Learn to make chocolate-dipped biscotti studded with chewy dried cherries. These crisp Italian cookies are ideal for the holidays and are lovely when dipped in a warm cup of coffee or cocoa.
Every bite of these biscotti is crisp, chocolatey, and studded with sweet, chewy dried cherries. My family adores this recipe — the cookies rarely last more than a day. They make an elegant homemade gift for the holidays: package them in clear bags with a ribbon or tuck them into a festive cookie box.
If you’re new to biscotti, here’s a quick introduction. Biscotti are traditional Italian cookies from Prato. The name biscotti literally means “twice-baked,” because the dough is baked once as logs, then sliced and baked again to achieve that signature crunchy texture. That crispness makes them perfect for dunking into coffee or hot cocoa without falling apart.
How to Make Chocolate Dipped Biscotti – Step by Step
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1
Mix the wet ingredients. In a large bowl whisk together the eggs, cooled melted butter, sugar, and vanilla until combined.
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2
Add the dried cherries. Fold the dried cherries into the wet mixture until evenly distributed.
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3
Add the dry ingredients. Stir in the flour, baking powder, and salt. Sifting the flour helps avoid lumps. Mix until a dough forms — if needed, use your hands to fully incorporate any remaining flour.
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4
Shape into logs and bake. Divide the dough in half and shape each portion into a log on a parchment-lined baking sheet (about 7×3 inches is a good size). Brush each log with the egg-and-milk wash and bake at 350°F for 25 minutes.
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5
Cool and lower oven temperature. Let the baked logs cool for 10 minutes, then reduce the oven to 325°F for the second bake.
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6
Slice the logs into biscotti. Using a serrated bread knife, slice the logs into pieces 1/2 to 3/4 inch thick. You can cut straight across for smaller pieces or slice on the diagonal for longer cookies.
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7
Second bake. Arrange the sliced biscotti on the parchment-lined sheet and bake at 325°F for 25 minutes, until dry and crisp.
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8
Dip in chocolate. Melt dark chocolate in a double boiler or microwave in 30-second intervals, stirring between each. Replace the parchment on the sheet pan, dip the bottom of each biscotti into the melted chocolate and drizzle extra chocolate over the top if you like. Chill on the baking sheet in the refrigerator for about 20 minutes to set the chocolate, then serve.
Tips for Success
Decorating ideas: Dip the bottom of each biscotti for a decadent bite or simply drizzle chocolate over the top for a lighter look. Use a spoon or butter knife to create a neat drizzle.
Keep slices thin: For the right crunchy texture, slice the biscotti no thicker than 3/4 inch.
Add nuts: Fold in up to 1/2 cup chopped almonds, pecans, or pistachios for extra crunch and flavor.
Fruit swaps: If you prefer, substitute dried cranberries for the cherries.
Packaging for gifting: Place biscotti in clear cookie bags tied with a ribbon, or arrange them in a tin or wooden box alongside other holiday cookies.
Frequently Asked Questions
How long do homemade biscotti stay fresh? Stored in an airtight container at room temperature, these biscotti remain fresh for about two weeks. Keep them in a cool spot so the chocolate doesn’t soften.
Can you freeze biscotti? Yes. Freeze finished biscotti in a freezer-safe bag for up to one month; thaw to room temperature before serving. You can also freeze the shaped dough wrapped tightly in plastic for 1–2 months, then thaw and bake as directed.
Why are biscotti so hard? Biscotti are intentionally crisp because they were traditionally dunked into hot drinks and needed to hold together. If you prefer a softer bite, briefly dunk them in warm coffee or cocoa before eating.
Recipe Card
Dark Chocolate Cherry Italian Biscotti
Ingredients
- 2 cups all-purpose flour
- 6 Tbsp melted butter, cooled
- 2/3 cup white sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup dried cherries
- 1 1/2 cups dark chocolate chips
Egg Wash
- 1 egg
- 1 tbsp almond milk or regular milk
Instructions
- Preheat oven to 350°F.
- Mix the wet ingredients. In a large bowl combine eggs, melted butter, sugar, and vanilla. Fold in the dried cherries.
- Add the dry ingredients. Stir in flour, baking powder, and salt until a dough forms. Use hands if needed to incorporate fully.
- Form logs and bake. Divide dough in half and shape into two logs on a parchment-lined sheet. Brush with egg wash and bake at 350°F for 25 minutes.
- Cool and lower oven. Let logs cool for 10 minutes, then reduce oven to 325°F.
- Slice into biscotti. Slice logs with a serrated knife into 1/2 to 3/4-inch pieces.
- Second bake. Return slices to the sheet and bake at 325°F for 25 minutes until dry and crisp.
- Dip in chocolate. Melt dark chocolate and dip or drizzle over the biscotti. Chill about 20 minutes to set the chocolate before serving. Store in an airtight container at room temperature.