Almond Chocolate Cherry Biscotti

14 Apr

almond biscotti


2 Tbsp. milk
2 cups all-purpose flour
3/4 cup slivered almonds
3/4 cup sugar
2 large eggs
1 teaspoon baking powder
1/4 cup butter, melted
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chocolate chips and dried Cherries

1.Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with parchment paper or spray with oil.
2.Place the flour, sugar, baking powder, salt, nuts, cherry’s and chocolate in a large bowl and stir to combine. In a small bowl combine the eggs, butter, milk and vanilla and whisk to fully combine.
3.Make a well in the center of the dry ingredients and pour in the egg mixture. Using a wooden spoon, mix to combine until a rough dough forms.
4.Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. then take a rolling pin to flatten about 1/2 inch thick
5.Bake for 25 minutes reversing the pan halfway through till the bars are  just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
6.Remove cookies to a cutting board using two spatulas. Using a knife, slice the bars  about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with  cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.


One Response to “Almond Chocolate Cherry Biscotti”

  1. trialsinfood April 14, 2013 at 10:38 pm #


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