Chocolate and Cherry Biscotti

    1 hour 10 minutes

    These are a great chocolate biscuit treat. The double baked chocolate biscuit is scattered with pieces of glace cherry and chocolate chips.

    132 people made this

    Serves: 36 

    • 125g butter, softened
    • 3/4 cup (185g) white sugar
    • 3 eggs
    • 2 teaspoons almond essence
    • 3 cups (375g) plain flour
    • 2 teaspoons baking powder
    • 1/2 cup diced glace cherries
    • 1/2 cup small chocolate chips
    • 1/2 cup diced white chocolate

    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Grease a large baking tray.
    2. In a large bowl cream together the butter and sugar until smooth. Beat in the eggs one at a time then stir in the almond essence.
    3. Combine the flour and baking powder then stir into the creamed mixture until just blended.
    4. Mix in glace cherries and chocolate chips.
    5. With lightly floured hands shape dough into two 25cm long loaves. Place rolls 12cm apart on the prepared baking tray; flatten each to 6cm width.
    6. Bake for 20 to 25 minutes or until set and light golden brown. Cool 10 minutes.
    7. Using a serrated knife cut loaves diagonally into 1cm slices. Arrange slices cut side down on ungreased baking trays.
    8. Bake for 8 to 10 minutes or until bottoms begin to brown. Turn and bake an additional 5 minutes or until browned and crisp. Cool completely.
    9. Melt white chocolate in the microwave stirring every 20 to 30 seconds until smooth. Drizzle biscuits with melted white chocolate. Store in tightly covered container.

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    Reviews in English (123)


    Wow! Wow! WOW! I just finished making 14 dozen of these for holiday gifts. Now, I consider myself a good cook, but far from a good baker. This was easy and unbelievably tasty! Made a few mods: I hand mixed in the flour and chips/cherries, I didn't do the final 5 minute flip/bake, and I made 7 dozen of them with cranberries (dried) and pecans (chopped) instead of the chocolate/cherry mixture. Also, instead of using the white chocolate, I drizzled vanilla almond bark (half dyed red, half dyed green) over the cooled cookies. They're so pretty! Packaged in cellophane holiday gift bags (after wrapping cookies in waxed paper) and tied with a bow. Can't say it enough how much I HIGHLY RECOMMEND this recipe! Thanks so much for sharing! My gift recipients will thank you too!!  -  27 Nov 2004  (Review from Allrecipes USA and Canada)


    Used dried cherries instead of candied. I wraped the dough in plastic and chilled.Shapeing the dough into logs while still in the plastic made it simple and had no mess. Stood cookies upright for second baking and reduced cooking time in half, works great.  -  26 Sep 2005  (Review from Allrecipes USA and Canada)


    I would give these a 10 if I could. There were absolutely amazing. They were a nice compromise between the "orginial" biscotti (which had no fat other than eggs) and the buttery, cookie-like biscotti that most recipes produce. The biscotti cut well without crumbling (which was a problem with many other recipes), they puffed up perfectly, and they store nicely as well--everything you could want in a biscotti recipe! I made a few small changes: I halved the recipe, and cut back the butter by 1 tablespoon (so in the original, I would have used about 1/3 instead of 1/2 cup). I also added about 1/4 cup of toasted, flaked coconut, and I used cashews (out of almonds) instead. At the end, I melted 1/2 cup of white chocolate with a dab of butter and dipped the cooled biscotti in it. A few notes for anyone trying this recipe: I found that it might be helpful to drop the oven temperature to 250-300 after the first baking, since the outside of my biscotti was browning a little faster than it was crisping. Also, I did not grease my pan after the first baking (as suggested in the recipe), and though I had no problems with my non-stick pan, the biscotti on my other baking pan did stick a little bit. Overall, this is a great recipe, and one that I would use over and over again in the future.  -  04 May 2003  (Review from Allrecipes USA and Canada)