Chocolate cherry biscotti

SmartPoints® value per serving
Total Time
55 min
0 min
55 min
Cherries and chocolate are a classic combination, so we added candied cherries to crisp, chocolatey biscotti. Candied cherries are sometimes called glacé cherries and have been dried, then coated with sugar syrup. If you prefer, you can replace them with an equal amount of dried cherries, raisins, or whole almonds. To gild the lily, melt 2 ounces white chocolate in a small glass measuring cup, and with a small spoon drizzle it over the cooled biscotti. Store biscotti in an airtight container for up to 2 weeks. If you drizzle them with white chocolate, place wax paper between the layers to prevent them from sticking to one another when stored.


Regular liquid egg substitute

1 cup(s)

Dark brown sugar

1¼ cup(s)

Vanilla extract

4 tsp

All-purpose flour

2 cup(s)

Unsweetened cocoa powder

18 Tbsp

Sugar substitute

6 oz, (granulated)

Baking powder

2 tsp

Sea salt

½ tsp

Dried cherries

1¼ cup(s), candied


  1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper, nonstick plastic ovenware liner, or wax paper. In a small bowl, combine the egg substitute, brown sugar, and vanilla; whisk until frothy. In a large bowl, combine the flour, cocoa, granulated sugar, baking powder, and salt. Stir in the cherries, then add the egg mixture and stir to form a dough. Transfer the dough to a lightly floured work surface and divide it in half. Transfer the halves to the baking sheet and with floured hands form each into a long, thin loaf about 3/4-inch high. Bake until well risen and firm to the touch, 25–35 minutes. Cut the loaves into 30 (3/4-inch) slices; arrange the slices, flat-side down, on the baking sheet. Bake 10 minutes, turn, and bake until crisp and dry to the touch on both sides, 10 minutes more. Cool the slices on wire racks.