Chocolate-Cherry Biscotti

These biscotti get their deep chocolate flavor from two sources: melted bittersweet chocolate and cocoa powder, both folded into the dough. That double hit of chocolate gives you a rich, fudgy base that still bakes up with that signature biscotti snap.

The dried cherries soak in red wine (or warm water) for at least an hour before they go into the batter. That plumping step is key. It rehydrates the cherries so they stay juicy and tender inside the twice-baked cookie instead of turning into hard little pebbles. The wine adds a subtle warmth, but water works if you prefer to skip the alcohol.

Shaping the dough into logs takes floured hands since this batter runs sticky from all that melted chocolate. Don’t worry about getting them perfectly smooth. After the first bake, let the logs cool enough to handle before slicing on the diagonal. Cut too soon and they’ll crumble apart.

Pro Tips

• Slice the logs while still slightly warm but not hot. If they’ve cooled completely and resist slicing, pop them back in the oven for 3 minutes to soften.
• The second bake at a lower temperature dries the slices out for that classic crunch. Flip them halfway through for even crisping on both sides.
• Melt the butter, chocolate, and cocoa together gently over low heat or in a double boiler. Scorched chocolate turns grainy and bitter.
• These store beautifully in an airtight container for up to a month, making them a great make-ahead gift or coffee companion.

Variations

• Swap dried cherries for dried cranberries or chopped dried apricots for a different fruit pairing.
• Add a handful of toasted almonds or hazelnuts to the dough for extra crunch.
• Dip cooled biscotti halfway into melted white chocolate for a striking contrast.