One of the types cookies to fill up your cookie jar is biscotti. They’re not only delicious, but these twice-baked cookies have a fantastic shelf life, which means that one batch will provide you with at least a week’s worth of snacks (and that’s if you’re sharing!). Biscotti are also incredibly versatile, as you can make them in a wide variety of flavors. These Cherry Almond Biscotti with Chocolate Chips have a little something for everyone. They’re packed with whole, toasted almonds and moist dried cherries, with just the right touch of chocolate to make them a little bit indulgent.
This flavor combination came about because I find that almonds and cherries are an extremely good match for each other, as far as their flavor is concerned. In the case of these cookies, they add some textural contrast because the dried cherries are chewy and sweet, while the almonds are buttery and crisp. While many cookie recipes would use chopped almonds, I used whole almonds here because they are cut as the biscotti are sliced apart and the large chunks of almonds give the cookies a very appealing look. I did the same thing with the dried cherries, which are also fairly large when they go into the cookie dough.
If you want to dress these biscotti up a bit (they make a fantastic gift and are easy to ship because they are so sturdy), simply dip them partially into some tempered dark chocolate. The chocolate will give the cookies a very polished look and will make them even more decadent. A drizzle of chocolate with accomplish the same thing, if you want to make the process even quicker. Store the cookies in an airtight container until you are ready to eat them and pair them with milk or coffee.
Cherry Almond Biscotti with Chocolate Chips
3 1/2 cups all purpose flour
1 1/2 tbsp baking powder
1/2 tsp salt
1/2 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 large egg white
1 tsp vanilla extract
1/4 tsp almond extract
1 cup whole toasted almonds nuts
3/4 cup dried cherries
1/3 cup chocolate chips
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs, one at a time, followed by the egg white and vanilla extract.
With the mixer on a slow speed, gradually incorporate the flour mixture, stirring just until no streaks of dry ingredients remain. Stir in almonds, dried cherries and chocolate chips.
Divide the dough in half. Shape one half of the dough into a log about 2 1/2-in high and 8-10-in long (log should be quite narrow) on the prepared baking sheet (dough will be quite sticky; use a spatula or bench scraper, or lightly flour your hands to make it easier to shape). Dough will spread, so repeat the process with the rest of the dough on another baking sheet.
Bake logs for about 30 minutes, until golden and set. Cookies will spring back when lightly pressed in the center.
Allow dough log to cool on a wire rack for 20-25 minutes, then slice into cookies 1/2 inch thick using a sharp chefs knife or serrated knife. Arrange upright on baking sheet.
With the oven still at 350F, bake cookies a second time for 20-25 minutes, until they are lightly browned on the sides and slightly crisp. Top and bottom of the biscotti should be relatively dark golden brown.
Allow to cool completely on a wire rack before storing in an airtight container.
Makes about 3 1/2 dozen.