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Cherry-Chocolate Chip Biscotti

 Cherry-Chocolate Chip Biscotti
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.
30 ServingsPrep: 20 min. Bake: 25 min. + cooling


  • 3/4 cup sugar
  • 1 tablespoon canola oil
  • 2 eggs
  • 2 egg whites
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1/4 teaspoon McCormick® Pure 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


  • 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.

2 of 2

Cherry-Chocolate Chip Biscotti (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 cookie equals 95 calories, 2 g fat (1 g saturated fat), 14 mg cholesterol, 55 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchange: 1 starch.