Black Forest Biscotti

The deep flavor of the chocolate and the tart cherries make this crunchy treat perfect with a coffee.

Preheat oven to 160c/325f

2 sheet pans                                                                                                            

  • 3 eggs
  • 1 1/2 cups sugar
  • 1/8 teaspoons almond extract
  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup toasted almonds
  • 1/2 cup bittersweet chocolate -chopped
  • 1/2 cup- dried cherries-chopped

Line baking sheet with parchment or use non-stick spray.

 In a mixing bowl, mix flour, cocoa, baking powder, baking soda and      

    salt. Set aside.

 Whip eggs and sugar together in mixer for 3 – 5 minutes or until mixture 

    is creamy and light in color. Add almond extract and blend.

Add dry mixture into wet, a third at a time. Add toasted, cooled 

    almonds , chocolate bits, and cherries. 

 Turn dough onto board dusted with cocoa powder. Dough is very sticky and will

    absorb all the cocoa, so work with it quickly. Divide dough in half and

    form each half into a 4” x 8” rectangle or to make small biscotti form into

    a  log with your fingers. Lightly pat the top of each to smooth and flatten.

 Move the dough carefully onto baking sheet and bake for 30 minutes.

 Remove from oven and let cool for 5 minutes. Cut diagonally into 1/2”

    slices and return slices to baking sheet standing up, not side down. Bake

    another 30 minutes or until dry.

 Remove from oven. Cool biscotti on wire racks and store in airtight 

    container.

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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