Chocolaty Cherry Biscotti Recipes

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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

HOME



Home image

Categories     Desserts

Yield 24

Number Of Ingredients 10

● 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
●2 cups all-purpose flour
● 1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
●1 teaspoon baking powder
●1/2 teaspoon salt
●3/4 cup packed brown sugar
●1/4 cup (1/2 stick) butter, softened
●2 large eggs
●1/2 teaspoon vanilla extract
●1 cup (about 5 ounces) dried cherries, chopped

Steps:

  • Preheat oven to 325º F. Grease baking sheet.
  • Microwave 2/3 cup morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
  • Combine flour, cocoa, baking powder and salt in small bowl. Beat sugar and butter in large bowl until light and fluffy. Add eggs and vanilla extract; beat until combined. Stir in melted chocolate. Gradually stir in flour mixture. Stir in cherries and 1 cup morsels.
  • Shape dough with floured hands on prepared baking sheet into two 9 x 2 1/2-inch logs.
  • Bake for 40 minutes or until slightly firm to the touch and cracked on top. Cool on baking sheet for 10 minutes. Slide log onto cutting board and cut each log into 12, 3/4-inch slices. Return to baking sheet cut side down. Bake, turning once, for 20 minutes or until firm. Remove to wire rack to cool completely.
  • Place remaining 1/3 cup chocolate morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds; knead. Cut a tiny corner from bag and drizzle over cooled biscotti. Let stand until drizzle is set. Store in tightly covered container at room temperature.

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.

BISCOTTI WITH DRIED CHERRIES, CHOCOLATE AND ALMONDS



Biscotti with Dried Cherries, Chocolate and Almonds image

Provided by Ellie Krieger

Categories     dessert

Time 1h5m

Yield 12 biscotti

Number Of Ingredients 12

1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs
1/4 cup olive oil
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/2 cup dried tart cherries, finely chopped
1/2 cup almonds, finely chopped
2 ounces semisweet chocolate, finely chopped (scant 1/2 cup)

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium bowl whisk together the all-purpose and whole-wheat flours, baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches, add the dry ingredients until the mixture forms a dough. Stir in the cherries, almonds and chocolate.
  • Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment-lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet, cut-side down, and bake 10 minutes. Turn the biscotti over and bake until golden, 5 to 10 more minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 230, Fat 10 grams, SaturatedFat 1.8 grams, Carbohydrate 33 grams, Fiber 3 grams, Protein 6 grams

DARK CHOCOLATE CHERRY BISCOTTI



Dark Chocolate Cherry Biscotti image

When it comes to chocolate, we don't mess around! Our Dark Chocolate Cherry Biscotti are wildly flavorful and don't skimp on the dark chocolate or dried cherries. But we didn't stop there; this chocolate cherry biscotti recipe just isn't complete without a last, lush drizzle of vanilla on top. They're (almost) too pretty to eat! You'll love dipping this chocolate cherry biscotti in some hot cocoa or coffee; it's a sweet little indulgence you can enjoy any day of the week. Dark Chocolate Cherry Biscotti also make for a great present! Pop a few in a clear bag, tie it with ribbon and voilà, the perfect gift! But don't give them all away; make sure to save a few for yourself. You deserve it!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 69

Number Of Ingredients 12

2 3/4 cups Gold Medal™ All-Purpose Flour
3 tablespoons Hershey's™ Special Dark™ Cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
3 eggs
2 teaspoons vanilla
1 1/2 cups dark chocolate chips
1 cup chopped dried cherries
2/3 cup white vanilla baking chips
1 teaspoon vegetable shortening

Steps:

