Chocolate Anise Sour Cherry Biscotti

A treat with tea, coffee or a glass of milk!

August 19, 2012 | | Blogs | Desserts | Food | Recipes | Roseberry Farm

To make them extra special, drizzle melted chocolate over them while they are still warm!

Chocolate Anise Sour Cherry Biscotti

Recipe submitted by: Sarah Hallett ( Visit Website )




  • 1 egg
  • ½ cup superfine sugar
  • few drops anise extract
  • 1/2 cup + 3 tablespoons all-purpose flour
  • 3 tbsp cocoa
  • ½ teaspoon baking powder
  • handful of chocolate chips
  • handful of dried sour cherries


  1. Preheat the oven to 350°F.
  2. Whisk the egg and sugar until pale and thick; I use an electric mixer here on high for about 4/5 minutes. Beat in the anise then slowly fold in the flour, cocoa, and baking powder.
  3. When the batter's all combined, fold in the cherries and chocolate chips, and then on a piece of baking parchment on a baking sheet, form the dough into a loaf-like log of about 10 × 2 inches, slightly tapering the ends and squashing down a little.
  4. Cook for 25 minutes. Leave for 5 minutes to harden slightly, and then cut diagonal slants of about ½ in thickness along the length of the loaf to give finger-like pieces.
  5. Put these on a cooling rack (it enables the heat to get to both sides at the same time) and cook again for another 10 minutes. If you don’t have a cooling rack, lay the fingers on the cookie sheet and cook for 5 minutes, then turn over and cook for another 5 minutes- be careful, the Biscotti is soft when it’s warm!
  6. Let the biscotti cool on a rack and then store them in an airtight container.
  7. To make them extra special, drizzle melted chocolate over them while they are still warm!


This recipe is to be used in the home only and not re-sold. Copyright is reserved.

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