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Prep Time:
10 mins
Bake Time:
40 mins
Cool Time:
30 mins
Total Time:
1 hr 20 mins
Servings:
24
Yield:
24 biscotti
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These Double Chocolate Biscotti are anything but ordinary! Inspired by the decadent Black Forest Cake, these twice-baked cookies are crisp and packed with rich chocolate chunks and bursts of sweet candied cherries. Perfect for the holidays, they pair wonderfully with hot cocoa, coffee, or a warm cocktail.
Tips for the Best Biscotti
- Cherries: Candied cherries can be swapped with dried cranberries or chopped nuts, or omitted entirely if you prefer.
- Chocolate: I used dark chocolate chunks, but can be substituted with dark chocolate chips or semi-sweet chocolate chips.
- Butter: Ensure the butter is completely softened for the best results.
- Cooling: Let the biscotti cool for 30 minutes before slicing. They will still be warm, but slicing too soon may cause them to fall apart (speaking from experience!).
- Handling: Use tongs or a spatula to handle the biscotti once sliced to avoid burning your fingers.
If you're a chocolate lover, these cookies are sure to hit the mark! They make a fantastic hostess gift, the star of any cookie exchange, and the perfect addition to your holiday cookie board. Happy baking!
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Ingredients
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Biscotti
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1/2 cup granulated sugar
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1/2 cup salted butter, softened (1 stick)
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3 large eggs
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1 teaspoon vanilla extract
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1 3/4 cups all-purpose flour
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1/2 cup unsweetened cocoa powder
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2 teaspoons baking powder
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1/2 cup dark chocolate chunks
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1/2 cup candied cherries, halved
Egg Wash
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1 egg, beaten
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1 tablespoon water
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line a high-rimmed baking sheet with parchment paper .
Combine softened butter and sugar in a large bowl and beat with an electric hand mixer until creamy. Beat in eggs and vanilla extract until well combined.
Add all-purpose flour, unsweetened cocoa, and baking powder; mix until combined. Stir in the chocolate chunks and candied cherries by hand (dough will be thick).
Split dough in half and shape into rectangular logs, about 8x2x1 inch in size. Place on the prepared baking sheet.
In a small bowl, whisk together egg and water and brush the tops of the logs with the egg wash.
Bake in the preheated oven for 20 minutes.
Remove from the oven and cool for 30 minutes.
Slice logs into 1 inch slices diagonally with a serrated knife. Arrange slices on the baking sheet on their sides.
Bake for 10 minutes at 375 degrees F (190 degrees C), turn, and bake for an additional 10 minutes.
Cool completely and store biscotti in an airtight container.
I Made It
Nutrition Facts (per serving)
152
Calories
6g
Fat
21g
Carbs
3g
Protein
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Nutrition Facts
Servings Per Recipe
24
Calories
152
% Daily Value *
Total Fat
6g
8%
Saturated Fat
4g
18%
Cholesterol
42mg
14%
Sodium
87mg
4%
Total Carbohydrate
21g
8%
Dietary Fiber
1g
3%
Total Sugars
10g
Protein
3g
5%
Vitamin C
0mg
0%
Calcium
33mg
3%
Iron
2mg
9%
Potassium
50mg
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
