Semi-sweet chocolate and tart dried cherries are perfect together in this easy Chocolate-Cherry Biscotti. Post may contain affiliate links.
Chocolate-Cherry Biscotti
The problem with being a food blogger is that you have to put fresh new content out there. All the time. Fresh and new. So, what happens when you make something and you love it? It's sad. My husband gazes at it sadly and longingly knowing that he'll probably never see it again. It's all about the fresh and new, people.
But today I am being a rebel. I first made these Chocolate-Cherry Biscotti back in June of 2007. Only then keeping track of the name must have been too difficult because I called them Cherry Chocolate Biscotti. Eh. Cherry Chocolate. Chocolate Cherry. Potato. Pototo. It's all the same.
Click here to pin this Chocolate Cherry Biscotti now!
What I love about these biscotti, is one: they are from Cooking Light - Chocolate-Cherry Biscotti, and two: they have a little bit of whole wheat flour in them. I'm not really a whole wheat type of person, but it works so well in these. Giving them a little bit of earthiness. They are the perfect crumbly texture and dipped into coffee - divine!
Funny note - about 15 years ago, I took some biscotti to my bowling team's banquet. This was before biscotti was a household word known by most. They thought that I had made the most horrible dry cake known to mankind. Needless to say, I took practically all of it back home. What was I thinking - bowling and biscotti!!!?
I on the other hand have a long time love affair with biscotti: Pumpkin Pie Biscotti, Fig and Fennel Biscotti, and Hazelnut and Apricot Biscotti.
Chocolate-Cherry Biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup whole-wheat flour
- ¼ teaspoon salt
- 1 cup sugar
- 3 large eggs
- 2 tablespoons vegetable oil I used coconut oil
- 2 teaspoons vanilla extract
- 1 ½ teaspoons almond extract
- ⅔ cup dried tart cherries
- ½ cup semisweet chocolate chips
- Cooking spray - I used parchment paper
Instructions
- Preheat oven to 350.
- Spoon the flours into a measuring cup and level it off. Place the flours and salt in a medium bowl and whisk to combine.
- Beat the sugar and eggs at high speed for about 4 minutes. Add the vegetable oil and extracts and beat until combined. Slowly add the flour with the mixer at low speed. Beat until it's just combined. Stir in the cherries and chocolate chips.
- Divide the dough in half and place each half on a sprayed (or parchment paper lined) baking sheet. Pat into two 10-inch by 2-inch logs that are about 1-inch thick. Bake for 25 minutes. Remove from the oven and reduce the temperature to 325.
- Allow the biscotti to cool for 10 minutes and then slice on a diagonal into about ½-inch slices. Place them back on the baking sheet cut side down and bake for 10 minutes. Turn the over and bake for an additional 10 minutes. Remove from the oven and allow to cool completely.
Nutrition
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Foodie Friday |
Country Cook Weekend Potluck
Miz Helen says
I just pinned your lovely Biscotti! Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great weekend and come back to see us real soon!
Miz Helen
Ann says
I made a version of these last year. Thanks for reminding me that I need to make them again.
Dorothy at Shockingly Delicious says
I want your biscotti AND that pretty tin!
Michelle@Healthiersteps says
I haven't tried making biscotti and yet and would love to make some soon.Thanks for these lovely ones!
Barbara | Creative Culinary says
Two favorite flavors in one biscotti; really what is there NOT to love!
Laura @MotherWouldKnow says
I use white whole wheat flour sometimes in baking in a 1-to-1 ratio with white flour and it works out nicely. I'll bet these would be great with that combo. I love the combination of cherries and chocolate, so rich and decadent - perfect for Valentine's Day.
Marye says
I totally get it. I can't tell you how many times I have decided NOT to make a great dish because I'd already posted it and needed something new. These look fantastic and I don't blame you for making them again!
Dee Dee (My Midlife Kitchen) says
Chocolate and cherry are two things that just scream for each other! lol The tart with the sweet and creamy is just irresistible.
Kristen @ A Mind Full Mom says
I love the combination of chocolate and cherries and the crunch from biscotti is perfect in my book. Loving this!
Alisa @ Go Dairy Free says
I love that you use oil and that it is a "just" dairy-free recipe 🙂 It always feels like a special treat made for me when I stumble across an amazing recipe like this one Pam. Pinned for later!
Pam Greer says
I didn't even think about it being dairy free!
Christine (Cook the Story) says
These biscotti look and sound wonderful!
Pam Greer says
Oh, they were!
Michelle says
Hahaha! The first time I had biscotti I thought, "what on earth went wrong?" My sister in law made a batch.
Cherry chocolate (or chocolate cherry) are great flavors for biscotti. Bring on the coffee!
grace says
i think cherries might be my favorite fruit to pair with chocolate. i don't usually go for bisotti but these sound good.
Monique says
I come for the photos too:)
So pretty in this tin.
Melynda@OurSundayCafe says
So true about one time food! You can tell when a blogger family is eating something the second or third time around, because there is nothing new on the blog...................
Joanne says
Hey, they should have been grateful that you brought them anything! Though, I suppose if you were expecting a chewy cookie then biscotti would be pretty disappointing. I want these to dip in my coffee!