Sunday, February 12, 2012

Double Chocolate Biscotti with Cherries and Almonds

Biscotti are twice-baked biscuits originating from Italy. They are pretty sturdy cookies so I thought they’d be the perfect treat to make and mail to my parents for Valentine’s Day.
2 cups flour
½ cup cocoa powder
1 tsp baking soda
1 tsp salt
¾ stick of unsalted butter, softened
1 cup sugar
2 eggs
¾ cup semisweet chocolate chips
1 cup toasted almonds, roughly chopped
½ cup dried cherries, roughly chopped
Zest from one orange

Preheat oven to 350 degrees. Lightly grease a baking sheet.

In a large bowl, whisk flour, cocoa, baking soda and salt; set aside.

In another bowl, or Kitchen Aide, beat butter and sugar together. Beat in eggs until combined. Stir in flour mixture until it forms a stiff dough. Stir in chocolate chips, almonds, cherries and orange zest.

With floured hands, create two flattened logs from dough onto baking sheet. Bake for 25 minutes. Remove from oven and let biscotti cool, leaving oven on.

Cut biscotti into ¾ inch slices. Arrange cut side down and bake for 9 minutes. Turn biscotti over and bake another 7 minutes.

Cool completely and enjoy with coffee. Store extras in an airtight container.

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