chocolate-cherry biscotti

Homemade gifts are among the most thoughtful offerings to give and receive. With just 14 days left until Valentine’s Day, consider surprising your loved one with a box of chocolate-cherry biscotti. Plump dried cherries and mini semisweet chocolate chips accentuate each bite of these deeply chocolate cookies. Dip biscotti into melted semisweet chocolate for a delicious finish. P.S. Don’t miss my Le Creuset giveaway, open until Saturday!

Chocolate-Cherry Biscotti
Adapted from Ultimate Italian
1 3/4 cups flour
1/3 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp salt
1/3 cup mini semisweet chocolate chips
2 large eggs
2 large egg whites
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
2/3 cup dried cherries, coarsely chopped
2 ounces semisweet chocolate, melted

Preheat oven to 300°F and line two baking sheets with parchment paper. Whisk together flour, cocoa, baking soda, salt, and chocolate chips in a medium bowl. Combine eggs, egg whites, sugar, vanilla, and almond in a large bowl, whisking until frothy. Stir in flour mixture and dried cherries until combined; batter will be sticky.

Lightly dust hands with cocoa powder, then shape dough into 2 (9-by-4-inch) loaves on prepared baking sheets. Use a metal spatula to even the edges if necessary. Bake on lower rack for 35 minutes. Transfer sheets to a wire rack and cool 10 minutes.

Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets; bake for 8 minutes. Turn slices over and bake for 8 minutes more or until crisp. Cool completely on a wire rack before dipping into or drizzling with melted chocolate. Store between sheets of waxed paper in an airtight container at room temperature up to 2 weeks.

Yield – 28 biscotti (serving size: 1 biscotto)
Calories – 80
Carbs – 10

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