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!
Ingredients
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
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Preheat the oven to 375 degrees F (190 degrees C). Line a high-rimmed baking sheet with parchment paper .
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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.
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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).
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Split dough in half and shape into rectangular logs, about 8x2x1 inch in size. Place on the prepared baking sheet.
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In a small bowl, whisk together egg and water and brush the tops of the logs with the egg wash.
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Bake in the preheated oven for 20 minutes.
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Remove from the oven and cool for 30 minutes.
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Slice logs into 1 inch slices diagonally with a serrated knife. Arrange slices on the baking sheet on their sides.
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Bake for 10 minutes at 375 degrees F (190 degrees C), turn, and bake for an additional 10 minutes.
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Cool completely and store biscotti in an airtight container.
Nutrition Facts (per serving)
| 152 | Calories |
| 6g | Fat |
| 21g | Carbs |
| 3g | Protein |
| 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.
