Foodie Friday – Dorie’s Chocolate Cherry Biscotti

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The best biscotti ever!

A baker I am not.  Though I do consider myself a self-proclaimed expert on biscotti.  Since it is the only thing I can successfully bake, I bake it a lot.  I’ve had good doughs, bad doughs, too crunchy, too soft, flavorful and not flavorful.  So, when I say that a biscotti is the best that I have ever eaten and baked, you can take my word for it.

Back when Dorie Greenspan’s:

Baking: From My Home to Yours

came out and everyone started blogging about it.  I knew that I had to have it.  Even though I don’t bake.  Didn’t matter.  I’m big on wanting things just because I want them.  And then I finally got it for Christmas.  Let me just say that’s a big, beautiful book, kind of wasted on me, but whatever.  So, the other day, when I was getting ready to make a new batch of biscotti, I decided to pull out the not-used-enough book.


Thank goodness I did.  This was wonderful, amazing, fantastic.   It was a little more work than my usual biscotti recipes (uses a mixer), but well worth it.  The dough was fantastic, sort of had the consistency of fudge, it patted into logs beautifully.  The logs puffed up, and cracked like a good banana bread, and the consistency of the biscotti is perfect..light with just the right amount of crunch.  Seriously I can’t say enough good things about it! 

Chocolate Biscotti (with Cherries)

  • 2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 tablespoons instant espresso powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 stick (6 tablespoons) unsalted butter at room temperature
  • 1 cup sugar
  • 2 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 c. chopped almonds, blanched or unblanched
  • 4 oz. bittersweet chocolate, coarsely chopped, or 3/4 c. store-bought mini chocolate chips
  • 1/3 cup chopped dried cherries (optional)
  • Sugar for dusting

    Center a rack in the oven and preheat the oven to 350º F. Line a baking sheet with parchment or a silicone mat.Sift together the flour, cocoa, espresso powder, baking soda, baking powder and salt.

    Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until pale, about 2 minutes; the mixture may be crumbly. Scrape down the sides of the bowl, add the eggs and vanilla and beat for another 2 minutes; don’t worry if the mixture looks curdled. Reduce the mixer speed to low and mix in the dry ingredients in 3 additions, mixing only until a dough forms. Scrape down the sides of the bowl. Mix in the chopped nuts and chocolate and cherries (if using), then turn the dough out onto a work surface and knead in any dry ingredients that might have escaped mixing.

    Divide the dough in half. Working with one half at a time, roll the dough into 12 inch long logs. Flatten both logs with the palm of your hand so that they are 1/2 to 1 inch high, about 2 inches across and sort of rectangular, then carefully lift the logs onto the baking sheet. Sprinkle each log with a little sugar.

    Bake the logs for about 25 minutes, or until they are just slightly firm. The logs will spread and crack – and that’s just fine. Remove the baking sheet from the oven, put it on a cooling rack and cool the logs for about 20 minutes. (Leave the oven on.)

    Working with one log at a time, using a long serrated knife, cut each log into slices between 1/2 and 3/4 inch thick. Stand the slices up on the baking sheet – you’ll have an army of biscotti – and bake the cookies again, this time for just 10 minutes.

    This will be my entry for this week’s Foodie Friday

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    1. says

      Hi Pam!

      This is my first visit to your blog but by no means my last!

      Love the recipes, the photos are beautiful, HOORAY a source for good reading material with reviews and all around fun times at the touch of a keystroke!

      Needless teachers are my heros and having raised 2 Deaf children, Special Ed teachers are my Medal of Honor teachers! Thank you for your career choice…but then again it is a life choice isn’t it?

      I thank you for visiting my blog and your thoughtful comments touch my heart!

      Thrift is a favorite plant of mine because it is a prolific grower, bloomer and self generator of bulbets!

      Thank you again and I’ll be back!


    2. says

      I love biscotti. I haven’t made it in several years. I made big batches of it for holiday gifts a few years ago. Chocolate, too. Yum!

    3. says

      These look wonderful, even to a person who loves chocolate but not chocolate flavored foods, and your picture in your tea cup is simply beautiful!

    4. says

      biscotti? it’s okay. i only partake if i have a cup of joe to go along. this batch sounds pretty good, pam–cherries NOT optional. :)

    5. says

      Love your photos! Mmmm … chocolate cherry biscotti sounds dreamy. You are the biscotti master. Um, perhaps you might, um, consider bringing me on as your taste-tester? :-)

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