Breakfast Baking
Easy Chocolate Cherry Biscotti Recipe with Almonds & Dark Cocoa | Beginner-Friendly
Original recipe: 24 servings · Prep: 20 min · Cook: 50 min · Total: 70 min
By Beginnerbakes Editorial TeamPublished Apr 7, 2026 | Updated May 12, 2026
Italian-American
70 mins
Beginner-friendlyEasyStep By StepNo Fuss
Easy Chocolate Cherry Biscotti Recipe with Almonds & Dark Cocoa | Beginner-Friendly with measured ingredients, 70-minute total timing, 24-serving yield, oven settings, and step-by-step instructions.
Prep
20 min
Cook
50 min
Total
70 min
Servings
24
Difficulty
easy
Cuisine
Italian-American
Ingredients
Servings
24
- 2 cups all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dried cherries (sweetened or unsweetened)
- 1/2 cup sliced almonds (optional; omit for nut-free option)
Instructions
-
Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
-
In a medium bowl, whisk together the all-purpose flour, unsweetened dark cocoa powder, baking powder, and salt until fully combined.
-
In a large bowl, beat the eggs, granulated sugar, and vanilla extract until smooth and slightly thickened.
-
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a wooden spoon or spatula until a sticky dough forms.
-
Fold in the dried cherries and sliced almonds (if using) evenly throughout the dough.
-
Turn the dough onto a lightly floured surface and shape it into a log approximately 12 inches long and 3 inches wide. Place the log on the prepared baking sheet and gently flatten it.
-
Bake the biscotti log for 25-30 minutes until firm but not hard – this is the first bake.
-
Remove the baking sheet from the oven and cool the log for 10-15 minutes until it can be handled safely.
-
Using a sharp serrated knife, slice the log diagonally into 3/4-inch thick pieces to form individual biscotti cookies.
-
Arrange the slices cut-side down on the baking sheet, spacing them apart evenly.
-
Return the baking sheet to the oven and bake the biscotti slices for an additional 15-20 minutes, flipping halfway through to ensure even crisping. This second bake creates the signature crunchy texture.
-
Remove the biscotti from the oven and cool completely on a wire rack before serving or storing.
-
Store biscotti in an airtight container at room temperature for up to two weeks, or freeze for extended freshness.
Tips
Equipment Needed
Use a parchment-lined rimmed baking sheet for both the first log bake and the second sliced bake. A sturdy spatula, lightly floured hands, a serrated knife, and a wire rack make shaping, slicing, and cooling much easier for beginners.
Ingredient Prep Notes
Sift or whisk the cocoa powder well with the flour so bitter cocoa pockets do not streak the dough. If the dried cherries feel very hard, soak them in warm water for 5 minutes, drain thoroughly, and pat dry before folding them in.
Oven Note
Preheat fully to 350 degrees F (175 degrees C) and keep the biscotti log on the middle rack so it sets without scorching. Let the log cool 10-15 minutes before slicing; if it is too hot, it can crumble, and if it is fully cold, it can crack under the knife.
Easy Upgrade Ideas
Dip one end of each cooled biscotti in melted dark chocolate for a polished finish that still feels beginner-friendly. Orange zest, a pinch of cinnamon, or a few mini chocolate chips can be folded into the dough for a simple flavor boost.
Storage and Reheating
Cool the biscotti completely, then store them in an airtight container at room temperature for up to 2 weeks. Keep them away from steam or soft baked goods, which can make the slices lose their crisp texture.
Freeze fully cooled biscotti in a freezer bag or airtight container for up to 3 months. Thaw at room temperature, then refresh in a 300 degrees F oven for 5-7 minutes if you want the edges extra crisp again.
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