Photo of Chocolate Chip-Cherry Biscotti by WW

Chocolate Chip-Cherry Biscotti

Points® value
Total Time
55 min
10 min
45 min
Perfect for dunking into a cup of coffee or tea. Swap dried cranberries, chopped dried strawberries or apricots for the cherries.


Cooking spray

2 spray(s)

All-purpose flour

2 cup(s)

Baking powder

1 tsp(s)

Table salt


Canola oil

1 tbsp(s)



Raw egg

1 large, beaten

Egg whites

2 serving(s), large, beaten

Mini chocolate chips

½ cup(s)

Dried cherries

½ cup(s)

All-purpose flour

1 tbsp(s), for rolling out dough


  1. Preheat oven to 375°F. Coat a baking sheet with cooking spray.
  2. In a large bowl, sift together flour, baking powder and salt; set aside.
  3. In another large bowl, using an electric mixer, beat together oil, sugar, egg and egg whites until well-combined. Add flour mixture to egg mixture, a little at a time, beating with each addition (dough will be stiff); fold in chocolate chips and cherries.
  4. Working on a lightly floured surface, roll dough into a 13- X 1 1/2-inch log and place on center of prepared baking sheet; bake for 25 minutes.
  5. Reduce heat to 350°F and remove baking sheet from oven. Cool dough long enough to cut into twenty-four 3/8-inch-thick diagonal slices. Lay slices on their sides on same baking sheet; return to oven. Bake for 10 minutes; flip and bake until lightly browned, about 5 to 10 minutes more.
  6. Yields 1 cookie per serving.


Store extras in an airtight container for up to 10 days.