Double Chocolate Cherry Biscotti

Time: 90 minutes

Makes 12 – 14 (5 inch long) biscotti

Music Selection: Dean Martin – Everybody Loves Somebody Sometime

“Everybody Loves Somebody Sometime” but Everybody Loves Biscotti All the Time! Especially if you have a great cup of coffee/espresso or tea and Dean Martin crooning. How relaxing is that? While biscotti is not “breakfast” it is a great mid-morning or mid-afternoon snack as a pick me up!


2 cups flour

¼ cup cocoa

1 cup sugar

1 tsp baking powder

 ½ tsp baking soda

1 tsp cinnamon

2 eggs

4 egg whites

¾ cup dried cherries, chopped in small pieces

½ cup mini semi sweet chocolate chips

¾ cup sliced almonds


Preheat oven to 325 deg F.  Line a baking sheet with parchment paper.

In a large bowl, mix dry ingredients.

In small bowl, mix eggs and egg whites.

Add egg mixture to dry ingredients. Mix with spoon, but towards the end, you have to roll up your sleeves and mix this with your hands into a ball. Then, add in the chocolate chips, cherries and almonds. Mix, mix, mix until well mixed.

Then take the dough and form into a big rectangle (about 9 ½ “ x 6”) on the parchment paper. Bake for 35 – 40 minutes.

Remove from oven and let cool for about 15 minutes. Turn oven temperature down to 300 deg F.

Cut the log so you wind up with biscotti that are about 5 – 6” long and about ½ “ in height. Take each biscotti and lay back on the parchment paper, with the cut side down. Bake for 15 minutes.

Then with a spatula, so you do not burn your fingers on the melting chocolate chips, gently flip each biscotti and bake for 15 minutes. Let cool completely before storing or eating.

These are dry, hard cookies, so they need to be dipped in espresso/coffee, tea or milk!

One Comment Add yours

  1. Great recipe!! 🙂 You have a lovely blog!! :)))


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