Chocolate, almonds and cherries are magical together in these crisp-but-not-too-dry biscotti.
AuthorLemons & Anchovies
½cupplus 2 tablespoons sugar
Preheat the oven to 350℉. Line a baking sheet with parchment or waxed paper.
Beat the butter and sugar on medium speed in the bowl of an electric mixer fitted with a paddle attachment until combined, about 1 minute.
Add the flour, baking powder, salt and and unsweetened cocoa and beat just until combined.
Add the eggs 1 at a time, beating well after each addition then the almond extract. Add the almonds, dried cherries and chocolate chips and mix until combined.
Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet and bake for 20-25 minutes until the log is firm. The log will spread during this time. Take it out of the oven and let it rest for 10 minutes before cutting it. If it's not firm enough to cut with a knife, put it back in the oven in 2-minute intervals. Leave the oven on.
Using a sharp serrated knife, cut the log on the diagonal into ½ -inch-thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 12 to 15 minutes, or until crisp. Cool completely on a wire rack.
Store the biscotti in an airtight container in a cool dry place for up to 2 weeks. Makes 18-2o biscotti.