Chocolate Cherry Biscotti

I roast unsalted nuts (almonds, walnuts, pecans) on a regular basis, and I always have dried fruits in my pantry. I add them to oatmeal, biscotti, snacks and desserts. More often than not, it’s a few dried figs, dates or cherries mixed with a few nuts and/or some dark chocolate chips that is my go-to afternoon snack. Today, I decided to turn dried cherries and chocolate into biscotti.

  • 2 1/4 cups flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil (Delicate)
  • 3 eggs
  • 1/2 cup dried cherries
  • 1/2 cup bittersweet chocolate bar, cut into pieces (or chocolate chips)
  1. In a large bowl, stir together the flour, sugar, salt and baking powder.
  2. In a small bowl, whisk the olive oil and eggs and then add to the dry ingredients.
  3. Add the cherries and chocolate, mix well. Cover and refrigerate the dough for an hour or so.
  4. On a parchment-lined baking sheet, take a strip of the dough and shape into a log (12-inch x 2-inch) and flatten it out slightly (see Anise Biscotti). Repeat with remaining dough, placing only 2 logs on each pan.
  5. Bake in a 350* oven (middle rack) 18-20 minutes.
  6. Remove from oven and let cool a few minutes and then carefully transfer the logs to a cutting board. Using a serrated knife, cut diagonally into 1/2-inch slices. Arrange close together (cut-side down) back on the baking sheet and bake an additional 15 -18 minutes. let cool completely.
  7. Stored in airtight containers, biscotti will keep for several weeks (longer than one’s will power).


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