Photo of Chocolate chip-cherry biscotti by WW

Chocolate chip-cherry biscotti

Total Time
55 min
10 min
45 min
Biscotti is a hard, crunchy Italian cookie that’s perfect for dunking into a cup of coffee or tea, so it makes a delicious morning or afternoon treat. A batch of cookies will hold-up well for around 10 days when stored in an airtight container so double the recipe to keep extras on hand or to give away as gifts. Get adventurous and swap dried cranberries, chopped dried strawberries, or chopped dried apricots for the cherries. You could also sub white chocolate chips for the dark or milk chocolate chips if you’d like. Let the log cool well after its first bake so it won’t crumble when it's sliced.


Cooking spray

2 spray(s)

All-purpose flour

2 cup(s)

Baking powder

1 tsp

Table salt


Canola oil

1 Tbsp




1 large egg(s), beaten

Egg white(s)

2 large, beaten

Mini chocolate chips

½ cup(s)

Dried cherries

½ cup(s), chopped

All-purpose flour

1 Tbsp, 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. 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 oven temperature to 350°F and remove baking sheet. Let cool, then cut dough into 24 (3/8-inch-thick) diagonal slices. Lay slices on their sides on same baking sheet; return to oven. Bake 10 minutes; flip and continue to bake until lightly browned, 5 to 10 minutes more.
  6. Serving size: 1 cookie