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Johnson Estate Winery

Double Chocolate Cherry Biscotti

Double Chocolate Cherry Biscotti
Recipe Date:
February 9, 2018
Cook Time:
Imperial (US)
The perfect pairing for Port, Founders' Red, and our Cherry Liqueur.
  • 1 cup dried tart cherries, whole or pieces
  • 3 tbsps Johnson Estate's Cherry Liqueur (or tart cherry juice)
  • 2 large eggs
  • 4 tbsps grape seed oil or other neutral oil
  • 2 cups unbleached flour
  • 1 1/2 cups Dutch cocoa powder
  • 1/4 cup ground flax seeds (optional)
  • 1/4 cup ground almonds (optional)
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 3/4 cup dark chocolate chips (small size is best)
  • 3/4 cup almonds, coarsely chopped (optional)

Dried Cherries:
Mix the dried cherries with Cherry Liqueur or juice.  Microwave for one minute and permit them to soak for one hour or more.

For the Dough:
Preheat the oven to 325 degrees and line a baking sheet with parchment paper.  Beat eggs in a large bowl.  Add oil and cherry juice (from plumbing up cherries) and gradually add the sugar.  Mix flour, flax seed, baking powder, and salt in a separate bowl and then add to the egg/sugar mixture until just incorporated.  Add the dried cherries, chocolate chips, and if desired, almonds.

The First Baking:
For small, delicate biscotti:  Divide the dough into three logs (roughly 18" long by 1 1/2" wide) - using flour to coat your hands to prevent sticking - and place on a baking sheet.  If you prefer larger biscotti, divide the dough into TWO logs.  Bake for 25 minutes until lightly browned.  Transfer to a cutting board and cool for ten minutes. 

The Second Baking:
Reduce the oven to 300 degrees.  Cut the logs, diagonally if you like, into 1/2" thick slices.  Arrange on the baking sheet and return to the oven and bak for 10-20 minutes until the cut surfaces dry out slightly.  Cool on wire rack.  Store in airtight containers - may be frozen.

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