Dark Chocolate Strawberry Biscotti

Name: Dark Chocolate Strawberry Biscotti
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 24 biscotti
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup dark chocolate chips; 1/2 cup freeze-dried strawberries

Highlighted under: Dreamy Dessert Lab

I love making Dark Chocolate Strawberry Biscotti because it's the perfect treat for any occasion. The combination of rich dark chocolate and sweet strawberries creates a delightful contrast that is simply irresistible. Every bite offers a satisfying crunch with a melt-in-your-mouth softness, making them perfect for dipping in coffee or tea. These biscotti also store well, so I can prepare a batch ahead of time and enjoy them whenever the craving strikes.

Created by

Emma

Last updated on 2026-01-13T13:27:31.219Z

When I first tried making biscotti, I was amazed at how simple yet rewarding the process was. The key is in double-baking, which not only enhances the crunch but also allows the flavors to develop beautifully. I've experimented with adding various ingredients, but dark chocolate and strawberries always stand out.

I found that using freeze-dried strawberries gives a concentrated flavor and keeps the texture intact during baking. Incorporating quality chocolate chunks also elevates the overall experience, providing little pockets of chocolatey goodness in each bite.

        Why You'll Love This Recipe
        Decadent dark chocolate pairs perfectly with sweet strawberries
Crispy outside with a soft, chewy interior
Great for dipping into coffee or enjoyed on their own

      

Understanding the Perfect Biscotti Texture

When making Dark Chocolate Strawberry Biscotti, achieving the right texture is crucial for a satisfying bite. The ideal biscotti should feature a crispy exterior while retaining a slightly soft, chewy interior. This balance is achieved primarily through the baking process—cooking the dough first in a log shape allows it to set, and the second bake provides that delightful crunch. Be sure not to rush this step; underbaking can lead to a soggy result, while overbaking will create a too-hard snack.

To ensure your biscotti maintain that perfect texture, monitor them closely during the second bake. Look for a golden-brown color and a firm feel upon pressing. The biscotti should not only sound crisp when tapped gently but also feature a slightly glossy surface that indicates they are nearly done. If you prefer an even crunchier result, leave them in for an extra minute or two, but watch closely as they can go from perfect to burnt quickly!

Ingredient Insights

One of the standout features of this recipe is the use of freeze-dried strawberries. Unlike fresh strawberries, freeze-dried varieties maintain their concentrated flavor without adding excess moisture to the dough. This ensures that your biscotti doesn't become soggy, ultimately leading to a better texture. If you can’t find freeze-dried strawberries, you could substitute with dried strawberries, but be aware this might introduce some moisture, so you may want to decrease the other liquid ingredients slightly.

The dark chocolate chips provide not just flavor but also richness and depth to the biscotti. Choosing high-quality chocolate can significantly enhance the overall taste. Aim for chocolate with at least 70% cocoa content to balance the sweetness of the strawberries. If you're looking for a dairy-free version, there are excellent dairy-free chocolate chips on the market that work beautifully in this recipe without compromising flavor.

Ingredients

Biscotti Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup dark chocolate chips
1/2 cup freeze-dried strawberries

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Combine Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Mix Wet Ingredients

In another bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.

Combine Mixtures

Gradually mix the dry ingredients into the wet mixture. When combined, fold in the chocolate chips and freeze-dried strawberries.

Shape the Dough

Divide the dough in half and shape each half into a log, about 12 inches long. Place them on the prepared baking sheet.

First Bake

Bake in the preheated oven for 25-30 minutes, or until golden brown. Remove and let cool for 10 minutes.

Slice and Second Bake

Slice the logs diagonally into 1-inch thick pieces. Place the slices back on the baking sheet and bake for an additional 10-15 minutes until crisp.

Cool and Serve

Let the biscotti cool completely on a wire rack before serving.

Pro Tips

For an extra touch, drizzle melted dark chocolate on top of the cooled biscotti before serving.

Make-Ahead Tips

These biscotti store exceptionally well, making them ideal for batch prepping. Once they are completely cool, place them in an airtight container at room temperature for up to two weeks. For longer storage, consider freezing them. Just layer the biscotti between parchment paper in an airtight freezer bag—this prevents them from sticking together. They can be frozen for up to three months. When ready to enjoy, simply thaw at room temperature for about an hour, or pop them in the oven at a low temperature (around 300°F / 150°C) for a quick refresh.

If you plan to serve these biscotti for a special occasion, you can also dip them in additional melted dark chocolate for a decorative touch. After they have cooled, dip one end of each biscotti into melted chocolate and let them set on parchment paper. This additional layer not only enhances the visual appeal but also adds an extra dimension of flavor that pairs perfectly with coffee or tea.

Troubleshooting Common Issues

If you find your biscotti are coming out too dry, you may have over-baked them during the second baking phase. Next time, monitor them closely and remember that they will continue to firm up as they cool. If they feel overly crumbly while slicing, try refrigerating the logs for about 30 minutes before cutting; this helps maintain their structure and ensures clean slices.

On the other hand, if your biscotti come out too soft or chewy, it could be due to an inaccurate measurement of flour or not baking long enough. Baking is a science, so make sure to spoon your flour into the measuring cup rather than scooping it directly, which can lead to packed flour and thus a denser product. Always trust your instincts on baking; don’t hesitate to adjust baking times accordingly based on your oven's behavior.

Questions About Recipes

→ Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries can add moisture, which might affect the texture. It's best to stick with freeze-dried for optimal results.

→ How do I store biscotti?

Store biscotti in an airtight container at room temperature for up to 2 weeks.

→ Can I freeze biscotti?

Yes! Biscotti can be frozen for up to 3 months. Wrap them tightly in plastic wrap and place them in a freezer bag.

→ What can I pair these biscotti with?

They are perfect with coffee, tea, or served alongside a scoop of ice cream for a delicious dessert.