Description
Indulge in these Decadent Chocolate Cherry Biscotti, a perfect balance of rich cocoa, sweet cherries, and dark chocolate chunks. This twice-baked Italian treat is crisp, flavorful, and ideal for dipping in coffee or enjoying as a delightful snack.
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 combine all dry components.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes creamy and smooth. Add the eggs one at a time, mixing thoroughly after each addition, then blend in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry flour mixture into the wet mixture, stirring carefully until just combined to form a dough.
- Fold in chocolate and cherries: Gently fold in the dark chocolate chunks and chopped candied cherries until evenly distributed throughout the dough.
- Shape the dough: On the prepared baking sheet, form the dough into a 12-inch-long log, approximately 3 inches wide; this will be the base for the biscotti slices.
- Bake: Bake the log in the preheated oven for 25 minutes until set. Remove it and allow it to cool for 30 minutes to firm up before slicing.
- Slice and bake again: Using a serrated knife, slice the cooled log into ½-inch-thick biscotti pieces. Arrange the slices cut side down on the baking sheet and bake for an additional 10-12 minutes until they are crisp and golden.
- Cool and serve: Let the biscotti cool completely on a wire rack before serving. Enjoy them with coffee or tea for a delicious treat.
Notes
- Make sure the butter is softened to room temperature for easier creaming.
- Allowing the biscotti to cool completely after the second bake ensures maximum crispness.
- Store biscotti in an airtight container to maintain freshness for up to two weeks.
- For a nutty variation, consider adding chopped almonds or walnuts along with the chocolate and cherries.
- Use a serrated knife to slice the biscotti to prevent crumbling.
