Chocolate lovers, you are going to love Chocolate Cherry Macadamia Biscotti! Start drooling. This biscotti is made with cocoa and strong coffee (use Starbucks if you like!). Then you add dried cherries and toasted macadamia nuts. (Or you can use almonds or hazelnuts). For that matter, any kind of nut you prefer or have on hand! This is a great breakfast treat and actually isn’t too difficult to make.

Follow Me On Instagram!

While we were on Christmas vacation last year, the daughter of one of my friends sent me some pictures of this delicious recipe right after she made it. It looked beautiful. I decided to go ahead and try the recipe.

While she used craisins and almonds in her batch, I followed the original recipe and used dried cherries and macadamia nuts. They turned out wonderfully! I had never made biscotti before so I had no idea what the process was. These are baked twice. The second time is after you cut down the original logs/rolls so they crisp up nicely.

If you enjoy biscotti for breakfast then why not give this fabulous recipe a try sometime? It’s great for special occasion breakfasts or brunches, too.

Chocolate Cherry Macadamia Biscotti is sure to be a hit with everyone in your home!

This is a great recipe for special occasion breakfasts like Mother’s Day, Father’s Day, anniversaries, birthdays, or just because……

Doesn’t Chocolate Cherry Macadamia Biscotti look wonderful?

The incredible tastes of chocolate, coffee, cherries, and macadamia nuts permeate every bite of this luscious biscotti.

Here’s what I did.

Start with strong coffee. I’m not a coffee drinker and I didn’t feel like brewing a whole pot for 2 tablespoons of strong coffee so I used instant coffee granules. I used about 3/4 tablespoon in a half cup of water. Yes, REALLY strong! After stirring I measured out 2 tablespoons. Here’s the coffee with really hot water added.

Separate eggs. Either discard the yolks or use them for another purpose. Place whites in a mixing bowl.

Add oil and vanilla. Mix with an electric mixer.

In another bowl measure UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add sugar, cocoa powder, salt, baking powder, and baking soda.

Toast the nuts in a toaster oven or regular oven for about 6-8 minutes at 350.

Add dried cherries and toasted macadamia nuts.

Stir mixture to combine.

Now pour the egg white mixture into the chocolate mixture. 

Stir ingredients with a wooden spoon to combine. This will take awhile to get all the ingredients incorporated.

This is what the mixture looks like after stirring.

Shape chocolate biscotti mixture into logs.

Place on cookie sheets that have been sprayed with cooking spray. Flatten the biscotti a little. Bake at 350 for 30 minutes.

Here the biscotti has cooked for 30 minutes. I allowed them to cool about 5 minutes. I probably could have allowed them to cool a little longer.

Remove the biscotti to a large bread board. I used a pizza cutter and cut the biscotti on the diagonal. 

The second time the biscotti bakes it’s supposed to be on ungreased baking sheets, but I just put the biscotti slices back on the same sheet that still had cooking spray on it. I’m always leery of baking anything on an ungreased surface because I’ve had too many things stick over the years as a result.

Bake 20 minutes more at 350. Here’s what Chocolate Cherry Macadamia Biscotti looks like after cooking the second time.

This is a terrific breakfast for holidays or company.

This is a great breakfast treat with coffee, hot tea, or hot chocolate! 

I didn’t actually count how many slices I got out of the two rolls but I think it was a little over 2 dozen slices.

Chocolate, coffee, cherries and macadamia nuts. Oh my!

Here’s the recipe.

CHOCOLATE CHERRY MACADAMIA BISCOTTI

(Recipe adapted from Krystan Asselin, source: Good Housekeeping—Christmas Cookies! 65 Recipes for Classic and New Holiday Treats)

Chocolate Cherry Macadamia Biscotti

Teresa Ambra

Chocolate Cherry Macadamia Biscotti is a breakfast idea for holidays or company. It's made with coffee, chocolate, dried cherries and macadamia nuts. The biscotti is baked twice, giving it a distinct flavor. It's great for dunking in coffee, hot tea or hot chocolate. Every bite will have you licking your chops.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Breakfast

Cuisine American

Servings 30

Calories 96 kcal

Equipment

• 1 large 18x26" cookie sheet pan
• 1 sharp knife to cut the biscotti
• 1 small mixing bowl
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 spatula
• 2 wire cooling racks

Ingredients

  

1x2x3x

• 3 large egg whites
• 1/3 cup canola oil or use avocado oil or coconut oil
• 2 tbsp. strong brewed coffee
• 3 tsp. vanilla extract
• 1 2/3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup macadamia nuts chopped, hazelnuts or other nuts (measure after chopping)
• 3 oz. bag dried tart cherries

Instructions

 

