Chocolate Cherry Almond Biscotti

Time to Cook: 
1 hour
Time to Prepare: 
10 minutes
Number of Servings: 
3 dozen
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Biscotti are a kind cookie which have their origin in Italy. The name means "twice cooked", which refers to the baking method where the dough is baked once in a log shape, then sliced and baked again to create crunchy cookies that will last a long time. Since the cookies don't usually contain butter, milk or oil, eggs are a main ingredient. You can find all kinds of variations of biscotti using all sorts of different kinds of nuts and dried fruit. Dipped in a cup of steaming hot coffee, they are a tasty treat.

You can switch up the dried cherries in this recipe for other dried berries if that is what is available, and trading the almonds for hazelnuts may be a nice change. I love them dipped in dark chocolate, but you could use white if you want-or be decadent and try both! I'm pretty sure that they won't last long on your counter at all.

chocolate biscotti recipe

Crunchy and rich, dip them in coffee or eat as is.


1 3/4 cups flour

1 cup sugar

1/2 cup Dutch processed cocoa

1/4 cup brown sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

3/4 cup coarsely chopped dried cherries

3/4 cup coarsely chopped almonds

3 whole eggs plus one egg white

1 tsp vanilla

1/8 tsp almond extract

Chocolate for dipping:

8 oz chocolate

2 tsp shortening


1. Preheat the oven to 325 F. Move the racks so that they are in the top and bottom third of the oven. Line two rimmed baking sheets with parchment paper.

2. In a large bowl, sift together the flour, sugar, cocoa, baking powder, baking soda, and salt. Stir in the brown sugar. Add the dried cherries and almonds, stirring to incorporate them.

3. Whisk together the eggs, vanilla and almond extract in another bowl, create a well in the dry ingredients and pour in the egg mixture. Stir with a fork, continuing to mix until everything is well combined. This takes a little while but keep stirring, it will come together even if for a bit it seems a bit dry.

4. Divide the dough in half. Measure out a piece of cling film or waxed paper onto the counter, 18 inches long. Place one of the halves of dough onto it and shape into a 12 inch long log about 2 inches wide. Pick up the cling film and transfer the shaped dough to one of the lined cookie sheets. If your hands are wet or damp, it will be easier to shape the dough without it sticking to you.

5. Continue with the other half of the dough onto the other baking sheet. Bake the dough for 25-30 minutes, swapping them between the top and bottom racks half way through their cooking time. The dough will spread and crack slightly. Remove the pans from the oven and let cool on the stove top for 30 minutes.

6. Slice the cookie logs diagonally on the short end into 1/2 inch thick slices. A serrated knife does this really well. Place the cookies, cut side down, on the parchment lined cookie sheet. They can be close as they won't spread more, but don't have them touching.

7. Bake the cookies another 10 minutes, rotating and switching the pans half way through, until they are dry. Flip each of the cookies over again and bake for another 10-15 minutes until dry. Cool to room temperature.

8. Melt the chocolate and the shortening together over low heat in a small saucepan. Dip one end of each cookie in the chocolate and set them on clean parchment or waxed paper lined cookie sheets to set.
Once the cookies are set, they will last about three weeks in an airtight container on the counter.

Adapted from Williams Sonoma