle without crumbling. Once cooled enough to touch but still warm, transfer the logs to a cutting board for slicing.
Using a sharp serrated knife ensures clean, even cuts without crushing the biscotti. Slice each log diagonally into ½-inch thick pieces to create the characteristic elongated biscotti shape. The diagonal cut not only enhances the visual appeal but also increases the surface area, allowing for a crunchier texture once baked again.
| Step | Details |
|---|---|
| Cooling time | 10 minutes on baking sheet |
| Knife type | Sharp serrated knife |
| Slice thickness | ½ inch (1.3 cm) |
| Slice angle | Diagonal |
Handle the slices gently and arrange them cut side down on the baking sheet lined with parchment paper or a silicone baking mat. Leaving some space between pieces ensures even heat circulation during the second bake.
For optimal texture, bake the cut biscotti at 325°F (163°C) for 12 to 15 minutes, then flip each piece and bake for an additional 12 to 15 minutes until golden and crisp. This twice-baking process dries out the biscotti, locking in the perfect crunch and intensifying the flavors of the chocolate chunks and dried cherries throughout every bite.
“Cooling and slicing biscotti properly is essential to achieve the classic crunchy texture that makes these twice-baked cookies so satisfying.”
By following these steps with care, we ensure our Cherry Chocolate Biscotti has that ideal snap and rich flavor in every piece.
Second Bake
Once we have our biscotti slices lined up cut side down on the prepared baking sheet, it’s time to focus on the crucial second bake that transforms these cookies into their signature crunchy delight. This step ensures our Cherry Chocolate Biscotti develop their crisp texture while intensifying the rich flavors of the chocolate chunks and dried cherries embedded inside.
Step-by-Step Instructions for the Second Bake
- Preheat the oven to 325°F (163°C). This slightly lower temperature than the first bake gently dries out the biscotti without burning them.
- Arrange the slices evenly spaced on the baking sheet with the cut side down. This maximizes even heat circulation and helps achieve the perfect crunch.
- Bake the biscotti for 12 to 15 minutes. Keep a close eye to prevent over-browning while allowing the cookies to firm up.
- Flip each slice carefully using a flat spatula. This ensures both sides get evenly toasted and crisp.
- Bake for an additional 12 to 15 minutes until the biscotti turn golden brown and feel dry to the touch.
Temperature and Timing Table for Second Bake
| Step | Temperature (°F) | Temperature (°C) | Time (Minutes) | Purpose |
|---|---|---|---|---|
| First side baking | 325 | 163 | 12–15 | Drying and crisping |
| Flip and bake second side | 325 | 163 | 12–15 | Even toasting and crunch |
“The second bake is essential to achieving that quintessential biscotti snap—a texture that invites dunking in coffee or tea and holds up perfectly.“
Tips for Perfect Second Bake Results
- Use a cooling rack after baking to allow air to circulate under the biscotti, preventing sogginess.
- Let the biscotti cool completely before storing to maintain maximum crunch.
- Adjust baking time slightly if biscotti slices are thinner or thicker than ½ inch.
By following these detailed steps for the second bake, our Cherry Chocolate Biscotti reach their ultimate texture and flavor potential. We lock in that satisfying crunch along with the sweet-tart punch from the cherries and the rich chocolate notes that make this recipe unforgettable.
Serving Suggestions
To fully enjoy our Cherry Chocolate Biscotti, we recommend pairing them with beverages that complement their rich flavors and crunchy texture. Here are some top serving suggestions to elevate your biscotti experience:
- Coffee or Espresso: The classic choice. Dip your biscotti into a hot cup of coffee or a bold espresso shot. The warm bitterness balances the sweetness of the cherries and chocolate, softening the cookie just enough for that perfect bite.
- Hot Chocolate: For chocolate lovers, pairing the biscotti with creamy hot chocolate intensifies the chocolate notes and adds a luscious, cozy feel.
- Tea – Black or Herbal: A strong black tea, like Earl Grey or English Breakfast, highlights the biscotti’s cocoa depth. Lighter herbal teas, such as chamomile or hibiscus, offer a fruity contrast that complements the tart cherries.
- Dessert Wine or Port: For special occasions, serve the biscotti alongside a glass of sweet dessert wine or a robust port. The fruity wine notes amplify the dried cherry flavors while the alcohol cuts through the richness of chocolate.
- Milk or Almond Milk: A chilled glass of milk or almond milk provides a simple refreshing contrast to the crunchy texture and rich flavors.
| Beverage | Flavor Complement | Serving Tip |
|---|---|---|
| Coffee/Espresso | Balances sweetness with bitterness | Cool biscotti slightly before dipping |
| Hot Chocolate | Enhances chocolate richness | Use dark hot chocolate for depth |
| Black/Herbal Tea | Complements tart cherry and cocoa | Steep tea strongly for better pairing |
| Dessert Wine/Port | Amplifies fruit and chocolate notes | Serve chilled in small glasses |
| Milk/Almond Milk | Refreshes palate and softens crunch | Serve cold, ideal for kids too |
Pro tip: Dunking is key to enjoying biscotti as it softens the crunchy texture and blends the flavors beautifully. We recommend dipping each biscotti for about 3 seconds to prevent it from becoming soggy but allow it to absorb enough liquid.
