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Chocolate Cherry Biscotti

Chocolate Cherry Biscotti	Opens photo in lightbox. Hit Escape or X to exit lightbox.
  •  4.4 stars stars based on 5 reviews
  •   86% would make this again
  • Review this recipe  Read reviews
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The traditional biscotti is made festive with dried cherries. Perfect for dunking in your hot cocoa!

Makes about 48

2-1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon baking powder
1 cup granulated sugar
3 beaten large eggs
1 teaspoon vanilla extract
1 tablespoon Kirsch
1/8 teaspoon salt
1 cup chocolate chips
1/4 cup butter
1 cup almonds, coarsely chopped
1 cup dried cherries or cranberries

Preheat oven to 350F. Melt chocolate chips and butter together in the microwave or in a double boiler over low heat. Line two baking sheets with parchement paper or a baking liner. In a bowl, combine flour, cocoa, and baking powder. Stir well. In another large bowl, combine sugar, eggs, vanilla, Kirsch, and salt; stir in chocolate and butter until well blended. With a wooden spoon, mix in almonds and cherries or cranberries. Fold in flour mixture and mix well. Dough will be stiff. Divide dough in half. Working directly on prepared cookie sheets, shape each half into a log shape measuring about 2 1/2" wide by 15" long. Place a log on each baking sheet. Bake for 35 minutes, or until a toothpick inserted in center comes out clean. Alternate position of baking sheets after half the time. Cool logs and baking sheets on wire racks, then transfer them to a cutting board. Cut each log into diagonal 1/3" to 1/2" thick slices with a serrated knife. Lay slices on baking sheets and bake 10 minutes. Turn slices over and bake 10 minutes more, until crisp and dry. Cool on baking sheets.

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Reviews of Chocolate Cherry Biscotti:

1-5 of 5 reviews  

  Maria in italy  Dec 8, 2008
Would make this again.
this is my favorite recipe that i learn from my mommom 5 stars

  A cookie baker in Atlanta  Nov 5, 2003
Would make this again.
Very good; easy to make. I've already made it again.
Thank you.
5 stars

  A cookie baker in Minnesota  Apr 7, 2003
Would make this again.
This recipe was average. It did crumble a bit but it was mostly where the cherries were. I will make it again but will probably chop the cherries to help with the crumble problem. The chocolate and almond part of it was great. Tastes much better dipped in coffee. 3 stars

  A cookie baker in Illinois  Dec 24, 2002
Would not make this again.
Although I love a good biscotti, I found this recipe too time consuming. (Maybe I was in too much of a hurry.) Then, I didn't like the chocolate-cherry combination. (I should have considered this before choosing a recipe.) When I added them to my decorative cookie dishes, they crumbled a little, forcing me to remove the cookies & clean up. 3 stars

  A cookie baker in Connecticut  Dec 1, 2002
Would make this again.
Biscotti are pricey to buy but we love them. This recipe is easy, most ingredients are found in a well-stocked, "grandmother-baking" kitchen. This smell and look like fudge before baking, and after -- wow! I said "great" on my personal comments on the recipe I will definitely use again. My husband agrees. 5 stars

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