Cherry Chocolate Dipped Biscotti
Learn how to make chocolate-dipped biscotti with sweet & chewy dried cherries! These crunchy Italian cookies are perfect for the holidays and are best when dunked into a warm cup of coffee or hot cocoa.
Every bite of these crunchy Italian biscotti cookies is chocolatey, crispy, and filled with chewy dried cherries! My family loves this recipe. So much so, that all of the biscottis are usually consumed within 24 hours of baking them!
They are not only delicious and decadent but are perfect for gifting for the holidays! They can either be wrapped in clear wrapping with a bow, or you can add them to a Christmas cookie box.
Now if you’ve never had one before, you may be wondering what is a biscotti? They are Italian cookies that originated in Prato, Italy.
Biscotti means “twice-baked” – because these cookies are not just baked once, but twice! Once for the “logs” of dough, then, after slicing they are arranged on a baking pan and baked again to attain the perfect “crunch”. And because these cookies are crunchier, their main purpose was for coffee dunking so they wouldn’t fall apart when dipped in the hot liquid! And that’s just how I like to eat them.
Shall we get started?
How to Make Chocolate Dipped Biscottis – Step by Step Photos
Preheat the oven to 350F
(1) Cream wet ingredients – in a large mixing bowl, cream together the vanilla, melted butter, and sugar. Then stir in the eggs.
(2) Add the dried cherries – then fold in the dried cherries! This will help thoroughly coat the cherries in batter and prevent them from burning when baked.
(3) Sift in dry ingredients – then use a fine-mesh strainer or sifter and add the flour, baking soda, and sal. Mix together until dough forms.
(4) Form into dough logs – then divide the dough out on a pan lined with parchment paper. Form into two logs (9×3 inches). Then brush the logs with egg and milk wash and bake for 25 minutes at 350F.
(5) Let them cool – once they’re baked let them cool for about 10 minutes. Lower oven to 325F.
(6) Slice into biscotti – then use a serrated bread knife and gently slice back and forth (without pressing too hard) at a slightly diagonal cut into 1 inch thick biscuits.
(7) Bake the biscotti! Place the slices of biscotti back on the same pan and bake for 25 minutes at 325F. Let them cool completely.
(8) Dip into melted chocolate – Either melt the chocolate in a double-boiler or in the microwave in 30-second increments. Then dip the biscotti length-wise or dip the bottom in. Let chill in the fridge for 20-30 minutes or until the chocolate is solid.
Tips for Success
Different ways to decorate the chocolate – you can dip these biscotti in the melted chocolate in whatever way you want! You can dip the bottom in chocolate (so every bite is filled with dark chocolate) or you can drizzle it over top using a butter knife or spoon.
Keep the biscotti slices thin – Remember these cookies have a crunchier, harder texture. So keep the slices of the cookie no thicker than 1 inch!
Add nuts – You can also add 1/2 cup of raw almonds or almond slices, chopped pecans, or pistachios.
Switch up the fruit – if you don’t want to use dried cherries, you can swap for dried cranberries!
How to best package them for gifting – my favorite way to gift these cookies is wrapped in clear cookie bags with a little red bow! You can also add them to a tin or wooden cookie box with more assorted cookies.
Frequently Asked Questions
How long do homemade biscotti stay fresh? These should stay fresh for about 2 weeks! Keep them in an airtight container or cookie jar, or store them in a ziplock bag. Be sure to keep them in a semi-cool environment so the chocolate doesn’t melt!
What’s the best way to freeze biscotti? You can freeze them two different ways. Freeze the finished biscuit in a freezer-friendly bag for about 1 month. Then let thaw until room temperature to enjoy! You can also freeze the dough by thoroughly wrapping it in plastic wrap and freezing it for 1-2 months. Let thaw until room temperature before assembling into the dough logs.
Why are biscotti so hard? These cookies are meant to be harder in texture. And that’s because they were made to be dipped in coffee and still hold their shape when they were met with hot liquid. Soften them up by dunking them into a warm cup of coffee or hot cocoa!
More Cookies to Try
Chewy Oatmeal Molasses Cookies
Mom’s Christmas Crescent Cookies
5-ingredient Flourless Peanut Butter Cookies
If you tried this Dark Chocolate Cherry Italian Biscotti recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
Dark Chocolate Cherry Italian Biscotti
Delicious Italian Biscotti with dried cherries and dark chocolate. This recipe will turn you into a biscotti lover – irresistible cookies that are slightly crunchy, perfect for coffee dunking, and are so yummy!
- 2 cup 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
- 1 egg
- 1 Tablespoon almond milk or regular milk
Preheat oven to 350F.
Mix wet ingredients: In a large bowl, mix the cooled melted butter, sugar, vanilla, and eggs. Then fold in the dried cherries.
Sift in dry ingredients: use a fine mesh strainer or sifter to add the flour and baking powder. Then add the salt on top and stir with a rubber spatula until the dough comes together.
Form the dough into logs: Line a large baking pan with parchment paper and separate the dough in half onto the baking pan. Then form the dough into two 9 1/2" x 3" logs, about 1-inch in height. Brush the tops and sides of the logs with egg and milk wash.
Bake the logs: Then bake the dough logs for 25 minutes at 350F. Let cool for about 10 minutes.
Slice into biscuits: Use a serrated bread knife and gently slice back and forth (without pressing too hard) and cut biscuits on a slight diagonal into 1-inch thick biscuits. Then lay the biscuits back on the sheet pan and bake for 25 minutes at 325F. Remove from oven and let cool completely.
Melt the chocolate: Next melt the chocolate either in a double boiler on the stovetop or in a microwave (in 30-second increments).
Dip the biscottis: Dip the biscotti either on the bottom with chocolate (placing the chocolate in a shallow dish works for this) or dip lengthwise into the chocolate. You can also use a butter knife or spoon to drizzle the melted chocolate over the biscotti. Place the biscuits back on the parchment paper and chill in the fridge for 20-30 minutes, or until the chocolate is solid. Enjoy!
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This looks ridiculously amazing. Save one for me!