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Chocolate Cherry Biscotti

This is my decadent version of the Italian, twice baked cookie. The sweetness of the dried cherries add a richness and sweetness and it’s funny that this is described as decadent because it’s whole wheat and low fat!

Makes about 18 Biscotti

1 ½ Cup Whole wheat flour

¼ Cup Unsweetened Cocoa Powder

1 tsp baking powder

¼ tsp salt

½ Cup strong coffee, cooled to room temperature

1 egg

2 tsp Vanilla extract

¼ Cup brown sugar

½ Cup dried cherries

2 tbsp chocolate chips

–  Preheat your oven to 300.

–  In a large bowl, whisk together the flour, cocoa powder, baking powder and salt.

–  In another large bowl, whisk together the coffee, egg, brown sugar and vanilla.

–  Pour the flour mixture into the coffee mixture and mix.

–  Stop when the ingredients have just come together.

–  Mix in the cherries and chocolate chips; this will be a dough at this point so it is easiest to use your hands.

–  Pour the dough onto a nonstick baking sheet and shape it into the shape of a rectangle; about 4 inches in width and try to have the dough no thicker then ¾ inch (it will rise as it bakes).

–  Bake it for 40 minutes.

–  Remove it from the oven and let it sit for 10 minutes.

–  Then using a serrated knife, slice the bread into ¾ inch thick slices.

–  Place the slices on the baking sheet and return to the oven.

–  Bake the slices for 10 minutes

–  Voila… Chocolate Cherry Biscotti.

Notes:

  1. I’m always tempted to add more sugar but when I get a bite of the cherry or chocolate chips I’m glad I didn’t.
  2. This is a great substitute for that afternoon indulgence because this is healthy and low fat!

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