  • Heat oven to 350°F. Line 18x13-inch baking sheet with cooking parchment paper.
  • In medium bowl, mix flour, cocoa, baking powder and salt.
  • In large bowl, beat butter and sugar with electric mixer on medium speed about 3 minutes or until creamy. Beat in eggs and vanilla. Stir in flour mixture. Stir in chocolate chips and cherries. Divide dough into thirds on lightly floured surface. Lightly flour hands, and shape each piece of dough into 12-inch long log. Place logs on baking sheet, 4 inches apart. Press down gently to flatten to 2 inches wide.
  • Bake 25 to 30 minutes or until set, but still slightly soft. Place baking sheet on cooling rack; cool completely, about 1 hour. Transfer to cutting board and, with serrated knife, cut logs crosswise into 1/2-inch slices. Place slices cut side down on ungreased large cookie sheets, 1/2 inch apart.
  • Bake 10 minutes. Turn cookies over; bake 5 to 10 minutes longer or until tops are dry. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave vanilla baking chips and shortening uncovered on High 30 to 60 seconds, stirring after 30 seconds, until melted and smooth. Transfer melted chips to small resealable food-storage plastic bag; cut small corner from one end of bag. Drizzle over biscotti. Let stand until drizzle is set, about 30 minutes.
  • Store in tightly covered container.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 9 g, TransFat 0 g

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

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 AND CHILE BISCOTTI



Chocolate, Cherry and Chile Biscotti image

If you like biscotti, expand your palate a bit with these deliciously spicy cookies. Chocolate and chiles are old friends, and the cherries add sweet contrast. Candidates for dipping include full-bodied wines like Zinfandel and Cabernet Sauvignon, port, and espresso, and just plain old coffee, tea or milk!

Provided by Nana Lee

Categories     Dessert

Time 1h40m

Yield 10-14 serving(s)

Number Of Ingredients 13

8 tablespoons unsalted butter, at room temperature
1 cup sugar
1 large orange, zest of, grated
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour, plus
3 tablespoons all-purpose flour
1 teaspoon baking powder
2 teaspoons dried ancho chile powder
1/2 teaspoon salt
3 ounces coarsely chopped semisweet chocolate or 3 ounces bittersweet chocolate
1/2 cup coarsely chopped walnuts
1/2 cup dried cherries

Steps:

  • Position the racks in the top third and center of the oven and preheat to 350º F.
  • Using a hand-held electric mixer set at high speed, beat the butter, sugar, and orange zest in a large bowl until well combined, about 3 minutes. Beat in the eggs, one at a time, then the vanilla.
  • In a medium bowl, whisk the flour, baking powder, chili powder, and salt to combine. Using a wooden spoon, gradually beat in the butter mixture. Work in the chocolate, walnuts, and cherries.
  • Divide the dough in half. Using lightly floured hands on a floured work surface, form the dough into two 10 X 2-inch logs. Place the logs on an ungreased large baking sheet, at least 2 inches apart. Bake on the center rack until set and golden brown, about 30 minutes. Remove from the oven and let cool on the baking sheet for 20 minutes.
  • Using a serrated knife and a sawing motion, carefully cut the logs into diagonal slices about 1/2 inch wide. Place the slices on ungreased baking sheets. Bake until the undersides of the biscotti are beginning to brown at the edges, about 8 minutes. Turn the biscotti over. Switch the positions of the baking sheets from top to bottom and front to back. Continue baking until lightly browned on the other side, about 8 minutes more.
  • Cool completely on baking sheets. (The biscotti can be prepared up to 1 week ahead, cooled, and tightly covered in an airtight container at room temperature.)
  • Reprinted from Back to the Table: The Reunion of Food and Family by Art Smith.

Nutrition Facts : Calories 356.7, Fat 18.8, SaturatedFat 9.3, Cholesterol 66.7, Sodium 175.8, Carbohydrate 44.7, Fiber 2.7, Sugar 20.5, Protein 6.2

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.

