Picnic Favorite Chocolate Cherry Biscotti

Cut these biscotti into thick slices so that they stay whole during vehicle, bike or walking transport. Cut them in half or quarters just before serving. Made extra? These will store nicely in an airtight container for several weeks.

Makes about 12 biscotti



3 cups all-purpose flour, or mix of whole wheat and white

1/3 cup unsweetened cocoa powder

1-1/4 teaspoons baking power

½ teaspoon salt

3 large egg whites

1 large egg yolks

1 cup sugar

1 tablespoon vanilla extract

5 ounces semi sweet chocolate, chopped or chocolate chips

½ cup dried cherries

½ cup chopped pistachio


Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or a silicone baking mat.

Whisk together the flour, cocoa powder, baking powder and salt in a large bowl. In another bowl beat the eggs, egg yolk, and sugar with an electric mixer until thick and pale yellow, about 2 minutes. Beat in the vanilla. Stir in the dry ingredients, chocolate, cherries, and the nuts.

Turn the dough out onto a lightly floured surface; knead for 1 minute, then divide it in half. Roll each piece into an 8-inch log; flatten slightly to about ¾-inches wide. Place the logs side by side on one of the prepared baking sheets.

Bake until lightly browned and firm, about 20 minutes. Cool on a wire rack but keep the oven on. Slice the logs on the diagonal into cookies about 1 to 1½-inches thick. Arrange cut side down on the two baking sheets and bake for about 10 minutes then turn the biscotti over and continue baking until dry, about 15 to 20 minutes more. Transfer to a wire rack to cool.