Chocolate Cherry Almond Biscotti
This chocolaty cookie has just the perfect amount of crunch, and is just right for dunking in tea or coffee. A nice afternoon treat! Once you try them you will probably want to keep your cookie jar filled with these!
Servings: 20 cookies
Ingredients
- 2 ½ cups flour
- 2 tsp. baking powder
- ¼ tsp. kosher salt
- 1 stick of butter unsalted, room temperature
- ½ cup granulated sugar
- 2 large eggs
- ½ tsp. vanilla
- 4 oz. bittersweet chocolate melted (or semi sweet)
- ½ cup dried cherries
- ½ cup roughly chopped almonds
Instructions
- Preheat oven to 325°F. Butter 2 large baking sheets and set aside.
- In a medium bowl mix flour, baking soda and salt and set aside.
- Place butter and sugar in a large bowl. Beat for about 2 minutes on medium speed until light and fluffy. (If you are out of shape your arm will start to feel it ☺). Scrape the sides of the bowl.
- Add eggs, one at a time, mixing well after adding each one and scrape down the sides of the bowl.
- Mix in melted chocolate and vanilla until thoroughly combined.
- Gradually mix in flour, baking soda and salt. Add cherries and almonds and mix gently to distribute throughout.
- Divide dough in half and form into a 10” x 3” log that is about ¾ of an inch thick on one side of one baking sheet. Repeat on the other half of the baking sheet with the second half of the dough. (Make sure they are the same size so the bake evenly.
- Place in the middle of the preheated oven and bake for 25 – 30 minutes, until firm when you press lightly on the top.
- Remove from oven (keep oven on) and let cool for about 10 minutes.
- Place 1 log on a cutting board and slice crosswise in 1-inch pieces. Place each piece, cut side down, evenly on the second prepared baking sheet. Repeat with the second log.
- Place back in oven and bake for 10 minutes. Remove and flip each cookie on to the other side and place back in the oven for 10 minutes until crisp.
- Remove from oven and cool on a rack for 10 -15 minutes.