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–+ servings
Close up of chocolate cherry biscotti in a vintage tin.
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Chocolate Cherry Biscotti

Tart dried cherries and chocolate chips combine in this favorite Chocolate Cherry Biscotti.
Course Dessert
Cuisine Italian
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings 40
Calories 83kcal

Equipment

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.

Notes

These will keep for about 30 days in an airtight container.

Nutrition

Calories: 83kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 20mg | Potassium: 34mg | Sugar: 6g | Vitamin A: 90IU | Calcium: 7mg | Iron: 0.6mg