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.
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.
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.
* 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**