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Nutrition Facts
Serving Size 1 (23g) Recipe makes 40 servings
Calories 76
Calories from Fat 16		(21%)
Amount Per Serving		%DV
	Total Fat 1.8g	2%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 20mg		0%
Potassium 36mg		1%
Total Carbohydrate 13.7g		4%
	Dietary Fiber 0.7g	2%
	Sugars 6.5g
Protein 1.6g		3%
detailed view... how is this calculated?

Chocolate-Cherry Biscotti

Recipe #151459 | 1¼ hours | 25 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Jan 13, 2006

Biscotti are a wonderful treat. Not a sweet as a more traditional cookie, they work well as a midafternoon snack along with a cup of tea or coffee or as a light ending to a great supper. In addition, these double baked cookies are easy to prepare and store rather well. In this recipe the delightful flavors of chocolate and cherry are paired together. Found this on the Internet and storing it (with my inteneded tweaking) for safe keeping.

SERVES 40 (change servings and units)

Ingredients

2 cups all-purpose flour
1 cup whole wheat flour
1/4 teaspoon salt
1 cup sugar
3 large eggs
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
2/3 cup dried tart cherry
1/2 cup semi-sweet chocolate chips
cooking spray

Directions

1
Preheat oven to 350°.
2
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.
3
Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.
4
Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°.
5
Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

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Featured Reviews for This Recipe

From: mikekey

On Dec 23, 2007

These are great. I made them exactly as written (I usually use splenda, but it's Christmas so I splurged )I love the combination of cherry and chocolate, and may try some cherry extract instead of almond next time. Thanks for posting, Toni!

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From: Annacia

On Aug 18, 2007

Another 5 stars. This cookie is marvelous. I used a very scant 1/4 cup of mini chocolate chips and with them being mini size there seems to be lots! The dried cherries moistened and softened in the baking process and are luscious. I used Splenda to replace all of the sugar, added 1/2 a tsp of baking powder and used Eggbeaters. Mine came out well baked but very blond and pale in color. They would be very attractive on a tray with deep chocolate colored cookies. I found them to be plenty sweet with the amount of Splenda I used but not overly so. Thank you toni for another completely wonderful biscotti!

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From: KITTENCAL

On Oct 6, 2006

This has everything a great biscotti recipe should have, just the perfect texture and taste, I love the addition of the dried cherries, the only thing I would do differently next time, is I would add in a bit more sugar, my DH and DS have en extreme sweet tooth lol! thanks for sharing this hon!...Kitten

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From: Kree

On Feb 20, 2006

These biscotti are heavenly. I love the way the chocolate and cherry flavors pair together. It's hard to believe they're so healthy. The only change I made was to use Egg Beaters in place of the whole eggs because I never have eggs in my house. The cooking times were right on. I can't wait to make these again.

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