A classic twice baked cookies, this chocolate chip biscotti is studded with dried sour cherries and flavoured with cardamom for a special holiday treat. Get the coffee on!
Biscotti or cantuccini are a Christmas classic, and these cherry and chocolate chip biscotti definitely fit the bill! This twice baked cookie is a perfect afternoon treat with a cup of coffee, and makes a wonderful gift.
This version featured sour cherries and dark chocolate alongside cardamom for a slight twist that’s still very holiday appropriate. Though there’s some patience required in cooling the cookies fully before the second bake, they’re great to make with kids, too.
If you’d like to get some of your holiday baking in early, biscotti freezes fabulously and we’ve included a method for freezing once-baked cookies and then baking the second time from frozen (see tips) if you’d like them to be fresh baked.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
- All-purpose (white) flour
- Whole wheat flour (optional, see substitutions)
- Baking powder
- Sea salt
- Dried cherries
- Dark chocolate (chunks or chips)
Preheat the oven and line a large baking sheet (or two) with parchment paper. Add the flour, sugar, baking powder, cardamom, and salt to a large mixing bowl. Mix with an electric mixer to combine (or use a standing mixer, with the paddle attachment).
Add the butter and mix again to combine. The dough should resemble coarse crumbs.
Add the eggs one a time, beating on low between each addition, until combined.
Add the dried cherries and chocolate, and mix until a ball of dough forms.
Form the dough into two 2×12 inch (5x30cm) logs and place onto the lined baking sheet(s). Pat into shape with your hands and leave enough space between the two.
Bake for about 25 minutes, or until just golden around the edges and they’re starting to feel firm when touched. Cool completely on a rack. Slice into ¾ inch (2 cm) slices with a sharp serrated knife.
Bake the biscotti a second time for 15-20 minutes, or until golden. Cool again before storing in an airtight container for up to a week (freeze to make them last longer, about 3 months).
Tips and Notes
The biscotti spreads a bit when baking (the first time) so if you’re concerned about this, bake on two trays. If you have a fan-forced oven that heats evenly, you can bake both trays at once.
The cookies can also be frozen in a well sealed container after the first bake (sliced) and then baked from frozen the second time around. They’ll need about five minutes longer if baking from frozen, or thaw in the refrigerator first. This is great if you want to get started on holiday baking now!
Try dipping the finished cookies in dark or white chocolate, or both, for a extra decadent treat.
The original recipe used black cardamom instead of green, which you can try if you have some on hand or can easily access it. It has a much more robust, smoky flavour which isn’t to everyone’s taste in sweet dishes – that plus the difficulty of buying it is why we’ve switched to green in the updated version.
Dried sour cherries are a bit smaller than sweet ones and should be labelled as such, but you can use regular dried cherries (whatever you have on hand will be fine).
Feel free to use all white flour and leave out the whole wheat. The wholegrain flour adds a slight nutty flavour that we really like – try whole spelt or whole wheat pastry flour in its place for the same complexity.
Any dried fruit can be used for the cranberries. Raisins, chopped dates, dried figs, currants, whatever you like best.
Cane sugar and plain white sugar can be used interchangeably.
More Christmas Cookies
Sour Cherry Chocolate Chunk Biscotti
- Measuring cups and spoons or a digital kitchen scale
- Mixing bowl
- baking sheet
- Parchment paper
- Hand mixer
- Wire rack
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour, or use more all-purpose
- 1 cup sugar
- 2 teaspoon baking powder
- ½ teaspoon ground cardamom
- ¼ teaspoon sea salt
- ¼ cup butter, room temperature
- 2 large eggs
- ½ cup dried sour cherries, roughly chopped
- ½ cup dark chocolate chips or chunks
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- In a large bowl, mix the all-purpose flour, whole wheat flour, sugar, baking powder, cardamom, and salt with an electric mixer. Alternatively, use a standing mixer with the paddle attachment.
- Add the butter to the bowl and mix on low speed until the mixture resembles coarse crumbs.
- Add the eggs one at a time, beating on low between each addition, until fully combined.
- Mix in the cherries and chocolate, beating until a ball of dough forms.
- Split the dough into equal halves. Use your hands to shape two 2×12 inch (5×30 cm) logs on the prepared baking sheet, leaving at least 2 inches (5 cm) between them.
- Bake the biscotti for 25-30 minutes, or until they're just firm to the touch and lightly golden. Cool for 10 minutes on the sheet, then place the logs onto a wire rack to cool completely.
- Once fully cool, slice into ¾ inch (2 cm) slices and place the cookies back onto the parchment lined baking sheet.
- Bake for an additional 15-20 minutes, or until golden all over. Cool fully before storing in an airtight container for up to a week, or freeze up to 3 months.
This post was originally published in October 2014. It has been updated with a re-tested recipe and new photos and text as of October 2020.