Time: 1.5 hrs
Makes: 2 dozen cookies
Rating: 5 stars
1 3/4 cups all-purpose flour
1 cup granulated sugar
1/2 cup cocoa powder, sifted — I used hot chocolate! Worked great.
1/4 cup packed light brown sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3/4 cup dried tart cherries, coarsely chopped
3/4 cup blanched almonds, coarsely chopped
3 whole eggs, plus 1 egg white
1 tsp. vanilla extract
1/8 tsp. almond extract
1. Preheat to 325°F. Line baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa (or hot chocolate!), brown sugar, baking powder, baking soda and salt until well mixed. Add the cherries and almonds and toss with your hands to distribute them evenly.
3. In another bowl, whisk together the eggs and egg white, vanilla, almond extract. Pour into the dry ingredients. Using a Kitchen-aid mixer, use the paddle attachment to very slowly mix together the ingredients. Since the batter will be very thick, be careful to not let the Kitchen-aid over-work itself. If you find it struggling against the dense batter, turn off and finish mixing by hand using a fork.
4. Once all ingredients are mixed, divide the dough in half. Transfer half of the dough to the the parchment paper on one half of the baking sheet. Important: Moisten your hands with cold water to prevent the dough from sticking to them, then shape the dough into a flattened log, approximately 12 inches long by 5 inches wide by 0.5-1 inch high. Exact measurements are unimportant and you can change as you like depending on the size of biscotti you desire.
5. Bake the logs until they are dry to the touch and begin to firm in the center, about 30 minutes. Remove the baking sheet from the oven and let cool for at least 5 minutes. Once cool to touch, carefully transfer the logs to a cutting board. I lift the entire parchment paper and transfer it to the cutting board, leaving the parchment paper on the bottom. Using a serrated knife, cut the logs like you would a loaf of bread or on the diagonal into 1/2 inch wide slices. Place the slices cut side down on the lined baking sheets, placing them close together but not touching. Bake for 15 minutes. Remove from the oven and, using tongs or a spatula, turn the biscotti. Continue to bake until dry and crisp, 10 to 15 minutes. Remove from the oven and transfer the biscotti to wire racks to cool completely. Store the biscotti in an airtight container at room temperature for up to 3 weeks.
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