Double Chocolate Cherry Biscotti recipe

Preparation Time: 30 minutes | Cooking Time: 1 hours

These ever-so-moreish little biscuits are perfect for dunking into tea or coffee. Studded with white and milk chocolate as well as slightly sour dried cherries, wrap them up in cellophane and tie with ribbon to make a lovely food gift!


  • 350g plain flour
  • 125g caster sugar
  • 100g butter
  • 3 eggs
  • 2 tsp. almond extract
  • 2 tsp. baking powder
  • 100g each milk and white chocolate, finely chopped
  • 75g dried cherries


  1. Preheat oven to 180C. Grease a baking tray with butter.

  2. Beat together the butter and sugar in a bowl until pale and fluffy. Beat in the eggs one at a time, making sure each egg is combined before adding the next. If the mix threatens to curdle add a teaspoon of the flour.

  3. Stir in the almond extract. Sift in the flour and baking powder and stir to combine. Fold in the chocolate and the cherries.

  4. Dust your hands with flour and pat the biscuit dough into two rough loaves of about 25cm long. Flatten them out so that they are about 8-9cm across, and make sure that they have at least 10cm space between them. Bake for 20-25 minutes or until golden and set.

  5. Cool the loaves for about 15 minutes, then slice them into thin 1cm slices. Arrange on ungreased baking trays.

  6. Bake for a further 8-10 minutes, or until golden and crisp. Leave to cool and store in an airtight container.

Biscotti lasts for ages, but these delicious biscuits probably won't last for too long in your kitchen! Dip them into hot drinks, layer them into puddings or coat them with chocolate for an extra-chocolatey treat.

Recipe Details:

  • Author: Laura Young.
  • Published:

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