Cherry-Chocolate Chip Biscotti Recipe

5 2 4
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Cherry-Chocolate Chip Biscotti Recipe

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5 2 4
Publisher Photo
A delicious “dunker,” our Test Kitchen’s biscotti is chock-full of dried cherries and chocolate chips. Wrapped in colored cellophane and curly ribbons, it makes a lovely homemade holiday or hostess gift.
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 3/4 cup sugar
  • 1 tablespoon canola oil
  • 2 eggs
  • 2 egg whites
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup dried cherries, chopped
  • 1/2 cup miniature semisweet chocolate chips

Directions

In a large bowl, beat sugar and oil until blended; Beat in the eggs, egg whites, and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to egg mixture and mix well. Stir in cherries and chocolate chips.
Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 3-in. rectangle; place each on a baking sheet coated with cooking spray.
Bake at 350° for 15-20 minutes or until lightly browned. Carefully remove to wire racks; cool for 5 minutes.
Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: 2-1/2 dozen.
Originally published as Cherry-Chocolate Chip Biscotti in Light & Tasty December/January 2007, p39

Nutritional Facts

1 each: 95 calories, 2g fat (1g saturated fat), 14mg cholesterol, 55mg sodium, 18g carbohydrate (8g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.

  • 3/4 cup sugar
  • 1 tablespoon canola oil
  • 2 eggs
  • 2 egg whites
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup dried cherries, chopped
  • 1/2 cup miniature semisweet chocolate chips
  1. In a large bowl, beat sugar and oil until blended; Beat in the eggs, egg whites, and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to egg mixture and mix well. Stir in cherries and chocolate chips.
  2. Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 3-in. rectangle; place each on a baking sheet coated with cooking spray.
  3. Bake at 350° for 15-20 minutes or until lightly browned. Carefully remove to wire racks; cool for 5 minutes.
  4. Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container. Yield: 2-1/2 dozen.
Originally published as Cherry-Chocolate Chip Biscotti in Light & Tasty December/January 2007, p39

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Reviews forCherry-Chocolate Chip Biscotti

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MY REVIEW
imiuru User ID: 5784460 67388
Reviewed Oct. 10, 2011

"This was great, I added some Pistachios and used the extra egg yolk for a wash to place on the logs before baking...YUM!"

MY REVIEW
teeracey14 User ID: 2230516 107455
Reviewed Feb. 4, 2011

"great, easy recipe. I like to dip the ends in some melted white chocolate (almond bark) for added flavor"

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