Best Italian Chocolate Cherry Biscotti Recipes

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DARK CHOCOLATE & DRIED CHERRY BISCOTTI



Dark Chocolate & Dried Cherry Biscotti image

Crisp biscotti studded with dried cherries and dark chocolate.

Provided by Deborah Mele

Categories     Cookies - Biscotti

Time 57m

Number Of Ingredients 8

2 Cups All-purpose Flour
1 Cup Sugar
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
3 Large Eggs
3/4 Cup Dried Cherries
1 Cup Chopped Dark Chocolate Pieces

Steps:

  • Preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper.
  • In one bowl, stir together all the dry ingredients.
  • In a smaller bowl, whisk together the eggs and vanilla extract until blended.
  • Pour the egg mixture into the bowl with the dry ingredients, and stir with a wooden spoon until mixed.
  • Stir in the cherries and chocolate and then dump the mixture onto a lightly floured counter or cutting board.
  • Knead a minute or two by hand until the dough comes together.
  • Form into one long log about 14-inches long (for long biscotti), or two smaller logs about 8-inches long and place on the prepared baking sheet.
  • Bake about 25 minutes, or until the bottom is lightly browned, and the top feels set.
  • Cool 10 minutes and reduce the oven temperature to 325 degrees F.
  • Use a serrated knife the cut the log into 1-inch slices.
  • Lay the biscotti flat, side by side on the baking sheet and bake 10 minutes.
  • Turn the biscotti over and bake another 7 to 8 minutes until lightly browned. (The biscotti will crisp up as they cool)
  • Transfer the biscotti to a wire rack and cool completely before storing in an airtight container.

Nutrition Facts : Calories 148 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 48 grams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CHOCOLATE CHERRY BISCOTTI



Chocolate Cherry Biscotti image

These are one of my favorites. I make them every holiday season. They are great for mailing and keep for weeks!

Provided by Jennifer Wall

Categories     Desserts     Cookies     Biscotti Recipes

Time 1h15m

Yield 36

Number Of Ingredients 9

½ cup butter, softened
¾ cup white sugar
3 eggs
2 teaspoons almond extract
3 cups all-purpose flour
2 teaspoons baking powder
½ cup chopped candied cherries
½ cup mini semi-sweet chocolate chips
½ cup chopped white chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
  • In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
  • With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
  • Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
  • Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

Nutrition Facts : Calories 113.9 calories, Carbohydrate 16.6 g, Cholesterol 22.8 mg, Fat 4.6 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 55.2 mg, Sugar 8.1 g

CHERRY-CHOCOLATE CHIP BISCOTTI



Cherry-Chocolate Chip Biscotti image

A delicious "dunker," our Test Kitchen's biscotti is chock-full of dried cherries and chocolate chips. Wrapped in colored cellophane and curly ribbons, it makes a lovely homemade holiday or hostess gift.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2-1/2 dozen.

Number Of Ingredients 12

3/4 cup sugar
1 tablespoon canola oil
2 eggs
2 egg whites
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup dried cherries, chopped
1/2 cup miniature semisweet chocolate chips

Steps:

  • In a large bowl, beat sugar and oil until blended; Beat in the eggs, egg whites, and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to egg mixture and mix well. Stir in cherries and chocolate chips., Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 3-in. rectangle; place each on a baking sheet coated with cooking spray. , Bake at 350° for 15-20 minutes or until lightly browned. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 95 calories, Fat 2g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 55mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE-CHERRY BISCOTTI



Chocolate-Cherry Biscotti image

Biscotti are a wonderful treat. Not a sweet as a more traditional cookie, they work well as a midafternoon snack along with a cup of tea or coffee or as a light ending to a great supper. In addition, these double baked cookies are easy to prepare and store rather well. In this recipe the delightful flavors of chocolate and cherry are paired together. Found this on the Internet and storing it (with my inteneded tweaking) for safe keeping.

Provided by justcallmetoni

Categories     Dessert

Time 1h10m

Yield 40 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 cup whole wheat flour
1/4 teaspoon salt
1 cup sugar
3 large eggs
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
2/3 cup dried tart cherry
1/2 cup semi-sweet chocolate chips
cooking spray

Steps:

  • Preheat oven to 350°.
  • Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.
  • Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.
  • Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°.
  • Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

CHERRY PISTACHIO BISCOTTI



Cherry Pistachio Biscotti image

To make ahead, let the biscotti cool completely and store in a sealed container at room temperature for up to a week.

