Chocolate Cherry Almond Biscotti
3 oz almond paste6 Tb unsalted butter, softened
3/4 cup sugar, plus 2 Tb
1 tsp almond extract
1 tsp vanilla extract
A pinch of salt
2 cups flour
1 tsp baking powder
1/2 cup sliced almonds
1/2 cup chocolate chips (white, milk, or dark)
1/2 cup dried cherries
1/2-1 cup more chocolate chips for drizzling
Preheat oven to 350 degrees.
Beat butter, almond paste, and sugar together until fluffy. Add eggs and extracts and mix until smooth. Add flour and baking powder and mix till combined. Add almonds, chocolate chips, and cherries and mix until just combined.
On a parchment paper lined baking sheet, shape dough into a 12 inch by 4 inch log, patting evenly. Bake for 25 minutes. Remove from oven, let cool 10 minutes, and carefully cut biscotti into slices with a sharp knife. Set slices on their cut sides, leaving a little space between each slice. Return to oven and bake 15-20 minutes. Remove and cool completely before drizzling.
Heat extra chocolate chips in a microwave safe bowl (in the microwave) for 30 seconds. Remove from microwave, stir chocolate to distribute the melty-ness, and return to the microwave for 30 more seconds. Stir until all lumps disappear and drizzle with a spoon over biscotti. (For some reason, 1/2 cup was plenty for the white chocolate, but the dark chocolate was harder to drizzle and took about 3/4 cup)
I'm not usually a fan of white chocolate, but I liked the creaminess with this biscotti. The Geologist of course preferred the dark chocolate.
These were his favorite biscotti ever!! They converted my Mom too! Coming up with new flavors is so much fun. The tart cherries and classic chocolate and almond combination is "moreishly scrummy". (that means "scrumptious" :)
I know almond paste is expensive, so you can skip it if you like. But it adds a deeper, sweeter almond note. In fact, I added it to my Almond Biscotti recipe too!
Shared at On the Menu Monday