Chocolate Cherry & Macadamia Biscotti

Name: Chocolate Cherry & Macadamia Biscotti
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 113 grams of butter, room temperature; 110 grams of brown sugar (1/2 cup packed); 100 grams of granulated sugar (1/2 cup); 3 large eggs; 1 teaspoon of pure vanilla extract; 1/2 teaspoon of almond extract; 300 grams of all purpose flour (about 2 1/4 cups); 50 grams of cocoa powder (about 1/2 cup); 1 teaspoon of espresso powder; 1 1/2 teaspoons of baking powder; 1/2 teaspoon of salt; 3/4 cup of chocolate, chopped; 3/4 cup of macadamia nuts, chopped; 1/2 cup of dried cherries

January 7, 2026
No Comments

Jump to Recipe Print Recipe

Biscotti is technically a cookie, but to me, it should have its own category. It’s a whole vibe. They are unlike any other cookies around. Crisp enough to withstand a nice long dunk in hot beverage and dry enough to soak up all of the coffee, hot cocoa or latte flavors you pair it with.

I have lots of great biscotti recipes on this blog…

… and theres more in there too, but these are one of the best. Let me explain.

First, they are chocolate based, so they remind me of really crunchy brownies. Next, they have macadamia nuts in them and if you haven’t gotten into macadamias, proceed with caution, because they are worth their hefty price tag.

And finally, they have little pops of dried cherries randomly scattered in amongst the other deliciousness, so every bite is an exciting little surprise.

Let’s get started…

Begin by whisking 113 grams of room temperature butter with 110 grams of brown sugar and 100 grams of granulated sugar until they are fully combined.

Add 3 large eggs, 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract and whisk until creamy.

Mix 300 grams of all purpose flour, 50 grams of cocoa powder, 1 teaspoon of espresso powder, 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt until everything is just combined. We still have to fold in the add-ins, so there is no need to mix the dough fully at this point.

Fold in 3/4 cup of chopped chocolate, 3/4 cup of chopped macadamia nuts and 1/2 cup of dried cherries until they seem evenly distributed.

Divide the cookie dough in half and form 2 equal sized logs on a parchment or silicone lined baking sheet. Use damp or lightly greased hands to press the logs out into rectangles that are approximately 6 inches wide and 10 inches wide and 1 inch thick.

Bake the dough in a 350 degree oven for 24-26 minutes or until the dough feels set in the center of each portion.

Pull your baking sheet out, but leave the oven set to 350 degrees. Let the dough cool for about 5 minutes and then carefully transfer it onto a cutting board.

Use a serrated knife to cut the dough into evenly sized strips that are approximately 3/4 inches and transfer them cut side down back on the baking sheet.

Biscotti translates to “twice baked” and the second bake is when you determine just how crisp your biscotti is.

If you prefer your biscotti a little softer crisp then bake them for 5-7 minutes on both sides. If you like traditional biscotti then bake them for 10 minutes per side on that second bake and if you love them really crispy then keep them in for about 12 minutes per side.

They will get a little more crisp as they cool, but these times are a good guide to go by.

This biscotti is just wonderful. Richly chocolatey with bits of buttery macadamia nuts, juicy dried cherries and a little more melty chocolate in each bite.

They are perfect with a cup of coffee, some hot chocolate or your favorite latte. These cookies will stay great for up to a month in an airtight container, so you can enjoy them for weeks to come.

Print Recipe