Additionally, try serving the biscotti with a small bowl of mascarpone cheese or whipped cream. The creamy texture pairs well with our Cherry Chocolate Biscotti, accentuating both the sweetness and bite.
For entertaining, arrange the biscotti on a decorative platter alongside your beverage of choice. Garnish the platter with fresh cherries or a sprinkle of cocoa powder to make the presentation as enticing as the flavors.
Storage Tips
Proper storage is essential to maintain the crisp texture and vibrant flavors of our Cherry Chocolate Biscotti. Follow these steps to ensure your biscotti stay fresh and delicious for as long as possible.
Room Temperature Storage
- Place the biscotti in an airtight container immediately after they have completely cooled.
- Store the container in a cool, dry place away from direct sunlight and humidity.
- Biscotti kept at room temperature this way will stay fresh for up to 2 weeks.
Refrigeration
- If you live in a humid climate, refrigerate the biscotti to prevent moisture absorption.
- Wrap the biscotti loosely in parchment paper before placing them in an airtight container.
- Refrigerated biscotti can last for up to 3 weeks but may lose some crunchiness.
- To restore crispness, reheat the biscotti in a preheated oven at 300°F (150°C) for about 5 minutes.
Freezing for Long-Term Storage
- To store biscotti for more than 3 weeks, freeze is the best option.
- Wrap each biscotti piece tightly in plastic wrap or aluminum foil.
- Place the wrapped biscotti in a freezer-safe airtight container or a heavy-duty freezer bag.
- Biscotti freeze well for up to 3 months without losing flavor or texture.
- To enjoy, thaw biscotti at room temperature and optionally warm in an oven at 300°F (150°C) for 5-7 minutes to regain crispness.
Storage Time Summary
| Storage Method | Container Type | Shelf Life | Notes |
|---|---|---|---|
| Room Temperature | Airtight container | Up to 2 weeks | Keep away from heat and humidity |
| Refrigeration | Airtight container + parchment | Up to 3 weeks | May soften; reheat to restore crispness |
| Freezing | Wrapped + airtight container | Up to 3 months | Thaw before serving; reheat for texture |
“Tip: Always ensure your biscotti are completely cooled before storing to avoid trapped moisture which can make them soggy.”
By following these storage tips, we ensure every bite of our Cherry Chocolate Biscotti remains perfectly crunchy and bursting with flavor.
Conclusion
Making Cherry Chocolate Biscotti is a rewarding baking experience that brings together timeless tradition and modern flavors. With the right ingredients and techniques, we can create a treat that’s both crunchy and bursting with rich chocolate and tart cherry goodness.
Whether we’re sharing them with friends or enjoying a quiet moment with coffee, these biscotti add a special touch to any occasion. By following the recipe and tips, we’ll consistently achieve that perfect twice-baked texture and balanced taste that keeps everyone coming back for more.
Frequently Asked Questions
What are Cherry Chocolate Biscotti?
Cherry Chocolate Biscotti are twice-baked Italian cookies featuring dried tart cherries and semi-sweet chocolate chunks. They offer a crunchy texture with sweet and tangy flavors, perfect for dunking in coffee or tea.
How do you make Cherry Chocolate Biscotti?
The process involves mixing dry ingredients (flour, sugar, cocoa powder), wet ingredients (eggs, vanilla, almond extract), and add-ins (cherries, chocolate). The dough is shaped into logs, baked, sliced, and baked again for a crunchy finish.
What equipment do I need to bake biscotti?
You’ll need mixing bowls, measuring spoons and cups, an electric mixer or whisk, a rubber spatula, rimmed baking sheets, parchment paper or silicone mats, a cooling rack, and a sharp serrated knife.
Why is biscotti baked twice?
Twice baking dries out the biscotti, giving it a crisp, crunchy texture that holds up well for dunking without becoming soggy.
How should I slice biscotti?
Slice the cooled biscotti logs diagonally into ½-inch thick pieces with a sharp serrated knife. This increases surface area for extra crunch during the second bake.
What is the ideal oven temperature for baking biscotti?
Bake the logs first at 350°F (175°C), then slice and bake the pieces at 325°F (163°C) to gently dry and crisp them without burning.
How can I serve Cherry Chocolate Biscotti?
Serve with coffee, espresso, hot chocolate, tea, dessert wine, or milk. Dunking for a few seconds enhances flavor and texture.
How do I store Cherry Chocolate Biscotti?
Store in an airtight container at room temperature for up to 2 weeks. Refrigerate wrapped in parchment for up to 3 weeks or freeze for up to 3 months, reheating briefly to restore crunch.
Can I gift Cherry Chocolate Biscotti?
Yes, they make excellent homemade gifts. Package them in decorative boxes or tins and include serving suggestions for a thoughtful touch.
What makes Cherry Chocolate Biscotti different from regular biscotti?
The addition of dried tart cherries and chocolate chunks adds a sweet-tart contrast and rich chocolate flavor, creating a modern twist on the traditional Italian biscuit.