Chocolate Covered Cherry Biscotti

by Michele Pesula Kuegler | February 6th, 2018 | Breakfast Dishes, Desserts, Recipes
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A candy-themed biscotti that’s totally acceptable as breakfast.

What I love most about the biscotti I make is that they have such a lengthy shelf life. Want to ship baked goods to family or friends? These biscotti will be fine, even if it takes a week to get there. Need to bring a treat to a gathering but need to make it days in advance? These biscotti can hang out for days and taste delicious.

In addition to this, I love that there are so many variables to change in each new batch I make. First, you have the filling. I’ve used dried fruit, fresh fruit (a little less successful), and nuts. Second is the topping. From white to milk to semi-sweet chocolate, plus caramel and butterscotch, I’ve coated biscotti with all of these. When you begin to play with these two variable, you have an almost unlimited palate to work with. Add in an assortment of extracts and spices, and the biscotti can be made to please almost anyone.

This latest version, the Chocolate Covered Cherry Biscotti, was made with Valentine’s Day in mind. Neither my husband nor I am a huge fan of this candy, but so many people are. With a post-work gathering at my home and a trip to visit my in-laws while I was testing this recipe, I figured I had two different audiences to feed. Based on the requests (especially at my in-laws), it seems that they were a hit.

When you think of a chocolate covered cherry, it probably is fairly sweet. These biscotti take that sweetness down a notch by using dried cherries. As noted above, fresh fruit doesn’t always play well in biscotti, as biscotti are meant to be dry, and most fresh fruit is wet. I definitely would suggest sticking with dried cherries for that reason. If you prefer a bit more sweetness, coat them with the milk chocolate topping. as noted in the recipe; it rounds it out nicely. If sweet is less your thing, switch to a semi-sweet chocolate topping.

If you’re thinking of making a batch of these for your valentine, I highly recommend serving them with a cup of coffee or tea as a sweet start to the day. It never hurts to start Valentine’s Day with a special treat, especially when it’s homemade.

Chocolate Covered Cherry Biscotti

Yields 30
A crunchy cookie version of that favorite Valentine’s Day candy




Print

Prep Time
15 min

Cook Time
50 min

Total Time
1 hr 50 min

Prep Time
15 min

Cook Time
50 min

Total Time
1 hr 50 min

Ingredients
  1. 1/3 cup unsalted butter, softened
  2. 1-1/4 cups sugar
  3. 2 eggs
  4. 1 tsp. vanilla extract
  5. 2 cups flour
  6. 1 tsp. baking powder
  7. 1/4 tsp. salt
  8. 1 cup chopped dried cherries
  9. 1/2 cup milk chocolate chips
  10. 1 tsp. shortening
Instructions
  1. Preheat oven to 350.
  2. Beat butter and sugar in bowl of stand mixer on speed 2 for 2 minutes.
  3. Add eggs one at a time, beating until incorporated.
  4. Add vanilla extract, beating until smooth.
  5. In a separate bowl, mix flour, baking powder, and salt.
  6. Add flour mixture to wet ingredients and blend.
  7. Stir cherries into dough.
  8. Divide dough in half.
  9. Shape each half into 11″ x 2″ rectangle, using floured hands.
  10. Set each loaf 2″ apart on a parchment lined baking sheet.
  11. Bake for 30 minutes or until the dough is set.
  12. Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on cookie sheet.
  13. Using a serrated knife, cut the loaves into diagonal slices, 1/2″ thick.
  14. Place slices on cookie sheet with the cut sides down. Bake for 8 to 9 minutes.
  15. Turn over slices, and bake for 8 to 9 minutes more.
  16. Remove biscotti from oven, and allow to cool completely on a cooling rack.
  17. Combine chocolate and shortening in a small microwave-safe bowl.
  18. Microwave for 30 seconds, then stir.
  19. Continue heating chocolate in 15 second increments, stirring in between, until chocolate glaze is smooth.
  20. Using a spoon, spread a layer of glaze on the top of each biscotti.
  21. Refrigerate for 15 minutes to set glaze.
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