These crisp, crunchy, and lightly sweet biscotti are studded with bits of tart cherry & dark chocolate, with hint of almond. Covering the bottoms in Chocolove’s Cherry & Almonds in Dark Chocolate takes them to the next level for the perfect snacking companion for your next cup of something warm.
This post is sponsored by Chocolove. Thank you for loving and supporting both me and some of my favorite brands by being here!
Cold weather is not my favorite. I will choose sun dresses over chunky sweaters any day, and the potatoes and carrots of fall just can’t hold a candle to the bounty of summer’s produce.
But there are a few definite perks to the whole frost-on-the-window-panes situation. It’s much more enjoyable to bake when your oven is taking the nip out of your kitchen, rather than making you sweat like a prize fighter. Scarves have their charms. And hot drinks are once again something to anticipate and enjoy, along with the treats that accompany them.
Enter these biscotti. While the Italian original is intended to be dipped in coffee to keep it from breaking teeth, these are a bit less dense, so you can enjoy them with your morning cuppa (whether it’s coffee, tea, or cocoa), or snack on one just because. The mix-ins (dried cherries, a few slice almonds, and Chocolove’s Extra Strong Dark Chocolate) add flavor, complexity, and pleasant little bits of crunch and chew that you don’t necessarily expect in a biscotti.
But my favorite part of these is the chocolate on the bottom. While it’s not an entirely original idea to dip biscotti, the Chocolove Cherries & Almonds in Dark Chocolate add another layer of texture and flavor. Not to mention, the perfectly rich chocolate flavor that defines every Chocolove bar and makes it one of my all time favorite chocolate brands.
The beauty of biscotti is that it can keep for pretty much ever. Make sure to store it in an airtight container so that it doesn’t soften from humidity, but it really can be kept around for pretty much ever and ever.
It also makes a great gift for the holidays if food gifting is your thing. These will definitely be made and handed out to my neighbors and friends. But if I’m being honest, the lion’s share are going to be consumed at my house. We’ll call it quality control (wink,wink).
Cherry, Chocolate, and Almond Biscotti
Recipe by Rebecca Neidhart
Makes 24-30 biscotti
Active Time: 30 minutes || Bake Time: 35-40 minutes
8 Tbsp. (113 g) salted butter, softened
3/4 cup (150 g) sugar
1/2 tsp. almond extract
2 tsp. vanilla extract
2 large eggs
2 1/4 cups (288 g) all-purpose flour
1/2 tsp. salt
1 1/2 tsp. baking powder
2 oz. (11 squares) Chocolove Extra Strong Dark Chocolate
1/4 cup (25 g) sliced almonds
1/2 cup (80 g) dried Montmorency (sour) cherries
Preheat the oven to 350° and line a large baking sheet with parchment paper.
In the bowl of a stand mixer, use the whisk attachment to combine the butter, sugar, and extracts until well combined and fluffy, about 2-3 minutes. Beat in the eggs until thoroughly mixed in— it may look a bit curdled.
Chop the 2 oz. of dark chocolate and dried cherries into very small pieces. In a separate bowl, combine the flour, salt, and baking powder. Toss the chopped chocolate, cherries, and sliced almonds in the dry ingredients (this will help them to not clump in the dough), then add it all to the wet ingredients. Mix until well combined, then divide the dough in half. Using a rubber spatula, spread each half out onto the parchment paper into logs that are 9”x3”, leaving a couple inches between them since the dough will spread while baking. Make them as smooth and even as possible—dampening the spatula may help.
Bake the logs for 20 minutes, or until the dough is set and starting to turn golden brown around the edges. Remove them from the oven and let it sit for 5 minutes. Using the parchment paper, slide the logs onto a cutting board and, using a sharp knife, cut them into 1” slices. Turn them on their sides so that the cut edges is facing up and return them to the oven. Bake them for another 18-20 minutes, or until the have become crisp and are golden brown around the edges. The center may be a little soft if you press on them gently, but they will harden as they cool.
Put about an inch of water into a sauce pan and heat over medium-low heat until it is steaming and bubbling. Break the two bars of Chocolove Cherries & Almonds in Dark Chocolate into a a heatproof bowl and place it over the pan of water. Stir the chocolate occasionally with a spoon as it melts. Since there are pieces of cherry and almond in the chocolate, it won’t be completely smooth.
Using the spoon, spread the chocolate over the bottom of each of the pieces of biscotti, and lay them back on their sides on the parchment. Place them in the refrigerator for about 20 minutes, or until the chocolate has hardened.
Store the biscotti in an airtight container. They should keep for 2-3 weeks, and will remain crisp if they aren’t left to sit out.