Cherry-Kissed Double Chocolate Biscotti Recipe: Sweet Magic in Every Bite

Mixing rich chocolate and delicate cherry flavors creates a sensational double chocolate biscotti that will make your taste buds dance.

Sweet hints of fruity brightness perfectly complement deep cocoa notes.

Crisp Italian-style cookies promise a delightful crunch with every bite.

Carefully selected ingredients blend together in surprising harmony.

Baking these treats fills your kitchen with an irresistible aroma that beckons everyone near.

Crafted with passion, these biscotti are more than a simple snack, they’re a delectable experience waiting to be savored.

You won’t be able to stop at just one bite of this delightful chocolate indulgence.

Why Cherry-Kissed Double Chocolate Biscotti Feels Extra Special

• Craft Delightful Treats: This biscotti recipe offers a perfect blend of chocolate and cherry, creating a sophisticated dessert that impresses both casual and serious bakers.
• Master Baker's Playground: The recipe provides a fun challenge for home cooks, allowing creativity with chocolate and fruit combinations while developing baking skills.
• Versatile Snacking Companion: These biscotti work beautifully as a coffee sidekick, afternoon snack, or elegant dessert for gatherings, making them incredibly adaptable for different occasions.
• Crowd-Pleasing Potential: With rich dark chocolate and tangy dried cherries, the biscotti appeals to multiple taste preferences, ensuring a crowd-pleasing treat that everyone can enjoy.

What’s Inside Cherry-Kissed Double Chocolate Biscotti

• All-Purpose Flour: The foundational base that provides structure to the biscotti.
• Cocoa Powder: Gives a rich, deep chocolate flavor to the cookies.
• Baking Powder: Helps the biscotti rise and become light and crisp.
• Salt: Enhances the overall flavor of the biscotti.

• Butter: Adds richness and helps create a tender texture.
• Sugar: Provides sweetness and helps with browning.
• Eggs: Bind the ingredients together and add structure.
• Vanilla Extract: Adds a warm, aromatic flavor to the biscotti.

• Dark Chocolate, Dried Cherries: These add delightful texture and bursts of intense flavor to the biscotti.

How To Bake Cherry-Kissed Double Chocolate Biscotti

Step 1: Prepare Baking Station

Grab your baking sheet and line it with parchment paper. Turn on the oven and set the temperature to 350°F.

Make sure your oven rack is in the middle position for even baking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Cocoa powder
• Baking powder
• Salt

Whisk these together until they’re perfectly blended with no lumps.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat butter and sugar in a large bowl. Mix until the mixture becomes light, fluffy, and looks almost cloud-like.

This should take about 3 minutes of continuous mixing.

Step 4: Add Wet Ingredients

Crack eggs into the butter mixture one at a time.

Pour in vanilla extract. Mix thoroughly after each addition to ensure everything is well incorporated.

Step 5: Combine Wet and Dry Mixtures

Slowly add the dry ingredient mixture to the wet ingredients. Mix until a smooth dough forms.

Don’t overmix – just blend until everything comes together.

Step 6: Fold in Chocolate and Cherries

• Chopped dark chocolate
• Dried cherries

Distribute them evenly throughout the dough.

Step 7: Shape the Logs

Divide the dough into two equal portions. Roll each portion into a log shape about 12 inches long and 2 inches wide.

Place these logs on the prepared baking sheet, leaving space between them.

Step 8: First Baking Round

Slide the baking sheet into the preheated oven.

Bake for 25-30 minutes. The logs should feel firm when touched and have a slightly cracked surface.

Step 9: Cool and Slice

Remove logs from the oven and let them cool for 10 minutes. Using a sharp knife, slice each log into half-inch thick pieces at a diagonal angle.

Step 10: Second Baking Round

Arrange the sliced biscotti back on the baking sheet. Return to the oven and bake for an additional 10-12 minutes.

This will crisp up the edges and give them that classic biscotti crunch.

Step 11: Final Cooling

Transfer biscotti to a wire rack.

Let them cool completely. The biscotti will continue to harden as they cool, becoming perfectly crisp and ready to enjoy.

Tips For The Best Cherry-Kissed Double Chocolate Biscotti

• Opt for high-quality dark chocolate to enhance the rich, deep flavor profile of these biscotti.
• Ensure dried cherries are plump and moist by soaking them briefly in warm water before adding to the dough.
• Slice biscotti at a slight angle for longer, more elegant pieces that look professionally made.
• Store in an airtight container to maintain crispness and prevent softening over several days.
• Drizzle melted white chocolate over cooled biscotti for an extra decorative and delicious touch.

