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