Chocolate Cherry Biscotti

Traditional Italian biscotti are quite dry and very crisp. To achieve this hardness you have to bake the heck out of them. Not once but twice!! This tradition came about so they could be stored for long periods of time by soldiers and sailors.

I occasionally enjoy a biscotti and a cappuccino when I’m out but at home I like them baked so they still have a little softness to them. I know it’s not traditional. I am willing to sacrifice tradition for something I enjoy. Once you have them my way you might not want to go back to the other!

For my second baking I bake them for a mere ten minutes instead of forty. (I included both options in the recipe.) They come out of the oven soft, dense, and not at all dry, with a texture I can’t compare to any other cookie. These are incredibly rich in chocolate: they contain melted chocolate, cocoa powder, chocolate chips and then get an optional dipping. They have a little bite from the cherries and like wine taste better with age.

If you’re a skeptic or just a die-hard biscotti fan I dare you to try them my way. If you’re not happy with them you can always put them back in the oven…for an hour or two… If you don’t like biscotti precisely for what they are – a terribly hard cookie – you will like these! No, you will love them! I promise.

Triple Chocolate Cherry Biscotti

(by Reeni)

2/3 cup semisweet or dark chocolate, chopped

½ cup butter

2 eggs

1 cup sugar

1 teaspoon vanilla

2 cups flour

½ cup unsweetened cocoa

1 and ½ teaspoons baking powder

1 teaspoon salt

¾ cup dried cherries

¾ cup semi-sweet chocolate chips

1. Heat oven to 350 degrees.

2. Melt chopped chocolate and butter together. I use my microwave’s melt setting. Whisk the two together and set aside.

3. In a large mixing bowl beat the eggs and sugar together for one to two minutes until fluffy. Add the vanilla and chocolate/butter mixture. Beat just mixed together.

4. Add the flour, cocoa, baking powder, and salt mixing until just combined. The dough should be soft but not too sticky. If it is very sticky add another ¼ cup of flour and mix. Mix in cherries and chocolate chips.

5. Divide the dough in half on a lightly floured surface and divide dough in half. Form each half into a log about 3and ½ inches by 7-8 inches. Place on a baking sheet and bake for 25 minutes.

6. Let the logs cool for one to two hours.

7. For a softer biscotti: Preheat oven to 375 degrees. Slice into ½ inch slices and set on baking sheet. Bake for 12 minutes. Let cool on baking sheets.

For a crisp, hard, traditional biscotti: Preheat oven to 275 degrees. Slice into ½ inch thick slices and set on baking sheet. Bake for 20 minutes. Carefully turn the slices over and bake for another 20 minutes. Cool on wire racks.

8. To dip biscotti in chocolate: melt ¾ cup white or semi-sweet chocolate chips. Pour into a mug or glass and dip ends of biscotti in letting the excess chocolate drip off. Roll in sprinkles if desired.

Printable Recipe

Comments

The Blonde Duck says:

12/22/2008 at

I think I’d like your softer version. I don’t like eating stuff that’s so hard I nearly break my teeth off.

Chef E says:

12/22/2008 at

I love biscotti! and a cup of cappuccino too, please…

The Blonde Duck says:

12/22/2008 at

I think I'd like your softer version. I don't like eating stuff that's so hard I nearly break my teeth off.

The Food Hunter says:

12/22/2008 at

They look delicious. How could you go wrong with chocolate and cherry.

Chef E says:

12/22/2008 at

I love biscotti! and a cup of cappuccino too, please…