Chocolate Biscotti
Double Chocolate Biscotti with Cherries blends deep cocoa flavour, chunks of dark chocolate, and chewy dried cherries. Twice-baked for crunch, these Italian cookies pair perfectly with coffee, tea, or hot chocolate. They make an elegant snack, dessert, or homemade gift.
Ingredients
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Granulated sugar
- Eggs
- Vanilla extract
- Dark chocolate chunks
- Dried cherries
Instructions
- Mix the Dry IngredientsCombine flour, cocoa powder, baking powder, and salt in a large bowl. Whisk until evenly blended.
- Whisk the Wet IngredientsBeat eggs, sugar, and vanilla extract until creamy. This creates a light base for the dough
- Form the DoughGradually add the dry mixture to the wet ingredients. Stir in chocolate chunks and dried cherries. The dough should be thick but manageable.
- Shape and BakeForm the dough into logs and place them on a lined baking sheet. Bake until firm and slightly cracked on top.
- Slice and Bake AgainCool the logs slightly, then slice them diagonally. Return to the oven for a second bake. This step ensures a crisp, crunchy texture.
Notes
- Use good quality cocoa and chocolate for the best results.
- Slice biscotti with a sharp serrated knife to avoid crumbling.
- For a festive touch, drizzle with white or dark chocolate after baking.
- These biscotti make great edible gifts when wrapped in cellophane bags.