Chocolate, Cherry and Almond Biscotti

finished 1

This is one of Ricks favorite kinds of cookie. I used Giada’s biscotti recipe from her cookbook, Giada’s Family Dinners as a base recipe and just changed the add-ins to suit my mood.

To start preheat your oven to 350°F and line a sheet tray with parchment paper or a Silpat liner.

In a medium bowl whisk together 2cups all-purpose flour, 1.5tsp baking powder and a pinch of salt, set aside. In a large bowl, using an electric hand mixer, beat together 3/4cup sugar with 1/2cup (1 stick) butter until blended. Beat in the eggs (2 total) one at a time. Next add the flour mixture in 3rds until just combined. And finally, mix in by hand 3/4cup dried cherries, 1/2cup chopped almonds and 1cup dark chocolate chips.

make dough

Form* the dough into a 16″ long by 3″ wide log on the prepared sheet tray. Bake until light golden brown, about 30 minutes. Cool on the sheet tray for 30 minutes.

form dough

Place the log on a cutting board and using a serrated knife, cut the log on the diagonal into 1/2″-3/4″ thick slices. Arrange the biscotti cut side down on the sheet tray. Bake again until medium golden brown, about 15 minutes. Transfer the cookies to a rack and cool completely.

finished 2

Cook’s Note:

* Wetting your hands to form the log helps keep the dough from sticking to you.

** Feel free to change the add-ins to suit your taste, just keep the measurements the same.


2cups all-purpose flour

1.5tsp baking powder

pinch of salt

1/2cup (1 stick) unsalted butter, room temperature

2 large eggs, room temperature

1cup dark chocolate chips**

3/4cup dried cherries**

1/2cup almonds, chopped**

Categories: Breakfast/Brunch, Cookies, Dessert | Tags: , , , , , , , , , , , , | Leave a comment

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