Biscotti are one of those treats you see in a glass jar on the counter in a café or in the display case in a
bakery but may not consider making at home. They’re actually quite easy to make, and they store well.
Biscotti are forgiving, too, since they are meant to be hard, inviting dips into coffee, tea, milk or dessert wine.
Chocolate-Cherry Biscotti with Almonds
1/2 cup (2 1/2 oz./75 g) slivered blanched almonds
3/4 cup (4 1/2 oz./140 g) unsweetened dried cherries
3 Tbs. kirsch
2 3/4 cups (14 oz./440 g) unbleached all-purpose flour, plus more for dusting
1/4 cup (3/4 oz./20 g) unsweetened cocoa powder
1 tsp. baking powder
1/8 tsp. salt
3 large eggs
1 cup (8 oz./250 g) sugar
1 tsp. pure almond extract
6 oz. (185 g) semisweet chocolate, very finely chopped
Preheat an oven to 325°F (165°C). Line 2 baking sheets with parchment paper.
In a small, dry frying pan, toast the almonds over medium heat, stirring constantly, until fragrant and lightly browned, about 5 minutes. Pour onto a plate to cool. Set aside.
In a small bowl, combine the cherries and kirsch and toss to coat the cherries. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a large bowl, beat the eggs with the sugar and almond extract until well blended and lightened in color. Add the flour
mixture and chocolate and beat until a dough forms. Drain the cherries. Scatter the cherries and almonds on top of the dough and fold in until evenly distributed.
Turn the dough out onto a lightly floured work surface and divide in half. Shape each portion into a
flattish log about 3 inches (7.5 cm) wide, 8 inches (20 cm) long, and 1 inch (2.5 cm) thick. Arrange the 2 dough logs on 1 of the prepared baking sheets, leaving at least 1 inch (2.5 cm) of space around them on all sides.
Bake until firm to the touch, 25 to 30 minutes. Let cool on the pan on a wire rack until cool enough to handle, then transfer to a large cutting board. Using a large serrated knife, using a gentle sawing motion, cut the logs crosswise on a slight diagonal into slices about 1/2 inch (12 mm) wide.
Divide the biscotti between the 2 baking sheets, arranging them on a cut side. Return to the oven and bake for 10 minutes. Turn over the biscotti and continue to bake until dry to the touch, about 10 minutes longer. Let cool on the pans on wire racks. Store in an airtight container at room temperature for up to 1 month. Makes about 2 1/2 dozen.
Recipe adapted from Good Food to Share, by Sara Kate Gillingham-Ryan