RICETTA PER L’UNIVERSITÀ… Chocolate Cherry Almond Biscotti!
One of my many recipes to bring back to school! I love making biscotti because they really are much easier to bake than they seem, and they’re supposed to be a harder cookie, so you rarely have to worry about them being stale! Here’s my newest rendition – Chocolate Cherry Almond Biscotti!
Gotta love the combination of flavors, first of all – deep, rich cocoa mixed with tart, slightly sweet dried cherries and smooth, nutty almonds. These flavors, for me at least, just scream biscotti. The small addition of espresso powder really works to bring out all of the flavors, and help them work together at the same time. I can just chow down on one of these hard cookies alone, however they’re excellent dipped in your morning cup of coffee or cappuccino. That’s the way my dad loves to eat them!
Chocolate Cherry Almond Biscotti (yields about two dozen biscotti)
Adapted from Smitten Kitchen’s Chocolate Hazelnut Biscotti
2 1/2 cups all-purpose flour, plus more for work surface
1/2 cup unsweetened cocoa powder, preferably dark
1 tablespoon espresso powder
a pinch of salt
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 1/3 cup sugar
1/2 cup almonds, toasted
1/3 cup dried cherries
1/3 cup semisweet chocolate chips
1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Mix the flour, cocoa, espresso powder, salt, baking soda and baking powder together in a bowl. Set aside.
3. Beat eggs lightly in a separate bowl. Then mix sugar into eggs until blended. Add dry ingredients into wet ingredients to form a soft dough.
4. Divide dough in half. Take one half and place it on a well-floured work surface. The work surface almost cannot be too floured! The dough is super sticky, so flour generously. With floured hands, pat dough into a six-inch square. Scatter half the almonds, cherries, and chocolate chips on the dough and press them into the dough gently. Roll the dough into a cylinder and place onto prepared baking sheet. Repeat with remaining dough.
5. Bake about 20 minutes, until firm to the touch (you may want to go about 23-25 minutes, because mine cooked 20 minutes and were still gooey inside – it made them hard to cut). Transfer to a cutting board and let cool for about 5 minutes. Cut into slices on an angle, each cookie being about one-half-inch thick. Lay slices back onto the baking sheet with the cut sides down and return them to the oven. Bake for another 20 minutes, until crisp and dry. Remove and transfer to wire rack to cool completely.