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Milk Street Recipe

Chocolate Biscotti with Pistachios, Almonds and Dried Cherries

1¾ hours 45 minutes active, plus cooling

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Chocolate Biscotti with Pistachios, Almonds and Dried Cherries

The late Maida Heatter has about a dozen cookbooks to her name, all of them focused on baking sweets. These biscotti, our adaptation of a recipe from “Maida Heatter’s Best Dessert Book Ever,” are made with a combination of cocoa powder and bittersweet chocolate. With a flavor boost from instant espresso powder, they’re dark and rich and not too sugary. Each satisfyingly crunchy slice—perfect with coffee or dessert wine—is studded with pistachios, almonds and dried cherries. We prefer to use Dutch-processed cocoa here, as it lends the cookies a deeper, darker color than natural cocoa, but natural cocoa works, if that’s what you have on hand. Once the biscotti are fully cooled, they will keep in an airtight container for a few weeks. If they soften slightly during that time, put them into a 250°F oven for about 10 minutes; they will crisp as they cool.

Makes about 3 dozen

biscotti

Tip

Don’t use chocolate chips in place of the bittersweet chocolate, as chips contain additives that help them retain their shape but give them a waxiness and affect their flavor. Rather, opt for bittersweet chocolate sold in bars or chunks. When chopping the chocolate, aim for pieces no larger than ¼ inch. Large chunks create big pockets of chocolate in the biscotti that reduce their structural integrity.

1¾ hours

45 minutes active, plus cooling

Reviews
Mariano I.
July 2, 2022
Extraordinary biscottis
This is the best biscotti recipe I tried. It is a bit involved but the results are well worth the effort.
Ji Young K.

I loved this! So easy to make. The biscottis are crisp but have brownie-like, fudgy chocolate flavor. I appreciate the detailed instructions.
I assumed it was a typo in the ingredient list and added 1/2 cup of cherries, not 7 grams of cherries. :) Did you mean 70g?

Elisabeth B.

Wow. I wish I could agree that these were easy to make. For me they were the opposite! The mixture was so dry it was very hard to incorporate all the chocolate, nuts, and cherries. In baking, the bottoms of the logs burned since I followed the direction to do the first bake on the lower rack (even though I took them out at 35 minutes, not 45-50, when they were definitely done). When I tried to cut them, carefully sawing, then bearing down, using a serrated knife as instructed, almost every slice broke apart. The crumbs tasted good, but for the 3 hours I invested, it was a very disappointing result, and not suitable for giving away or even serving to guests.

Christopher S M.

You may not have lowered the temperature to 300 degrees (the instruction were buried the first paragraph, I missed them the first time I made them -almost burned them.)

Maureen R.

These were good but not great. The chocolate or coffee flavor did not stand out even though used exact chocolate and Expresso powder required.

Suzanna Y.

The instructions were well thought out, and the outcome was absolutely amazing!

Christopher S M.

The mixture was very dry the first time I made them so I added and extra large egg. The second time I used Extra Large Eggs and I used a Stand Mixer. The dough was like almost dry cement, but the mixer mixed it and I used a dough hook after added all chocolate and nuts at the end. That did the job. I really think you left something out, the dough was so difficult to work with.
They were delicious and worth the work.

Namcy G.

Loved the biscotti. It would be helpful in the changes in temperature were formatted so they stood out more clearly to avoid errors.

William H.

As Ji Young K. mentioned in the first comment at the top, I assume there is a typo in the ingredients list: "7 grams (½ cup) dried cherries, roughly chopped". In your article, "Baking Mix-In Weights" (March/April 2019), you list 1 cup of dried cherries = 150 g (so ½ cup = 75 g).

Lynn C.

Hello All -

The typo in the weight of dried cherries has been fixed! Thank you!

Best,
The Milk Street Team


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