Name: Double Chocolate Cherry Biscotti
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 cups all purpose flour; 1/3 cup unsweetened cocoa powder; 2 teaspoon baking powder; pinch salt; 1/4 tsp cinnamon; 1 cup dried sour cherries; 1 cup chocolate chips; 3 eggs; 3/4 cup Sugar; 2 tsp rum (or vanilla extract); 3/4 cup white chocolate chips

A good sturdy cookie that can travel well is a MUST for Alaskans sending holiday baked goods to loved one--Double Chocolate Cherry Biscotti fit the bill!

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When I signed up for the Food Blogger Love Cookie Swap I was so excited to get cookies in the mail I didn’t even think about what I was doing to the poor bloggers who had to send me cookies. Or myself, for that matter, who had to send cookies outside (yes that’s what we call the United States up here) Seriously WHY would I sign up to send cookies in the mail? Because COOKIES!

Turns out my worries were for naught because the flat rate USPS boxes are a GUARANTEED 3 day delivery and that was good enough for me. And my cookies. I chose to make Biscotti which are notoriously easy to ship and enjoy because they are already dried out and crispy. Plus they’re sturdy too! Which just so happens to be the perfect combo for shipping!

Double Chocolate Cherry Biscotti

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A good sturdy cookie that can travel well is a MUST for Alaskans sending holiday baked goods to loved one--Double Chocolate Cherry Biscotti fit the bill!

Course: Dessert Recipes

Cuisine: American

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: dozen

Calories: 1262kcal

Author: Laura

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Ingredients

2 cups all purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoon baking powder
pinch salt
1/4 tsp cinnamon
1 cup dried sour cherries
1 cup chocolate chips
3 eggs
3/4 cup Sugar
2 tsp rum or vanilla extract
3/4 cup white chocolate chips

Instructions

pre-heat oven to 350˚
mix the first five ingredients together, stir in the cherries and chocolate chips and set aside
in a separate bowl mix the eggs, sugar and rum together
then stir the dry ingredients into the wet until well combined, knead lightly in the bowl for 30 seconds
line a baking sheet with parchment paper, divide the dough in half and form each half into a loaf 12x4 inches on the lined baking trays
bake in a 350˚ for 30 minutes or until firm and baked through, cool completely on a wire rack
when cool cut each loaf into 1/2 inches slices (thicker is ok but they will take longer to bake through the second time)
lay the slices on the baking sheet and bake again 15-20 minutes, longer if your slices are thicker
cool completely on wire racks, once they are cooled melt the white chocolate in a double boiler, when melted use a fork to drizzle over the biscotti, cool completely before storage

Notes

use a sharp serrated knife to cut the biscotti

Nutrition

You guys check out the cookies I got from the cookie swap!

First Kelly of Kelly Lynn’s Sweet n Eats sent me these AMAZING Chocolate Pudding M&M Cookies–said I share them with my kids, totally lied.

Then I got a box with these Lemon Coconut Biscotti Blonde Girl Cravings. I was impressed that a dry biscotti could be so fresh and zesty, they were totally different than any biscotti I’d tried before and I plan to make them for my friends this year.

And then Rayett of Everyday Foodies made our day with her box containing a TRIO of fab cookies, Chocolate Chip Orange, Caramel Apple (WHOA!) and Biscotti(sadly she wrote me a lovely note on gorgeous silver paper detailing the cookies and one of my boys absconded with it and I couldn’t find the actual flavor combo of the biscotti but they were tasty with my morning coffee)