With dried cherries, chocolate chips AND whipping cream in the dough, this Black Forest Biscotti is like dipping a little cake into your coffee!
This is yet another recipe I created several years ago and have only just got around to sharing. It makes a really great edible gift for the holidays, a cookie exchange item, hostess gift and is perfect for bringing along to a breakfast or brunch anytime of the year!
I didn’t grow up with biscotti so when I had it at coffee shops, I really didn’t understand what the fuss was about. It was break-tooth hard, tasted dry and was actually even stale sometimes. Then I made it at home and I finally got it – homemade biscotti is a total game changer! Holiday Biscotti was my first foray into that delicious world. But this Black Forest version turned me into a fanatic!
Although it’s an entity unto itself, biscotti is technically a cookie. And that’s why it’s so great for cookie exchanges! I think everyone gets really bored of the same old Christmas cookies. The first time I received homemade biscotti in a cookie exchange, I was beyond thrilled! The only difference between making regular cookies and biscotti is that you have to bake them twice. Fortunately, the second baking is shorter than the first. And trust me, it’s worth that little extra time.
Who doesn’t love whipped cream, cherries and chocolate? That’s why this combination makes such a yummy biscotti! Black Forest cake (recipe coming soon!) was the very first cake I ever made because it was my Mom’s favorite and sometimes I could actually convince her to bake with me if I enticed her with it. And that is what started my life long love of black forest things. So, like my Mom, I’m just a little Black Forest crazy. If you also LOVE Black Forest, then you’ll also want to give my other Black Forest recipes a try – there’s even no baking required!
Edible Gift Biscotti
I love giving biscotti as an edible gift in a festive cookie tin, or tucked into a Christmas coffee mug, along with a coffee shop gift card. It’s also fantastic for bringing along to a breakfast or brunch potluck or as a hostess gift. My my favorite is eating and serving it as a ‘breakfast dessert’ when I have company for breakfast or brunch.
But the very BEST part is…. with this Black Forest Biscotti, it’s perfectly acceptable to dip little cakes into your coffee at breakfast!
Black Forest Biscotti
- hand mixer
- ¼ cup unsalted butter softened.
- ¾ cup white granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 tsp Salt
- 3 large eggs
- ½ teaspoon vanilla extract
- 1/3 cup - (about 2 envelopes) of powder dessert topping mix *** I use Dream Whip and recommend using this
- 2 cups all purpose flour
- 1/3 cup slivered almonds
- 1/3 cup mini semi sweet chocolate chips
- 1/2 cup dried cherries
- 1 egg
- 1 tbsp water
- Heads up: There is a 2 hour chilling time before baking!
- Using electric mixer, beat butter in large bowl for 30 seconds. Add sugar, baking powder, baking soda and salt: beat until combined. Beat in the 3 eggs and vanilla. Mix flour and dream whip in a separate bowl.
- Beat in as much flour/Dream Whip mixture into the butter mixture as you can with the hand mixer. Stir in any remaining flour with a wooden spoon. Stir in almonds, chocolate chips and dried cherries (you can chop the cherries up if you prefer, but it's not necessary). Cover and refrigerate 2 hours or until dough is easy to handle.
- Preheat oven to 350 degrees. Divide dough in half. Shape each half into 12 inch logs about 1 ½ inch thick. Place log 3 inches apart on a lightly greased cookie sheet. Flatten each log to a ¾ inch loaf.
- Combine the 1 egg and 1 tablespoon of water to make an egg wash. Brush egg mixture over loaves.
- Bake logs in preheated over for 25-30 minutes or until lightly brown. Cool on cookie sheet for 1 hour or until completely cool.
- When the loaves are cool, preheat oven to 325 degrees F. Transfer loaves to a cutting board. Cut each loaf diagonally in ½ inch thick slices.
- Lay slices, cut sides down on cookie sheet. Bake in the pre-heated oven for 8 minutes. Remove from oven, gently turn slices over and bake 5 mins or until biscotti are dry and crisp.
- Transfer cookies to racks and cool.