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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
Ingredients
-
110
grams (¾ cup) whole almonds
-
228
grams (1¾ cups) all-purpose flour, plus more for dusting
Directions
-
01Heat the oven to 375°F with the racks in the upper- and lower-middle positions. Distribute the almonds in an even layer on a rimmed baking sheet. Toast on the upper oven rack, stirring once, until lightly browned and fragrant, 6 to 8 minutes. Let cool on the baking sheet; reduce the oven to 300°F. When the almonds are cool, transfer to a small bowl; set aside. Line the same baking sheet as well as a second baking sheet with kitchen parchment.
Reviews
January 9, 2025
Wow So Good
I made these last night. They are even better the next day. I was careful on the second bake to watch that the almonds don't burn. I used really good quality bittersweet chocolate, and watched the video before starting. Very delicious - better than cookies. I'll make again.
October 2, 2022
My new favorite biscotti
Fantastic flavor! Take a bit of time to make, but if you weigh all the ingredients and follow all directions precisely, you will love the result. Rich chocolate flavor, crisp but tender interior, delicious!
July 20, 2026
They're just OK
I've made many biscotti but these were a disappointment. I depend on Milk Street recipes to deliver good flavor. I expected lots more deep chocolate flavor (I used Ghirardelli bittersweet chocolate) and I couldn't taste the cherries at all. I did like the consistency. I didn't mind the extensive prep work, but I don't think I'll be making these again.
November 17, 2024
Hi - Somewhat over done on the first bake.
At 45 minutes on the first bake, the logs/loaves seemed a little overdone. the edges were burnt. I'll try again shaving 5 or so minutes off the time. Any other suggestions? Thanks!
November 16, 2025
Chocolate biscotti with dried cherries
This recipe is now one of my standard biscotti cookies that I make every single year for Christmas all of my friends and family ask for them. Thanks, milk Street for giving us a great recipe.
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.
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.
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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?