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!
Servings 20 Biscottis
Calories 183kcal
Ingredients
- 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
Egg Wash
- 1 egg
- 1 Tablespoon almond milk or regular milk
Instructions
- Preheat oven to 350F.
- Mix the wet ingredients. In a large mixing bowl, mix together the eggs, melted butter, white sugar, and vanilla. Then fold in the dried cherries.
- Add the dry ingredients. In the same bowl, add the flour, salt, and baking powder. You can sift the flour through a fine mesh strainer to prevent clumps of flour from forming. Mix together thoroughly until the dough comes together. If it isn’t thoroughly mixing with a spoon, you can use your hands to fold any extra flour in.
- Form the dough into logs and bake. Divide the dough in half and form into 2 logs on a cookie sheet lined with parchment paper (mine were around 7×3 in size). Then brush the logs with the egg and milk wash and bake at 350F for 25 minutes.
- Let the logs cool. Once the biscotti logs are finished baking, let them cool for 10 minutes. Lower the oven to 325F at this point to prepare for the second bake.
- Slice into biscotti shapes. Using a cerated bread knife, carefully slice the cookies into 1/2 to 3/4 of an inch in thickness. You can slice them straight across for a smaller biscotti, or on a diagonal.
- The second bake. Place the sliced biscottis back on the parchment paper lined cookie sheet, and bake at 325F for 25 minutes.
- Dip into melted chocolate. Melt your dark chocolate in a double boiler or in 30 second batches in a microwave (stir between each 30 seconds). Remove the biscotti’s from the sheet pan and replace the parchment paper with a new sheet. Dip the bottom of the biscotti in the dark chocolate, then drizzle the chocolate over top.
- Chill them, and serve. Place them back on the cookie sheet and repeat until finished. Then cool them in the refrigerator for 20 minutes until the chocolate has solidified. Then serve! Keep the biscottis in an airtight container, tin, or ziplock bag and store them at room temperature.
Video
Notes
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.
Nutrition
Serving: 1biscotti | Calories: 183kcal | Carbohydrates: 24.6g | Protein: 2.7g | Fat: 6.7g | Saturated Fat: 3.7g | Cholesterol: 28mg | Sodium: 67mg | Sugar: 17g