Chocolate-Cherry Biscotti

Chocolate-Cherry Biscotti
Raymond Hom
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preparation
35
minutes
cooking
120
minutes
Makes 48 biscotti

Ingredients

2 1/4
cups
all-purpose flour, spooned and leveled
1 1/4
cups
sugar
3/4
cup
unsweetened cocoa powder (not Dutch process)
2
teaspoons
baking powder
1/2
teaspoon
baking soda
3/4
teaspoon
kosher salt
8
tablespoons
(1 stick) unsalted butter, melted and cooled
3
large eggs
1
teaspoon
pure vanilla extract
1
cup
unsalted almonds, chopped
1
cup
dried cherries, chopped

Directions

  1. Heat oven to 325° F. In a medium bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
  2. With an electric mixer, beat the butter, eggs, and vanilla on medium speed until combined. Reduce the mixer speed to low and gradually mix in the flour mixture just until combined (do not overmix). Gently fold in the almonds and cherries.
  3. Shape the dough into 2 12-by-3-inch logs. Place the logs on a large baking sheet and bake until just golden around the edges and firm to the touch, 30 to 40 minutes. Cool in the pan on a wire rack for about 15 minutes.
  4. With a serrated knife, cut each loaf into ½-inch-thick slices. Place in a single layer on 2 baking sheets and bake until dry and crisp, 15 to 20 minutes more. Transfer the biscotti to a rack to cool completely.
  5. Storage suggestion: Keep the biscotti at room temperature in an airtight container for up to 2 weeks.

 

Gina Marie Miraglia Eriquez
November 2011

Nutritional Information

  • Per Serving
  • Calories 93
  • Fat 4 g
  • Sat Fat 1 g
  • Cholesterol 18 mg
  • Sodium 71 mg
  • Protein 2 g
  • Carbohydrate 13 g
  • Sugar 7 g
  • Fiber 1 g
  • Iron 1 mg
  • Calcium 16 mg
What does this mean? See Nutrition 101.

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