CHOCOLATE ALMOND CHERRY BISCOTTI

 

  • Cooking Time: 20 to 24
  • Servings:
  • Preparation Time:

Ingredients

  • 2 ¼ C flour
  • ¼ C cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 oz semisweet chocolate chunks
  • ¼ C dried cherries
  • 1 ¼ C raw unsalted almonds
  • 4 large whole eggs
  • 1 egg white beaten
  • 1 ½-granulated sugar (plus more for sanding)

Directions

  • Preheat oven to 350° Line a baking sheet with parchment or silpat.
  • Roughly cut chocolate 1 oz pieces into 4’s and 6’s.
  • In food processor pulse almonds and chopped chocolate until marble size.
  • Sift and add flour, cocoa baking soda, salt along with dried cherries until the almonds and chocolate chunks are the size of peas.
  • In mixer with whisk beat whole eggs and granulated sugar until the mixture holds a ribbon like trail on the surface for a few seconds when you raise the whisk.
  • Switch to the paddle attachment.
  • With mixer on low speed add the flour mixture and beat until just combined.
  • Turn out the dough onto a lightly floured work surface and dvide into two or three equal parts. Shape each piece into an 18” log. Transfer to baking sheet.
  • Gently press logs to flatten slightly with the palm of your hand.
  • Brush egg white over the logs and sprinkle with sanding sugar.
  • Bake until logs are just firm to the touch, 20 – 24 minutes. Transfer sheet to a wire rack to cool about 20 minutes.
  • Use a serrated knife and cut ¾” slices on the diagonal.
  • Replace silpat/parchment paper with a wire rack. Arrange the slices, cut sides down, on the rack (I didn’t do this, I just left them on their sides on the silpat)
  • Bake until biscotti are firm to the touch and dry, 10 – 12 minutes (mine weren’t completely bone dry, maybe that’s why you liked their texture better)
  • Remove from the oven and cool on the pan.
  • Keep in an airtight container at room temperature for up to 1 week.

Notes

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