Tasty Takes On Cherry-Kissed Double Chocolate Biscotti

• Almond Espresso Crunch: Replace dried cherries with toasted almonds and add 1 tablespoon ground espresso powder for a rich, nutty coffee flavor.
• White Chocolate Orange Zest: Swap dark chocolate with white chocolate chips and mix in fresh orange zest for a bright, citrusy profile.
• Pistachio Cranberry Drizzle: Use chopped pistachios instead of cherries and drizzle biscotti with melted dark chocolate after cooling for extra indulgence.
• Hazelnut Caramel Swirl: Incorporate chopped hazelnuts and mix a tablespoon of caramel sauce into the dough for a decadent, sweet touch.

What To Pair With Cherry-Kissed Double Chocolate Biscotti

• Pair Intensely with Rich Espresso: Dark, robust espresso cuts through the chocolate's richness and complements the biscotti's deep cocoa notes perfectly.
• Elevate with Ruby Port Wine: Sweet, fortified ruby port matches the cherry's fruity essence and balances the chocolate's intense flavor profile.
• Complement with Vanilla Bean Ice Cream: Creamy, cold vanilla ice cream provides a smooth contrast to the crunchy biscotti texture and enhances the dessert's decadent chocolate character.
• Highlight with Amaretto Liqueur: Almond-flavored amaretto adds a nutty warmth that harmonizes with the chocolate and cherry, creating a luxurious tasting experience.

How To Keep Cherry-Kissed Double Chocolate Biscotti Crunchy

• Refrigerate: Store biscotti in an airtight container lined with parchment paper for up to 7 days, keeping them away from moisture and heat.
• Freeze: Wrap individual biscotti tightly in plastic wrap, place in a freezer-safe container, and store for up to 3 months. Thaw at room temperature for 30 minutes before enjoying.
• Room Temperature: Keep biscotti in a sealed container at room temperature for 5-6 days, ensuring they remain crisp by placing a paper towel inside to absorb excess moisture.
• Reheating: Warm biscotti briefly in a 300°F oven for 3-5 minutes to restore crispness, or microwave for 10-15 seconds if you prefer a slightly softer texture.

Cherry-Kissed Double Chocolate Biscotti Q&A Made Easy

• What are biscotti?

Biscotti are traditional Italian twice-baked cookies that are crunchy, dry, and perfect for dipping in coffee or dessert wine.

• Can I substitute the dried cherries?

Yes, you can use other dried fruits like cranberries or chopped dried raspberries for a similar tart flavor profile.

• How do I know when the biscotti are properly baked?

The logs should be firm to the touch and slightly golden around the edges during the first bake, and the slices should be crisp and dry after the second bake.

• Is this recipe good for gifting?

Absolutely! These chocolate cherry biscotti make a wonderful homemade gift and can be stored in an airtight container for several days.

Cherry-Kissed Double Chocolate Biscotti Recipe

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4.7 from 38 reviews

• Total Time: 50-57 minutes
• Yield: 12 1x

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Description

Indulgent cherry-kissed double chocolate biscotti blend Italian tradition with rich cocoa and sweet cherry notes. Crisp, elegant cookies promise a delightful companion to your morning espresso or afternoon tea.

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Ingredients

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Chocolate Ingredients:

• 1/2 cup chopped dark chocolate
• 1/2 cup unsweetened cocoa powder

Dry Ingredients:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar

Wet and Additional Ingredients:

• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup dried cherries, chopped

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Instructions

1. Combine cocoa-infused flour mixture with baking powder and salt in a medium mixing vessel.
2. Cream butter and sugar in a large bowl until voluminous and airy, approximately 3 minutes.
3. Incorporate eggs individually, ensuring thorough blending after each addition, then mix in vanilla extract.
4. Gradually fold dry ingredients into wet mixture, stirring until completely integrated.
5. Gently fold chopped dark chocolate and dried cherries throughout the dough.
6. Divide dough into two equal portions, shaping each into elongated logs measuring 12 inches long and 2 inches wide on a parchment-lined baking sheet.
7. Roast in a preheated 350°F oven for 25-30 minutes until logs feel firm and slightly springy to touch.
8. Allow logs to rest and cool for 10 minutes, then slice diagonally into half-inch thick pieces.
9. Return sliced biscotti to baking sheet, positioning cut sides downward.
10. Bake an additional 10-12 minutes to achieve crisp, golden edges and crunchy texture.
11. Transfer to wire rack and allow complete cooling before serving or storing.

Notes

• Soften butter at room temperature for easier mixing and smoother dough consistency.
• Use high-quality dark chocolate with at least 70% cocoa for richer, more intense flavor.
• Toast dried cherries briefly before adding to enhance their natural sweetness and prevent sinking in the dough.
• Gluten-free option: Replace wheat flour with almond flour or gluten-free baking blend for celiac-friendly biscotti.

• Prep Time: 15 minutes
• Cook Time: 35-42 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 180
• Sugar: 10g
• Sodium: 70mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg