Double Chocolate Biscotti with Cherries

Name: Double Chocolate Biscotti with Cherries
Prep time: 10 min
Total time: 80 min
Ingredients: 1/2 cup granulated sugar; 1/2 cup salted butter, softened (1 stick); 3 large eggs; 1 teaspoon vanilla extract; 1 3/4 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 2 teaspoons baking powder; 1/2 cup dark chocolate chunks; 1/2 cup candied cherries, halved; 1 egg, beaten; 1 tablespoon water

These Double Chocolate Biscotti are anything but ordinary! Inspired by the decadent Black Forest Cake, these twice-baked cookies are crisp and packed with rich chocolate chunks and bursts of sweet candied cherries. Perfect for the holidays, they pair wonderfully with hot cocoa, coffee, or a warm cocktail.

Tips for the Best Biscotti:

Cherries: Candied cherries can be swapped with dried cranberries or chopped nuts, or omitted entirely if you prefer.
Chocolate: I used dark chocolate chunks, but they can be substituted with dark chocolate chips or semi-sweet chocolate chips.
Butter: Ensure the butter is completely softened for the best results.
Cooling: Let the biscotti cool for 30 minutes before slicing. They will still be warm, but slicing too soon may cause them to fall apart (speaking from experience!).
Handling: Use tongs or a spatula to handle the biscotti once sliced to avoid burning your fingers.

If you're a chocolate lover, these cookies are sure to hit the mark! They make a fantastic hostess gift, the star of any cookie exchange, and the perfect addition to your holiday cookie board. Happy baking!

Ingredients:

1/2 cup granulated sugar
1/2 cup salted butter, softened (1 stick)
3 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 cup dark chocolate chunks
1/2 cup candied cherries, halved

Egg Wash:

1 egg, beaten
1 tablespoon water

Directions:

Step 1: Preheat the oven to 375F (190C). Line a high-rimmed baking sheet with parchment paper.
Step 2: In a large bowl, combine the softened butter and sugar. Use an electric hand mixer to beat the mixture until creamy.
Step 3: Beat in the eggs and vanilla extract until fully combined.
Step 4: Add the all-purpose flour, unsweetened cocoa powder, and baking powder. Mix until well combined.
Step 5: Stir in the chocolate chunks and candied cherries by hand. The dough will be thick and sticky.
Step 6: Split the dough in half and shape each half into rectangular logs, approximately 8x2x1 inches in size. Place them on the prepared baking sheet.
Step 7: In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the dough logs with the egg wash.
Step 8: Bake the logs in the preheated oven for 20 minutes.
Step 9: Remove the logs from the oven and allow them to cool for 30 minutes.
Step 10: Once cooled, slice the logs into 1-inch slices diagonally using a serrated knife. Arrange the slices on the baking sheet, standing on their sides.
Step 11: Bake the biscotti slices for 10 minutes. After 10 minutes, turn the slices over and bake for an additional 10 minutes at 375F (190C).
Step 12: Remove the biscotti from the oven and allow them to cool completely on the baking sheet. Store in an airtight .

Nutrition Facts (per serving):

Calories: 152
Total Fat: 6g (8% Daily Value)
Saturated Fat: 4g (18% Daily Value)
Cholesterol: 42mg (14% Daily Value)
Sodium: 87mg (4% Daily Value)
Total Carbohydrate: 21g (8% Daily Value)
Dietary Fiber: 1g (3% Daily Value)
Total Sugars: 10g
Protein: 3g (5% Daily Value)
Calcium: 33mg (3% Daily Value)
Iron: 2mg (9% Daily Value)
Potassium: 50mg (1% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History of Double Chocolate Biscotti with Cherries

Biscotti, or cantucci as they are known in their native Tuscany, Italy, have been a beloved treat for centuries. Traditionally, these twice-baked cookies were created to be long-lasting and portable, ideal for dipping into wine or coffee. The version with double chocolate and cherries is a modern twist, inspired by the rich flavors of Black Forest cake. While classic biscotti often include almonds, the addition of chocolate and candied cherries reflects a more decadent adaptation designed to appeal to contemporary palates.