Provided by Ina Garten

Time 3h

Yield 25 to 30 biscotti

Number Of Ingredients 13

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 cup light brown sugar, lightly packed
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
3 extra-large eggs, at room temperature, one separated
2 teaspoons pure vanilla extract
3 cups all-purpose flour
11/3 cups almond meal or almond flour, such as Bob?s Red Mill
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup shelled pistachios
1/2 cup whole dried cherries
Turbinado sugar, such as Sugar in the Raw

Steps:

  • Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, granulated sugar and cinnamon on medium speed for 3 minutes, until light and fluffy. With the mixer on low, gradually add the 2 whole eggs, the egg yolk (reserve the egg white), and vanilla and mix until combined, scraping down the bowl with a rubber spatula.
  • In a medium bowl, combine the all-purpose flour, almond meal, baking powder and salt. With the mixer on low, slowly add the dry mixture to the butter-sugar mixture, mixing only until combined. Scrape down the bowl and beater and make sure all the ingredients are combined. Stir in the pistachios and cherries.
  • Roll the dough into a ball on a well-floured board and cut in half. With floured hands, roll each piece into a cylinder about 11 inches long by 2 inches in diameter and place them 3 inches apart on the prepared sheet pan.
  • Place the reserved egg white in a bowl and beat with a whisk for 15 seconds. Brush the logs with the egg white (save the rest!) and sprinkle each with 1 teaspoon of turbinado sugar. Bake for 45 minutes, until lightly browned (the logs will be soft). Cool for 30 minutes.
  • Turn the oven down to 275 degrees F. Line two sheet pans with parchment paper. With a serrated knife, slice the biscotti 1/2 inch thick at a full 45-degree angle. Place the slices cut-side up on the prepared sheet pans. Brush them with the egg white and sprinkle generously with turbinado sugar. Bake for 45 to 50 minutes, turning each slice once, until browned and fully baked. Transfer to a baking rack to cool.

CHERRY ALMOND BISCOTTI



Cherry Almond Biscotti image

Usually served with dessert wine, this cherry almond biscotti is perfect with espresso or cappuccino.

Provided by PJ's kitchen

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 32

Number Of Ingredients 12

1 ¾ cups dried cherries
½ cup amaretto liqueur
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter, softened
1 cup white sugar
3 eggs
2 teaspoons vanilla extract
¾ cup chopped blanched almonds
1 egg, beaten
3 tablespoons white sugar, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
  • Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  • Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
  • Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
  • Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
  • Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.

Nutrition Facts : Calories 144.9 calories, Carbohydrate 24.3 g, Cholesterol 27.1 mg, Fat 3.4 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 1.2 g, Sodium 87.9 mg, Sugar 13.4 g

MEXICAN CHOCOLATE WALNUT-CHERRY BISCOTTI



Mexican Chocolate Walnut-Cherry Biscotti image

I love to combine flavors and spices from different cultures. These cookies have ground cinnamon in them, which is a classic flavor in Mexican chocolate. They are very crunchy and are loaded with maraschino cherries and toasted walnuts. -Nancy C. Evans, Phoenix, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield about 2-1/2 dozen.

Number Of Ingredients 11

2-3/4 cups all-purpose flour
2 cups sugar
1 cup Dutch-processed cocoa
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne pepper
6 large eggs, room temperature, divided use
2 teaspoons vanilla extract
1-1/2 cups chopped walnuts, toasted
1 cup semisweet chocolate chips
1 cup (about 6 ounces) maraschino cherries, drained and halved

Steps:

  • Preheat oven to 325°. Whisk the first 6 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky)., Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 208 calories, Fat 8g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 78mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 4g fiber), Protein 5g protein.

CHERRY BISCOTTI



Cherry Biscotti image

Make and share this Cherry Biscotti recipe from Food.com.

Provided by Gingerbear

Categories     Dessert

Time 1h25m

Yield 30 serving(s)

Number Of Ingredients 14

3/4 cup granulated sugar
2 eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons orange zest
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped dried tart cherry
1 egg white
1 tablespoon water
granulated sugar

Steps:

  • Combine 3/4 cup sugar and eggs in a large mixing bowl.
  • Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color.
  • Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed.
  • Combine flour, walnuts, baking powder and salt; gradually add to egg mixture.
  • Mix on low speed 1 to 2 minutes, or until well mixed.
  • Stir in cherries by hand.
  • Turn dough onto lightly floured surface (dough will be soft and sticky).
  • Lightly sprinkle with additional flour; knead flour into dough.
  • With floured hands, shape into 2 (8x2-inch) logs.
  • Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly.
  • Combine egg white and water; brush on logs.
  • Sprinkle with granulated sugar.
  • Bake in a preheated 350°F oven 25 to 30 minutes, or until light brown and firm to the touch.
  • Let cool on baking sheet 15 minutes.
  • Reduce oven temperature to 300°F.
  • Cut logs diagonally into 1/2-inch slices with a serrated knife; arrange slices, cut-side down, on baking sheet.
  • Bake 8 to 10 minutes; turn slices.
  • Bake 8 to 10 minutes, or until golden brown.
  • Remove to wire rack; let cool completely.

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