We’ve always been fans of biscotti’s irresistible crunch and its perfect match with a hot cup of coffee. This cherry chocolate version takes the classic Italian treat to new heights, blending tart dried cherries with decadent chocolate for a delightful twist that’ll have you reaching for seconds.
Originating from Tuscany, biscotti are twice-baked cookies that offer a satisfying snap, and we’re excited to guide you through our simple recipe. Whether you’re a baking novice or pro, it’s an easy way to create a crowd-pleasing snack that’s both elegant and irresistible.
Ingredients
To craft our irresistible Cherry Chocolate Biscotti—a twice-baked treat that pairs perfectly with coffee—let’s gather the essential ingredients. We organize them here in the order they’ll be used, with prep notes for clarity and success.
Dry Ingredients
- 2 cups all-purpose flour: Sifted to ensure a light texture.
- 1 cup granulated sugar: For that perfect sweetness that complements the tart cherries.
- 1 teaspoon baking powder: Helps the biscotti rise without becoming dense.
- *1/2 teaspoon salt: Adds a subtle balance to the flavors.
Wet Ingredients
- 2 large eggs: Beaten until frothy for better incorporation.
- 1/4 cup unsalted butter: Melted and cooled to room temperature for easy mixing.
- 1 teaspoon vanilla extract: Pure variety for authentic flavor depth.
Add-Ins and Mix-Ins
- 1 cup dried cherries: Chopped coarsely to distribute evenly and enhance the chewy texture.
- 1 cup semi-sweet chocolate chips: High-quality ones for rich, melty pockets in every bite.
- Optional: 1/2 cup sliced almonds: Toasted lightly for added crunch and nutty notes—we love this for an extra layer of sophistication.
With these ingredients, we’re set to create a batch that boasts a crisp exterior and a moist, flavorful interior, making it a standout snack for any occasion.
Tools and Equipment
Before we dive into mixing our Cherry Chocolate Biscotti dough, let’s ensure we have the right tools and equipment on hand. These essentials will help us achieve that perfect crisp texture and even baking, making the process smooth and efficient for bakers of all levels.
We recommend organizing your tools by the stages of preparation and baking. Here’s a breakdown:
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Mixing and Preparing Ingredients:
- Large mixing bowl: For combining dry ingredients like flour and sugar; choose one that’s at least 4 quarts to avoid spills.
- Medium mixing bowl: Ideal for whisking wet ingredients such as eggs and melted butter.
- Measuring cups and spoons: A set of dry measuring cups (1 cup, ½ cup, ⅓ cup, ¼ cup) and spoons (1 tablespoon, 1 teaspoon) for accurate measurements of ingredients like flour and vanilla extract.
- Whisk or electric mixer: A sturdy whisk for blending, or a hand mixer on low speed to incorporate eggs and butter seamlessly.
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Shaping and Baking:
- Baking sheet: A standard 18×13-inch rimmed sheet pan lined with parchment paper to prevent sticking and ensure even heat distribution.
- Parchment paper or silicone baking mat: Essential for lining the baking sheet; it promotes easy release and cleanup after the twice-baking process.
- Sharp knife or bench scraper: For slicing the biscotti logs into even pieces, aiming for ½-inch thickness to maintain uniformity.
- Oven thermometer: To verify your oven is at the precise 350°F for optimal baking results.
- Wire cooling rack: Allows air circulation for even cooling, preventing sogginess in our Cherry Chocolate Biscotti.
- Airtight container: For storing the finished biscotti; opt for one that holds at least 1-2 pounds to keep them fresh for up to two weeks.
By preparing these tools in advance, we ensure our baking session is efficient and yields professional-quality Cherry Chocolate Biscotti every time.
Instructions
Now that we have gathered our ingredients and tools, we guide you through the simple steps to create our irresistible Cherry Chocolate Biscotti with its crisp texture and rich flavor profile.
Prepare Ingredients
Before we begin mixing, let’s ensure all ingredients are prepped for seamless assembly. Start by sifting 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and ½ teaspoon of salt into a large mixing bowl to aerate them and remove lumps. In a separate medium bowl, beat 2 large eggs until frothy then stir in ¼ cup of melted unsalted butter and 1 teaspoon of vanilla extract for a smooth wet mixture. Finally, chop 1 cup of dried cherries into small pieces and measure out 1 cup of semi-sweet chocolate chips plus ½ cup of sliced almonds if using—these add bursts of tartness, sweetness, and crunch to our biscotti.
Mix the Dough
With ingredients ready, we combine them to form a cohesive dough. In the large bowl with dry ingredients, create a well in the center and pour in the wet mixture. Use a whisk or electric mixer to blend everything together until just combined—overmixing can make our dough tough. Gently fold in the chopped cherries, chocolate chips, and almonds to distribute them evenly, resulting in a dough that’s slightly sticky yet flavorful with hints of cherry tartness and chocolate richness.
Shape and Bake
Now we shape and bake the dough for its first rise. Preheat your oven to 350°F and line a baking sheet with parchment paper. Divide the dough in half and on a lightly floured surface, shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared sheet spacing them apart and bake for 25-30 minutes until golden and firm to the touch—the aroma of baking cherries and chocolate will fill your kitchen, promising a delightful treat. Remove from the oven and let them cool slightly for about 10 minutes to set.
Cool and Slice
After the initial bake, cooling is key to achieving clean slices. Transfer the logs to a wire rack and allow them to cool for 15-20 minutes until they’re warm but not hot—this step prevents crumbling and lets the flavors meld. Once cooled, use a sharp knife to slice the logs diagonally into ½-inch thick pieces, yielding about 20-24 biscotti per log for a satisfying batch.
