Description
This Dark Chocolate Cherry Italian Biscotti recipe offers a deliciously crunchy twice-baked cookie studded with dried cherries and dipped in rich dark chocolate. Perfectly crisp on the outside and bursting with chocolate and cherry flavors, these biscotti make an ideal treat to accompany coffee or tea.
Ingredients
Biscotti Dough
- 2 cups all-purpose flour
- 6 Tbsp melted butter, cooled
- 2/3 cup white sugar
- 2 eggs (room temperature)
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup dried cherries
- 1 1/2 cups dark chocolate chips
Egg Wash
- 1 egg
- 1 Tablespoon almond milk or regular milk
Chocolate Dip
- 1 1/2 cups dark chocolate chips (for melting)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking the biscotti logs.
- Mix the wet ingredients: In a large bowl, combine the eggs, cooled melted butter, white sugar, and vanilla extract. Stir until well blended. Then gently fold in the dried cherries to evenly distribute them.
- Add the dry ingredients: Add the flour, baking powder, and salt to the wet mixture. To avoid clumps, sift the flour through a fine mesh strainer. Mix thoroughly until a dough forms. If necessary, use your hands to incorporate any remaining flour.
- Form and bake the logs: Divide the dough in half and shape each into a log approximately 7 by 3 inches on a parchment-lined baking sheet. Brush the tops with an egg and milk wash. Bake at 350°F for 25 minutes until lightly golden.
- Cool and lower oven temperature: Remove the logs from the oven and let them cool for 10 minutes. Meanwhile, reduce the oven temperature to 325°F (160°C) to prepare for the second bake.
- Slice into biscotti: Using a serrated bread knife, carefully slice the logs into 1/2 to 3/4 inch thick pieces. Slice straight across for smaller pieces or diagonally for larger biscotti.
- Second bake: Arrange the sliced biscotti cut side down on the parchment-lined baking sheet. Bake at 325°F for 25 minutes to dry and crisp the biscotti.
- Dip in melted chocolate: Melt the dark chocolate chips using a double boiler or microwave in 30-second increments, stirring between each. Dip the bottom of each biscotti into the melted chocolate, then drizzle chocolate over the top.
- Chill and serve: Place the chocolate-dipped biscotti back on the parchment-lined sheet and refrigerate for 20 minutes until the chocolate hardens. Store biscotti in an airtight container at room temperature. Enjoy with coffee or tea!
Notes
- You can substitute almond milk with regular milk in the egg wash.
- Ensure eggs are at room temperature for easier mixing.
- Use a serrated knife to prevent crumbling when slicing biscotti logs.
- Dark chocolate chips may be substituted with bittersweet chocolate for a richer taste.
- Store biscotti in airtight containers to keep them crisp.
- For extra crunch, toast the biscotti for a few minutes after the second bake if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
