Chocolate-Dipped Cherry Biscotti

"This is a delicious recipe that I originally got from my friend, Julie. I adapted it to use the ingredients I like, which are dried cherries and chocolate. You can substitute cranberries for the cherries, or not dip them in chocolate at all. The base recipe is just really good on it's own. On the optional ingredients: the pistachios are really great in it, but I usually don't use them because my bro has a peanut allergy and I make these for the holidays. I've also made it with or without the vanilla/almond extract, and it's great either way. It just adds a little more sweetness/nuttiness to them. Customize it to be whatever you want!"
photo by Chef Acosta photo by Chef Acosta
photo by Chef Acosta
photo by Chef Acosta photo by Chef Acosta
photo by Chef Acosta photo by Chef Acosta
Ready In:
1hr 10mins
24 cookies




  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • Combine the dry ingredients first: whisking together the flour, baking powder and salt in a medium bowl.
  • In a large bowl, beat the sugar, lemon zest and butter until creamy. Add the eggs one at a time, beating until incorporation and scraping down the sides in between.
  • Add the flour mixture and beat until just blended, then stir in the cherries and (optional) pistachios.
  • Form the dough into 12" long x 3" wide logs on the parchment paper. Bake for about 40 minutes, or until light golden. Cool for 30 minutes.
  • Place the log on a cutting board and use a serrated knife to cut diagonally, 1/2"–3/4" slices. Lay the slices on the baking sheet and bake for another 15 minutes, or until they are a pale golden color. While they are cooking, get a pot of water boiling for your double boiler. Cool completely on a wire rack.
  • Place the chocolate chips in a small pot set over the pot of simmering water. Stir constantly to avoid burning the chocolate. When the chocolate is completely melted, dip the ends of the biscotti in and set them on a parchment sheet to set. Place all the biscotti in the refrigerator for about a half hour, until the chocolate firms up.
  • They can be made ahead, or frozen for up to 3 weeks.

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I love to bake. I have a pretty good collection of classic family recipes, but am always trying something new. During the day, I'm a graphic designer / photographer and part-time photography professor. I'm married to a guy that loves to cook too. We have three awesome kids, one with serious food allergies, so I've adapted many recipes to be gluten and nut free with great success.
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