Second Bake
For that signature crunch, we give the slices a second bake. Arrange the sliced biscotti cut-side down on the baking sheet and return them to the oven at 325°F. Bake for 10-15 minutes per side, flipping halfway through, until they’re dry and golden—the result is a perfectly crisp exterior that contrasts with the chewy interior, enhancing the cherry and chocolate notes for an unbeatable texture.
Make-Ahead Tips
As we perfect our Cherry Chocolate Biscotti, making them ahead not only saves time but also enhances their flavors, allowing the cherries and chocolate to meld into a more intense, irresistible crunch. Let’s explore practical strategies to prepare and store these treats efficiently, ensuring they remain fresh and ready for your next coffee break or gathering.
Preparing the Dough in Advance
We recommend mixing the dough up to 24 hours before baking to let the flavors develop. Start by combining the dry ingredients as outlined in our earlier steps, then incorporate the wet mixture and mix-ins. Once formed, wrap the dough tightly in plastic wrap and refrigerate it. This chilling process firms up the dough, making it easier to shape and intensifying the cherry chocolate notes for a more vibrant taste.
Baking and Cooling Ahead
For optimal results, bake the logs as directed, then cool and slice them before the second bake. If you’re planning ahead, complete the full baking process and let the biscotti cool completely on a wire rack. Store them in an airtight container at room temperature to preserve their signature crisp exterior and chewy interior. This method keeps the biscotti fresh for up to two weeks, making them ideal for meal prep or holiday gifting.
Freezing for Long-Term Storage
Freezing is a game-changer for our Cherry Chocolate Biscotti, extending their shelf life while maintaining that perfect balance of tart cherries and rich chocolate. Here’s how we do it:
- After the second bake: Allow the biscotti to cool fully, then arrange them in a single layer on a baking sheet and freeze for 1-2 hours until solid. This flash-freezing prevents them from sticking together.
- Transfer to storage: Place the frozen biscotti in a freezer-safe bag or container, removing as much air as possible to avoid freezer burn. They can be stored for up to 3 months.
- Thawing and refreshing: When ready to enjoy, thaw at room temperature for about 30 minutes. For that fresh-baked crunch, reheat in a 300°F oven for 5-10 minutes, which revives the aromas and textures without compromising flavor.
To help you track storage options effectively, we’ve compiled the key details in the table below:
| Storage Method | Duration | Best Practices |
|---|---|---|
| Room Temperature | Up to 2 weeks | Use an airtight container; keep in a cool, dry place to maintain crunch. |
| Refrigerator | Up to 1 week | Wrap tightly; note that refrigeration can soften texture, so consume quickly. |
| Freezer | Up to 3 months | Flash-freeze first; thaw as needed for optimal “cherry chocolate” experience. |
By following these tips, we ensure our Cherry Chocolate Biscotti stay deliciously fresh, ready to pair with your favorite brew whenever the craving hits.
Conclusion
We’ve loved sharing this cherry chocolate biscotti recipe, turning simple ingredients into a crunchy delight that’s perfect for coffee breaks. It’s a treat that brings people together and adds a touch of elegance to any gathering.
Now it’s your turn—bake a batch and savor the flavors we’ve perfected. You’ll find it’s not just a snack, but a new favorite in your repertoire.
Frequently Asked Questions
What is Cherry Chocolate Biscotti?
Cherry Chocolate Biscotti is a twice-baked Italian cookie from Tuscany, known for its crunchy texture. This variation adds chopped dried cherries and semi-sweet chocolate chips to the classic recipe, creating a flavorful treat that pairs perfectly with coffee. It’s easy to make at home and offers a delightful mix of tart cherries, rich chocolate, and a crisp exterior with a moist interior.
What ingredients are needed for Cherry Chocolate Biscotti?
You’ll need dry ingredients like all-purpose flour, sugar, baking powder, and salt; wet ingredients such as eggs, melted unsalted butter, and vanilla extract; and mix-ins including chopped dried cherries, semi-sweet chocolate chips, and optional sliced almonds. This simple list ensures a balanced flavor and texture, making it accessible for all skill levels.
What tools are required to make Cherry Chocolate Biscotti?
Essential tools include a large mixing bowl for dry ingredients, a medium bowl for wet ones, measuring cups and spoons, a whisk or electric mixer, a baking sheet with parchment paper, a sharp knife for slicing, an oven thermometer, and a wire cooling rack. These help achieve professional results and make the process efficient.
How do you make Cherry Chocolate Biscotti?
Start by sifting dry ingredients and mixing wet ones until smooth. Combine them to form dough, fold in cherries and chocolate chips, shape into logs, and bake at the recommended temperature. After the first bake, cool, slice, and bake again for crunch. The whole process takes about 1-2 hours and yields a crowd-pleasing snack.
Can I prepare Cherry Chocolate Biscotti in advance?
Yes, you can make the dough up to 24 hours ahead and refrigerate it wrapped tightly to enhance flavors. Bake, cool, and slice biscotti before storing in an airtight container for up to two weeks at room temperature. For longer storage, freeze them after baking and thaw as needed for fresh taste.
How should I store Cherry Chocolate Biscotti?
Store baked biscotti in an airtight container at room temperature for up to two weeks to keep them fresh and crunchy. For longer preservation, flash-freeze slices on a baking sheet, then transfer to a freezer bag for up to three months. Thaw at room temperature and refresh in a warm oven if needed.