CHOCOLATE-DIPPED CHERRY-HAZELNUT BISCOTTI



Chocolate-Dipped Cherry-Hazelnut Biscotti image

Categories     Cookies     Mixer     Chocolate     Fruit     Dessert     Bake     Christmas     Valentine's Day     Vegetarian     Orange     Cherry     Hazelnut     Party     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 5 dozen

Number Of Ingredients 11

3 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs
4 teaspoons grated orange peel
2 teaspoons baking soda
1 teaspoon salt
6 cups all purpose flour
2 1/2 cups hazelnuts (about 9 ounces), toasted, husked, coarsely chopped
1 3/4 cups dried tart cherries (about 8 1/2 ounces)
1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
Unsweetened cocoa powder

Steps:

  • Position 1 rack in center and 1 rack in top third of oven and preheat to 325°F. Using handheld electric mixer, beat sugar and butter in very large bowl until well blended. Beat in eggs 1 at a time just until blended. Mix in orange peel, baking soda and salt. Add 3 cups flour, hazelnuts and dried cherries; stir until well blended. Add 3 cups flour, 1 cup at a time, stirring until well incorporated.
  • Transfer dough to floured work surface. Divide into 4 equal pieces. Knead each piece until dough holds together well. Form each piece into 9-inch-long by 3-inch-wide log. Place 2 logs on each of 2 large ungreased baking sheets, spacing about 3 inches apart (logs will spread during baking). Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking, about 55 minutes. Cool logs on baking sheets 15 minutes. Maintain oven temperature.
  • Using long wide spatula, transfer logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices cut side down on 2 baking sheets. Bake biscotti 10 minutes. Turn biscotti over; bake until light golden, about 10 minutes longer. Transfer to racks and cool completely.
  • Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. Remove from over water. Dip 1 cut side of each biscotti into melted chocolate to about 1/4-inch depth. Gently shake off excess chocolate. Place biscotti, chocolate side up, on baking sheets. Refrigerate until chocolate is firm, about 35 minutes. Dip pastry brush in cocoa, then lightly brush cocoa over chocolate on each biscotti. (Can be made ahead. Store in airtight containers up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)

CHOCOLATE CHERRY BISCOTTI



Chocolate Cherry Biscotti image

Provided by Mary Nearn

Categories     Mixer     Chocolate     Egg     Fruit     Dessert     Bake     Cherry     Vanilla     Healthy     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 24 cookies

Number Of Ingredients 10

2 tablespoons unsalted butter, softened
3/4 cup Demerara sugar*
2 large eggs
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup dried tart cherries
*Demerara sugar, which is raw cane sugar, is available at natural food stores or online at igourmet.com.

Steps:

  • Preheat oven to 350°F. Spray large cookie sheet with cooking spray or brush lightly with vegetable oil.
  • In large bowl using an electric mixer, beat together butter and sugar on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and beat briefly to incorporate.
  • In medium bowl, whisk together flour, cocoa, baking powder, and salt. Add to butter mixture and beat on low speed just until incorporated, kneading by hand at the end. Add cherries and beat on low speed just until incorporated.
  • Turn dough onto work surface and if necessary, knead briefly to incorporate any loose cherries. Divide in half and roll each half into 8-inch-long (approximately 1 1/2-inch-wide) log.
  • Carefully transfer logs to prepared baking sheet and bake until tops are firm to touch and bottoms are light golden, about 25 minutes. Cool on baking sheet on rack 1 hour. Reduce oven temperature to 250° F. Using serrated knife, cut logs on a slight diagonal into 12 (1 1/2-inch-thick) slices. Return biscotti to baking sheet, cut-sides down. Bake, turning over once, until dry and crisp, about 45 minutes. Transfer to rack and cool completely.

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  • Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.
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CHOCOLATE CHERRY BISCOTTI - REAL: THE KITCHEN AND BEYOND
2017-12-18 Instructions. Preheat oven to 375 ° F. Mix flour, cocoa powder, and baking powder in a small bowl. In mixer, beat oil and eggs. Add sugar and vanilla and beat until smooth. Add flour and mix until well combined. Fold in cherries. Put parchment paper or an oven safe silicone mat on a large cookie sheet. Form biscotti dough into a long cylinder ...
From realthekitchenandbeyond.com


GHIRARDELLI CHOCOLATE NUT BISCOTTI BEST RECIPES
These crisp double chocolate biscotti are tailor-made for dunking into coffee, warm milk, or hot chocolate. Preheat the oven to 350°F degrees and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt.
From findrecipes.info


