Deerholme Farm’s White Chocolate, Hazelnut and Cherry Biscotti

When asked for a seasonal recipe, Bill Jones, from Deerholme Farm, sent us this recipe. Cook up a batch of biscotti before the holidays get rolling – they are perfect to have on hand to offer unexpected visitors with a strong cup of coffee.


• 1 cup butter

• 1 cups sugar

• 4 eggs

• 1 teaspoon vanilla extract

• 4 cups all-purpose flour

• 2 teaspoon baking powder

• 1/2 teaspoon salt

• 1  cup whole hazelnuts

• 1 cup white chocolate, coarsely chopped

• 1 cup dried cherries (pit free!)


1. Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet or line with parchment paper.

2. In a large bowl, cream together butter and sugar until fluffy. Beat in eggs and vanilla. In a separate bowl mix flour, baking powder and salt. Stir flour mixture into butter mixture until smooth. Fold in nuts, chocolate chunks and cherries. Pulse gently to mix. Round into a ball and place on a floured work surface.

3. Divide dough into 2 equal parts. Roll into a log about 12 inches long and place on the prepared cookie sheer. Pat the log into a rectangle 1 1/2 inches wide and about 1 inch thick. Square side with you hand and repeat with remaining dough.

4. Bake 25 minutes in the preheated oven, until very lightly brown. Cool and cut into 1/2 inch slices. Arrange slices on baking sheet and continue baking 8 minutes, until golden brown.

5. You can melt a little additional chocolate and drizzle on top for a nice garnish.

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