Chocolate-Cherry Biscotti: Twice-Baked Italian Cookies
Crispy twice-baked Italian biscotti studded with semi-sweet chocolate chips and tart dried cherries. The initial bake creates a firm log that's sliced and returned to the oven for a second bake, yielding those signature hard, dunking-ready cookies. The chocolate provides richness while cherries offer bright acidity and chew. Serve alongside coffee or tea for morning breaks, afternoon snacks, or gift-giving. This version uses melted butter for easier mixing and relies on the classic two-stage baking method that defines authentic biscotti.
Ingredients
Instructions
- 1
Heat oven to 350F.
- 2
Combine flour, sugar, melted butter, eggs, baking powder, and vanilla in a bowl; mix until dough forms a ball.
- 3
Stir in chocolate chips and chopped cherries.
- 4
Divide dough in half and shape each half into a 12x2-inch log on a lightly floured surface.
- 5
Place logs at least 3 inches apart on a lightly greased cookie sheet.
- 6
Bake 22 minutes or until the surface is firm to the touch and golden around the edges.
- 7
Remove from oven and cool 10 minutes.
- 8
Cut each log into 1-inch slices with a serrated knife.
- 9
Place slices cut-side down on the cookie sheet.
- 10
Continue baking 16-20 minutes, turning once, until crisp and light golden brown on both sides.
- 11
Transfer to cooling racks and cool completely.
Tips
Use a serrated knife for slicing cooled logs; a clean sawing motion prevents squishing the dough.
Cool the first bake fully before slicing to ensure clean cuts and proper structure during the second bake.
Good to Know
Airtight container at room temperature for up to 2 weeks. Keep away from moisture.
Bake fully; store up to 2 weeks. Dough can be frozen after first mixing, up to 3 months.
Pair with coffee, tea, or hot chocolate. Serve at room temperature.
Common Mistakes
Do not skip cooling the logs 10 minutes before slicing to avoid crumbling.
Do not underbake the second stage to avoid soft, chewy centers instead of crisp texture.
Substitutions
Gluten-Free Swaps
3
General Alternatives
FAQ
Can I use fresh cherries instead of dried?
Fresh cherries contain too much moisture and will make the dough soggy. Dried cherries are essential. If substituting, chop them small and slightly pat dry before adding.
What if my biscotti aren't crispy after the second bake?
Increase the second baking time by 3-5 minutes and ensure slices are placed cut-side down then flipped halfway through. Oven temperature accuracy matters; use an oven thermometer.
How long do biscotti keep after baking?
Properly baked and cooled biscotti stay crisp for 2 weeks in an airtight container. Store in a cool, dry place away from humidity.