Is your sweetheart a coffee lover? Or are you maybe looking for a sweet treat that your co-workers would appreciate being left by the break room coffee maker Valentine's Day morning?
Not that you need anyone to make these Double Chocolate Cherry Biscotti for. ;) You could totally bake up a batch of these and keep them for yourself.
Not a coffee fan? They would be tasty dunked in a mug of hot chocolate or a tall glass of cold milk.
These biscotti have a deep, rich chocolate flavor. And combine that with the tart dried cherries? Perfection, folks.
I used candy melts to dip the biscotti in. I have to admit- since discovering candy melts I have got pretty lazy with my chocolate and candy dipping. They are pretty foolproof- it is difficult to make this dipping chocolate seize up. Just microwave and stir. Plus, they set up so quickly. No waiting for hours or refrigerating them to get the chocolate to set up all the way!
If you are not sure where to find them, check one of your local craft stores. Mine has them in all kinds of flavors and colors-perfect for any occasion, holiday, or season.
Candy melts are pretty much my new obsession. ;)
If you have a recipe for a homemade dipping chocolate that you love, feel free to use that instead.
But don't knock the candy melts until you give them a try...
Double Chocolate Cherry Biscotti
Prep Time: 20 minutes
Cook Time: 40-50 minutes, total
Ingredients (15 biscotti)
- 2 cups flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 2/3 cup sugar
- 3 eggs
- 2 oz of unsweetened baking chocolate, chopped & melted
- 1/2 tsp almond extract
- 2/3 cup dried cherries
- Dark chocolate melts
- Red vanilla melts
- Valentine sprinkles (optional)
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
Combine the eggs, sugar, baking powder, salt, & almond extract in a large bowl. Beat on medium speed until the the mixture is light in color, about 3-4 minutes. Add in the melted baking chocolate & beat an additional 30 seconds until well combined.
Fold in the dried cherries.
In a medium bowl, whisk together the cocoa powder and the flour.
On low speed, gradually beat the flour/cocoa mixture into the wet mixture until incorporated.
Transfer the dough to your lined baking sheet and form into a flat loaf, about 15 inches long & 5-6 inches wide. Bake for 25 minutes, and then remove from the oven. Turn the heat down to 325.
Allow the loaf to cool for about 5-10 minutes. I like to lightly pat down the loaf with water after it has cooled for about 5 minutes to prevent the loaf from cracking.
Once the loaf has cooled a bit but is still warm, cut into about 1 inch thick slices using a chef's knife.
You can cut your slices on a diagonal, if you wish. I usually just cut them straight across.
Once cut, transfer all the slices flat side down back to the baking sheet. Bake an additional 20-25 minutes.
Transfer the baked slices to a wire rack and allow them to cool completely.
Prepare the candy melts according to the package directions. Dip the end of each biscotti in the melted dark chocolate melts. Allow to harden on the wire rack for a few minutes and then dip the tips in the melted red vanilla melts. Quickly sprinkle with your Valentine sprinkles. Allow the dipped biscotti to set up at room temperature until hardened (about 10-15 minutes).
**Tip- Lay a sheet of waxed paper under the wire rack before dipping the biscotti to catch chocolate drips & stray sprinkles for easy clean-up.
Store in an airtight container for up to 2 weeks.
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I sent some of these delicious biscotti to my Instagram Valentine's exchange partner & she loved them! I also wrapped up a few in pretty red hearts cellophane and shared them with my sister and mom. And of course, I kept some on hand for my morning coffee. ;)
So, who will you be baking a batch of these fabulous biscotti for? (And it is perfectly okay to say for yourself. I won't judge you. ;) )
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