Double Chocolate Biscotti with Cherries is a delicious twist on the classic Italian cookie. With rich cocoa, melted chocolate, and dried cherries, these biscotti are the perfect balance of crunchy, sweet, and slightly tart. They’re perfect for dunking in coffee, tea, or hot chocolate. Here’s how to make them:
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces dark chocolate, melted (or semi-sweet if preferred)
- 1 cup dried cherries, chopped (or more if you like extra fruit)
- 1/2 cup chocolate chips (dark or semi-sweet)
Instructions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the dry ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
3. Cream the butter and sugar:
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer or by hand until the mixture is light and fluffy (about 3-4 minutes).
4. Add the eggs and vanilla:
- Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next.
- Stir in the vanilla extract.
5. Add the melted chocolate:
- Add the melted chocolate to the butter-sugar-egg mixture and mix well.
6. Combine the dry and wet ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be thick.
7. Add the cherries and chocolate chips:
- Gently fold in the chopped dried cherries and chocolate chips until evenly distributed throughout the dough.
8. Shape the dough:
- Divide the dough in half and place each portion onto the prepared baking sheet. Shape each portion into a long, flat log about 12 inches long and 2-3 inches wide. The logs should be about 1 inch high.
9. Bake the first time:
- Bake the logs in the preheated oven for 25-30 minutes, or until the edges are firm and the tops are slightly cracked.
10. Cool slightly and slice:
- Remove the biscotti from the oven and allow them to cool on the baking sheet for about 10 minutes. Reduce the oven temperature to 325°F (165°C).
- Once slightly cooled, use a serrated knife to slice the logs diagonally into 1/2-inch thick slices. Be careful not to cut them too thin, as they may crumble.
11. Bake again:
- Arrange the sliced biscotti on their sides on the baking sheet. Bake for an additional 15-20 minutes, turning them halfway through, until the biscotti are firm and crunchy.
12. Cool and serve:
- Remove the biscotti from the oven and allow them to cool completely on a wire rack.
Tips:
- Flavor variations: For extra flavor, you can add a pinch of cinnamon or espresso powder to the dry ingredients to complement the chocolate.
- Dipping: These biscotti are perfect for dipping in coffee, tea, or even hot chocolate. You can also drizzle melted white chocolate over the cooled biscotti for an extra touch.
- Storage: Store these biscotti in an airtight container at room temperature for up to 2 weeks, or freeze them for up to 3 months.
These Double Chocolate Biscotti with Cherries are a perfect treat for any chocolate lover, combining rich chocolate flavors with the chewy tartness of dried cherries for a wonderfully indulgent cookie!