• Preheat oven to 350°.
• Grease cookie sheets or spray well with Bakers Joy cooking spray.
• In small bowl, beat together egg whites, oil, coffee, and vanilla.
• In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, salt, nuts and craisins (or cherries if you are using them) until mixed.
• Pour egg mixture over dry ingredients and stir until well combined.
• This may take awhile.
• Shape dough into two 12” x 1” logs; place both on prepared cookie sheet and flatten slightly.
• Bake 30 minutes or until toothpick inserted in center comes out clean.
• Cool logs on cookie sheet slightly before cutting.
• Don’t wait too long or they become difficult to cut.
• Cut diagonally into scant ½” thick slices.
• Arrange biscotti cut side up on greased baking sheets.
• Bake 20 minutes until dry.
• Rotate cookie sheets between upper and lower racks halfway through baking time.
• After baking a second time, transfer biscotti to rack to cool.
• Can store in a cookie jar or air-tight container up to 3 weeks.
• Makes 2-2 ½ dozen biscotti (not the 48 the recipe originally suggested).

Notes

NOTE: Allow the biscotti to cool no longer than 5-10 minutes the first time before cutting and rebaking the second time. Otherwise, the biscotti becomes too difficult to cut.

 

 

NOTE: I think this basic recipe would be fabulous with any kind of dried fruit: craisins,

blueberries, apricots, pineapple, dates, mangoes, or figs and any kind of nuts.

 

Recipe adapted from Good Housekeeping: 65 Recipes for Classic and Holiday Recipe Treats.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 96kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 36mgPotassium: 47mgFiber: 1gSugar: 7gCalcium: 10mgIron: 0.4mg

Keyword biscotti, breakfast, brunch, cherries, chocolate, coffee, macadamia nuts

Tried this recipe?Let us know how it was!

Chocolate Cherry Macadamia Biscotti is a great breakfast idea for special occasions, brunches, or to keep on hand for snacks!

Here’s another look at this delightful recipe. Yum, yum!

Imagine sinking your teeth in this delicious biscuit-type cookie. Take a basket of these to work and they’ll be gone in no time. 

Serve Chocolate Cherry Macadamia Biscotti for breakfast some Saturday morning and you will be cleaned out pronto!

You may also enjoy these delicious recipes!

Chocolate Snickers Cookies

Chocolate and Vanilla Chip Chocolate Cookies

Chocolate Mint Chip Cookies

Chocolate Cherry Macadamia Biscotti

Teresa Ambra

Chocolate Cherry Macadamia Biscotti is a breakfast idea for holidays or company. It’s made with coffee, chocolate, dried cherries and macadamia nuts. The biscotti is baked twice, giving it a distinct flavor. It’s great for dunking in coffee, hot tea or hot chocolate. Every bite will have you licking your chops.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Breakfast

Cuisine American

Servings 30

Calories 96 kcal

Equipment

• 1 large 18×26" cookie sheet pan
• 1 sharp knife to cut the biscotti
• 1 small mixing bowl
• 1 large mixing bowl
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 spatula
• 2 wire cooling racks

Ingredients

  

1x2x3x

• 3 large egg whites
• 1/3 cup canola oil or use avocado oil or coconut oil
• 2 tbsp. strong brewed coffee
• 3 tsp. vanilla extract
• 1 2/3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup macadamia nuts chopped, hazelnuts or other nuts (measure after chopping)
• 3 oz. bag dried tart cherries

Instructions

 

• Preheat oven to 350°.
• Grease cookie sheets or spray well with Bakers Joy cooking spray.
• In small bowl, beat together egg whites, oil, coffee, and vanilla.
• In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, salt, nuts and craisins (or cherries if you are using them) until mixed.
• Pour egg mixture over dry ingredients and stir until well combined.
• This may take awhile.
• Shape dough into two 12” x 1” logs; place both on prepared cookie sheet and flatten slightly.
• Bake 30 minutes or until toothpick inserted in center comes out clean.
• Cool logs on cookie sheet slightly before cutting.
• Don’t wait too long or they become difficult to cut.
• Cut diagonally into scant ½” thick slices.
• Arrange biscotti cut side up on greased baking sheets.
• Bake 20 minutes until dry.
• Rotate cookie sheets between upper and lower racks halfway through baking time.
• After baking a second time, transfer biscotti to rack to cool.
• Can store in a cookie jar or air-tight container up to 3 weeks.
• Makes 2-2 ½ dozen biscotti (not the 48 the recipe originally suggested).

Notes

NOTE: Allow the biscotti to cool no longer than 5-10 minutes the first time before cutting and rebaking the second time. Otherwise, the biscotti becomes too difficult to cut.

 

 

NOTE: I think this basic recipe would be fabulous with any kind of dried fruit: craisins,

blueberries, apricots, pineapple, dates, mangoes, or figs and any kind of nuts.

 

Recipe adapted from Good Housekeeping: 65 Recipes for Classic and Holiday Recipe Treats.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 96kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 36mgPotassium: 47mgFiber: 1gSugar: 7gCalcium: 10mgIron: 0.4mg

Keyword biscotti, breakfast, brunch, cherries, chocolate, coffee, macadamia nuts

Tried this recipe?Let us know how it was!