CHOCOLATE CHERRY BISCOTTI - BISCOTTI RECIPES
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.
From worldrecipes.org


CHOCOLATE-CHERRY-ALMOND BISCOTTI | WILLIAMS SONOMA
2015-02-09 Position racks in the upper third and lower third of an oven and preheat to 325°F. Line 2 baking sheets, preferably insulated sheets, with parchment paper. In a large bowl, whisk together the flour, granulated sugar, cocoa, brown sugar, baking powder, baking soda and salt until well mixed. Add the cherries and almonds and toss with your hands ...
From williams-sonoma.com


SOFT-BAKED CHOCOLATE, CHERRY AND ORANGE BISCOTTI
2018-02-01 Preheat oven to 350 degrees. Set your oven rack to the second to last position from the bottom. Prepare two baking sheets with parchment paper and set aside. In a large bowl add the flour, sugar, pinch of salt and baking powder. Using a hand whisk or fork, mix the dry ingredients and set aside.
From orderisda.org


WHITE CHOCOLATE AND CHERRY BISCOTTI - BETTER HOMES & GARDENS
Bake for 8 minutes. Carefully turn slices over and bake for 8 to 10 minutes more or until crisp and lightly browned. Transfer to a wire rack; cool. Step 5. In a medium microwave-safe bowl microwave white chocolate and shortening on 50% power (medium) for 1 1/2 to 2 minutes or until melted, stirring two or three times.
From bhg.com


CHOCOLATE-CHERRY BISCOTTI RECIPE | MYRECIPES
Add cherries and 1/4 cup chocolate; make a well in center of mixture. Combine eggs and next 3 ingredients, stirring with a whisk; add to flour mixture, stirring to …
From myrecipes.com


CHOCOLATE-DIPPED CHERRY-HAZELNUT BISCOTTI RECIPE | BON APPéTIT
1998-10-31 Step 4. Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. Remove from over water. Dip 1 cut side of each biscotti into melted chocolate to about 1/4-inch ...
From bonappetit.com


DARK CHOCOLATE AND DRIED CHERRY BISCOTTI RECIPE | BON APPéTIT
2011-11-13 Step 2. Using an electric mixer, beat sugar and eggs until pale yellow and thick, about 2 to 3 minutes. Mix in oil and vanilla and almond extracts. With …
From bonappetit.com


CHOCOLATE CHERRY BISCOTTI - SWEETPHI
2021-12-13 2 teaspoons baking powder. 1/2 cup dried cherries chopped. 1/2 cup mini chocolate chips. Instructions. Preheat oven to 350. Line a large baking sheet with parchment paper or a silicone baking. In a bowl, mix butter and sugar until well combined. Add in eggs and beat. Add in almond extract.
From sweetphi.com


DOUBLE CHOCOLATE CHERRY BISCOTTI - SAVVY BAKER
2010-03-01 Preheat oven to 350°F. Cover a large baking sheet with cooking spray or a Silpat mat. Combine flour (s), cocoa and salt in a large mixing bowl. Whisk together eggs, sugar, oil and extracts in a small bowl. Pour egg mixture into flour mixture, blending on low speed until combined. Add dried cherries and chocolate chips or chunks, mixing thoroughly.
From savvybaker.com


DRIED CHERRY AND CHOCOLATE BISCOTTI | EMERILS.COM
Directions. Preheat the oven to 350 degrees F. In a mixing bowl, sift the flour, cocoa powder, baking powder, salt and cinnamon. Stir in the almonds and cherries. In another mixing bowl, whisk the eggs, sugar, and vanilla until smooth. Stir the dry ingredients into the egg mixture.
From emerils.com


CHOCOLATE-CHERRY BISCOTTI RECIPE | REAL SIMPLE
Advertisement. Step 2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt; set aside. Step 3. Using an electric mixer, beat the eggs and sugar on medium-high until light and fluffy, 4 to 5 minutes. Beat in the almond extract.
From realsimple.com