Regional Variations

While traditional biscotti originate from Tuscany, variations exist throughout Italy. In northern regions, chocolate is more commonly incorporated into desserts, leading to recipes like the double chocolate biscotti. In the south, citrus zest or almonds might dominate the flavor profile. The use of candied cherries is not widespread in traditional Italian biscotti, making this version more of a fusion treat that combines Tuscan technique with broader European dessert influences.

How It Differs from Similar Desserts

Double chocolate biscotti stand apart from other chocolate cookies or chocolate chip biscotti due to their firm, twice-baked texture and the combination of chocolate and cherries. Unlike soft cookies or brownies, biscotti are crisp and dry, which makes them perfect for dipping. The second bake ensures a crunchy exterior while maintaining the rich chocolate flavor, and the candied cherries add a unique burst of sweetness that differentiates it from plain chocolate biscotti.

Where Its Commonly Served

These biscotti are often enjoyed with coffee, espresso, or hot chocolate, following the traditional Italian custom of dunking. They are also popular at holiday gatherings, dessert tables, and as gifts in decorative tins. Cafs and bakeries may serve them alongside lattes or cappuccinos, and their elegant appearance makes them suitable for festive occasions and upscale dessert platters.

Interesting Facts

The word biscotti comes from the Latin bis coctus, meaning twice baked.
The addition of cherries is inspired by Black Forest cake, which combines chocolate and cherries.
Because biscotti are dry, they have a long shelf life and can be stored for weeks in an airtight container.
Traditionally, biscotti were dunked in Vin Santo, an Italian dessert wine, but today coffee or hot chocolate is a more common pairing.
Double chocolate biscotti can be customized with nuts, white chocolate, or dried fruit to create endless variations without losing their signature crunch.

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FAQ about Double Chocolate Biscotti with Cherries

Store the biscotti in an airtight container at room temperature for up to 1-2 weeks. For longer shelf life, you can freeze them for up to 3 months.

Yes, you can substitute candied cherries with dried cranberries, chopped nuts, or even omit them entirely if you prefer a simpler chocolate biscotti.

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just make sure to choose a blend that includes xanthan gum or another binding agent to help maintain the biscotti's structure.

Absolutely! You can increase the amount of chocolate chunks or add chocolate chips to enhance the flavor. However, keep in mind that adding more chocolate might alter the texture and the dough's ability to hold its shape during baking.

To ensure your biscotti isn't too hard, make sure to cool the logs for the full 30 minutes before slicing. Slicing them too soon while they're still too hot can cause them to break apart. Also, be careful not to over-bake them during the second bake.

Yes, you can use salted butter instead of unsalted butter, but you may want to reduce the added salt in the recipe slightly to avoid the biscotti being too salty.

Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Make sure to cover it well to prevent it from drying out. When ready to bake, allow it to come to room temperature for easier handling.

Yes, you can use a stand mixer. Just be mindful not to over-mix the dough, as biscotti dough should remain thick and not too soft or sticky.

If your biscotti crumbled during slicing, it could be due to not allowing the logs to cool completely before cutting. Let the logs cool for the full 30 minutes. Additionally, using a serrated knife and slicing slowly can help preserve the shape.

Biscotti are traditionally crunchy, but if you prefer them softer, you can reduce the baking time slightly during the second bake or store them in a slightly humid environment to soften them a bit.

Comments

Emma Nguyen

06/18/2024 09:19:06 AM

My husband absolutely adored these! They weren't overly sweet, but incredibly rich in chocolate flavor!

William Nguyen

07/15/2023 06:42:18 AM

I have tried various types of biscottis, and unfortunately, this one falls short for me. The baking time, particularly during the second bake, is too long in my opinion. I also find that they lack flavor, possibly due to being overcooked. I would suggest using almond extract instead of vanilla to elevate the taste. Nevertheless, I must say that I really enjoyed the texture of the candied cherries in the biscotti.

Jerry Hall

11/28/2024 06:11:05 PM

The dough was challenging to handle and didn't perform well in my KitchenAid mixer. Shaping it into 8"x2"x1" was particularly difficult. Following the 1X recipe yielded only 14 cookies instead of the expected 24. I opted out of adding chocolate chips this time. I substituted dried cherries for candied cherries, as I find the latter too sweet. These modifications may have contributed to the overall difficulty of working with the dough. Despite these challenges, the cookies turned out okay taste-wise. I shared some with my neighbors, who seemed to enjoy them.