Photo by natanya
natanya's Notes:
Expand4 cups AP Flour Ask a question about this ingredient
1 cup unsweetened cocoa powder Ask a question about this ingredient
2 teaspoons baking soda Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1 tablespoon instant espresso powder Ask a question about this ingredient
12 tablespoons unsalted butter, room temperature Ask a question about this ingredient
2 cups granulated sugar Ask a question about this ingredient
4 eggs, room temperature Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
1 teaspoon cherry extract Ask a question about this ingredient
1 cup slivered almonds, roughly chopped Ask a question about this ingredient
1 cup dried cherries Ask a question about this ingredient
1.5 cups bittersweet chocolate chips, roughly chopped Ask a question about this ingredient
Preheat oven to 350° F.
Ask a question about this stepButter and flour two large baking sheets or line with silpats.
Ask a question about this stepWhisk together flour, cocoa powder, baking soda, salt, and espresso powder in a large bowl.
Ask a question about this stepIn an electric mixer fitted with the paddle, beat together butter and granulated sugar until light and fluffy, 3 to 5 minutes. Add eggs, vanilla, and cherry extract. Beat until well combined.
Ask a question about this stepIncorporate the flour mixture on cup at a time to form a stiff dough.
Ask a question about this stepTurn the mixer on the lowest setting and add the almonds, cherries, and chocolate chips. Mix just until combined.
Ask a question about this stepTurn the dough out onto wax paper on the counter and divide into four equal parts.
Ask a question about this stepFlour your hands and work directly on one of the prepared baking sheets. Form two sections of dough into two slightly flattened logs, each about 12 inches long and 2 inches wide.
Ask a question about this stepRepeat with the other two logs on the second prepared baking sheet.
Ask a question about this stepBake logs for 35 minutes, or until slightly firm to the touch.
Ask a question about this stepCool biscotti logs on the baking sheets for 5 minutes and then transfer to a cutting board.
Ask a question about this stepCut biscotti logs diagonally into 3/4-inch slices.
Ask a question about this stepRemove silpats from baking sheets (if using) and stand individual biscotti slices on their bottoms on sheets. The biscotti from two logs should fit on one baking sheet.
Ask a question about this stepReturn the baking sheets to the oven and bake biscotti until crisp, about 5-10 minutes. Remove sheets from oven and let biscotti sit on baking sheets for about 5 minutes.
Ask a question about this stepTransfer biscotti to a rack and cool completely.
Ask a question about this stepI love biscotti and these look very good. Thank you for sharing the recipe.
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
This looks fabulous! Yum!