HOW TO MAKE THE BEST CHOCOLATE CHERRY ALMOND BISCOTTI (HIGH …
2017-03-08 Shape each half of dough into a log about 11-inches long and 2-inches wide. Place logs on cookie sheet, 3–inches apart. Bake 20-25 minutes, until they are firm to the touch and a toothpick inserted into the center comes out clean. Remove from oven, transfer log to a cooling rack. Allow to cool about 5 minutes.
From livebest.info


WHITE CHOCOLATE CHERRY BISCOTTI - THE KITCHEN MAGPIE
2020-08-24 Instructions. Kick the tires and light the fires to 325 degrees. Whisk together the flour and baking powder, set aside for the moment. Cream the butter and sugar together, and when done add in the eggs and vanilla. Take 8 out of the 12 squares of chocolate and chop them up.
From thekitchenmagpie.com


FILIPPO BERIO CHOCOLATE, CHERRY AND WALNUT BISCOTTI
Stir in walnuts, cherries and chocolate morsels using a large spoon. Refrigerate for at least 4 hours. Preheat oven to 325°F. Coat 2 large baking sheets with 1/2 tbsp olive oil each. On lightly floured surface, turn out dough. Using pastry scraper, divide into quarters; roll each piece of dough into log, 1 1/2-inches in diameter.
From filippoberio.com


CHOCOLATE CHERRY ALMOND BISCOTTI | MY BAKING ADDICTION
2013-01-24 1. Preheat oven to 300°. Line a rimmed baking sheet with parchment paper and set aside. 2. In a medium sized bowl, whisk together flour, baking powder and salt. Set aside. 3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and Truvía® Baking Blend until light and fluffy. 4.
From mybakingaddiction.com


DOUBLE CHOCOLATE CHERRY BISCOTTI - JOHNSON ESTATE WINERY
Directions. Mix the dried cherries with Cherry Liqueur or juice. Microwave for one minute and permit them to soak for one hour or more. Preheat the oven to 325ºF and line a baking sheet with parchment paper. Beat eggs in a large bowl. Add oil and cherry juice (from plumping up cherries) and gradually add the sugar.
From johnsonwinery.com


CHERRY BISCOTTI RECIPE - LIFE, LOVE, AND GOOD FOOD
2022-01-23 Fold in the dried cherries using a rubber spatula or wooden spoon. The dough will be sticky. Divide the dough in half and shape into logs about 10 inches x 2 inches. Dust your hands with flour to make handling and shaping the dough easier. Place the logs on the parchment lined baking sheet at least 6 inches apart.
From lifeloveandgoodfood.com


CHOCOLATE CHERRY BISCOTTI - MY STORY IN RECIPES
2021-11-04 Whisk together eggs, vanilla and almond extract. Add egg mixture to the dry ingredients and mix with a rubber scraper. Add remaining chopped chocolate, almonds, pistachios and cherries. Divide dough in half. Roll each into a 14" log and place on silpat lined baking sheet. Bake 45-50 minutes at 300.
From mystoryinrecipes.com


CHOCOLATE, CHERRY AND CHILE BISCOTTI - OPRAH.COM
2006-01-01 Directions. Position the racks in the top third and center of the oven and preheat to 350°F. Using a hand-held electric mixer set at high speed, beat the butter, sugar and orange zest in a large bowl until well combined, about 3 minutes. Beat in the eggs, one at a time, then the vanilla. In a medium bowl, whisk the flour, baking powder, chile ...
From oprah.com


CHOCOLATE COVERED CHERRY BISCOTTI - THINK TASTY
2022-05-10 A candy-themed biscotti that's totally acceptable as breakfast. Chocolate Covered Cherry Biscotti A candy-themed biscotti that’s totally acceptable as breakfast. 1/3 cup unsalted butter (softened)1-1/4 cups sugar2 eggs1 tsp. vanilla extract2 cups flour1 tsp. baking powder1/4 tsp. salt1 cup chopped dried cherries1/2 cup milk chocolate chips1 tsp. shortening Preheat …
From thinktasty.com


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