Rating: 3.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
  • 9 Ratings
Dawn Perry

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Credit: Levi Brown

Recipe Summary

hands-on:
30 mins
total:
1 hr 50 mins
Yield:
Makes 60 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Line a baking sheet with parchment. On a rimmed baking sheet, toast the hazelnuts in the oven, tossing occasionally, until fragrant, 10 to 12 minutes. Let cool slightly, then rub in a clean dish towel to remove the skins (discard).

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  • In a large bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

  • Using an electric mixer, beat the eggs and sugar on medium-high until light and fluffy, 4 to 5 minutes. Beat in the almond extract.

  • Gradually add the flour mixture, mixing by hand until just combined (do not overmix). Fold in the hazelnuts, dried cherries, and chocolate.

  • Shape the dough into two 2-by-10-inch logs and place 3 inches apart on the prepared baking sheet. Bake until golden and firm, 25 to 30 minutes.

  • When the logs are cool enough to handle, using a serrated knife, slice each log into ⅜-inch-thick slices. Place the slices cut-side down on 2 baking sheets.

  • Bake, rotating the baking sheets and turning the biscotti over halfway through, until dry and firm, 8 to 10 minutes. Let cool completely on the baking sheets.

Nutrition Facts

60 calories; fat 2g; cholesterol 7mg; sodium 34mg; protein 1g; carbohydrates 10g; sugars 5g; fiber 1g; calcium 7mg.
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