Chocolate Cherry Almond Biscotti
Crispy chocolate chip cookies flavored with almond and cherry, a classic pairing in European baking.
Ingredients
all-purpose flour
1⅔ cups
natural (non-alkalized) cocoa powder
⅓ cup
baking powder
1 teaspoon
baking soda
¾ teaspoon
salt
¼ teaspoon
bittersweet chocolate (coarsely chopped)
3 ounces
sliced almonds (toasted)
½ cup
granulated sugar
½ cup
unsalted butter (softened)
10 tablespoons (1.25 sticks)
light brown sugar (packed)
½ cup
cherry jam
⅓ cup
large egg
1
vanilla extract
1 teaspoon
Instructions
1
Mix the dry ingredients
Sift the flour, cocoa powder, baking powder, baking soda, and salt together into a medium bowl. Stir until well combined and set aside.
2
Process the chocolate and almonds
Place the chocolate, almonds, and granulated sugar in a food processor and process until the nuts are finely ground, about 30 seconds. Stir the nut mixture into the sifted dry ingredients.
3
Make the dough
Using a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed for about 2 minutes until well combined. Reduce the speed to medium and beat in the cherry jam. Beat in the egg and vanilla extract, scraping down the bowl as needed. Add the dry ingredients on low speed and mix until just combined.
4
Shape and chill
Turn the dough out onto a work surface and shape it into a ball, kneading a few times if needed to smooth it. Divide the dough into four equal pieces and shape each into a log about 9 inches long and 1 inch in diameter (dust with a little flour if needed to prevent sticking). Wrap each log in plastic wrap and refrigerate for at least 2 hours until firm (or up to 2 days).
5
Prepare for baking
Adjust the oven rack to the center position and preheat the oven to 350°F. Line two baking sheets with parchment paper or aluminum foil.
6
Slice and bake
Unwrap one dough log. Using a large sharp knife, cut it into ¼-inch-thick rounds and arrange them on the prepared baking sheet, spaced 1½ inches apart. Bake one sheet at a time for 10 to 12 minutes, until the tops are cracked but the cookies are still soft; they will firm up as they cool. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining logs.
