Chocolate Cherry Biscotti

This recipe comes to us from the daily green.

Quick note: the daily green is a great source for recipes, eco-news and other “green living tips.”

These are quick and easy to make and have proved to be a fabulous friend to coffee or tea, or a good mid-morning snack. Biscotti are one of my favorite coffee shop pastries so it was a joy to try to make them myself!

chocolate cherry biscotti

I improvised a bit with this recipe, as noted by the italics.

2 1/2 cup all-purpose flour
3/4 cup unsweetened cocoa (I used hot chocolate flakes from williams-sonoma)
1 T. baking powder
1/2 tsp. salt (I almost never add salt to my baked goods. I’m sure there’s a convincing argument to use it, since it’s everywhere. thoughts? answers?)
1 1/3 cup sugar
1/2 cup butter or margarine (1 stick), softened
3 large eggs
2 squares semisweet chocolate, melted (here, I used MarieBelle’s Aztec hot chocolate mix.)
1 tsp. espresso-coffee grinds
1 tsp. hot water
3/4 cup dried tart cherries, coarsely chopped (I left the dried cherries whole. keeping them whole adds a great texture to the biscotti once it’s done cooking.)

Preheat oven to 350.

1. Grease and flour large cookie sheet. In medium bowl, stir together flour, cocoa, baking powder, and salt (optional).

2. In a separate large bowl, with mixer or manually, beat sugar and butter until creamy. Reduce speed to low; add eggs one at a time, beating after each addition. Beat in melted chocolate until blended.

3. Dissolve espresso-coffee grinds in water; add to chocolate mixture.

4. Add flour mixture and beat until blended. With hands, knead in cherries until combined.

5. Divide dough in half and place each half on baking sheet, creating two logs of batters. Bake about 30 minutes.

6. Biscotti logs should be cooked on top and soft in the middle. Remove from the oven and allow to cool enough to handle.

7. Cut each log diagonally to create 1-2 inch thick slices. Place slices on their side on the cookie sheet. Bake for another 15-20 minutes, turning slices over about half way through so both sides get crunchy.

Take the biscotti pieces out of the oven, and voila! you’re done and ready to enjoy!


Post-baking thoughts: Since the biscotti logs are cooked all the way through after the first 30 minutes in the oven, I wonder what it would be like to NOT put them back in. Instead slice them as the recipe says, but have softer, chewier biscotti’s instead. If any of you try that, let me know how it turns out.

5 Comments Add yours

  1. Jess Davis says:

    Adding salt in baked goods usually isn’t about flavor, but more about the consistency…

    P.S. Hi! I saw your blog link in my gchat window, and I love to bake, so I thought I’d say something. I always thought it was CRAZY to add salt when I was little and I baked with Mom. I tried to sneak in more sugar most of the time…

  2. Janice Bova says:

    Hey Emily, love your blog and great biscotti recipe. I’m going to give it a try. Salt aids the rise, works with the baking powder. You don’t have to double bake them, but it will be a more cake like consistency. We actually have a Sicilian family recipe for biscotti (more like breakfast treats) that aren’t double baked. Enjoy your Raleigh weekend!!!!!!

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