Traditional Italian biscotti are dry and austere, designed to be dipped into dessert wine or coffee. My biscotti, stuffed with dried cherries, mini chocolate chips, and chopped almonds, are definitely American and cookie-like….you’ll never even notice the whole wheat flour in between all of the chips, nuts, and fruit. The recipe is infinitely variable: substitute your favorite nuts, dried fruit, and flavored chips. How about dried blueberries, pecans, and cinnamon chips? Or dried pineapple, coconut, and white chocolate chips…the possibilities are endless. Just be sure to chop the mix-ins, or the biscotti will be difficult to slice.
Chocolate cherry almond biscotti
- 6 T butter, softened
- 2/3 cup sugar
- 1 1/2 tsp baking powder
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 cups white whole wheat flour
- 3/4 cup dried cherries, coarsely chopped
- 3/4 cup almonds, coarsely chopped
- 1/2 cup mini chocolate chips
Preheat oven to 350 degrees. Cream butter and sugar until light in color. Add eggs one at a time, beating in each one thoroughly. Stir in baking powder, vanilla, and almond extracts. Stir in flour, mixing just until combined, then stir in cherries, almonds, and chocolate chips. Dough will be soft and thick. Scrape dough onto a lightly greased cookie sheet; shape with hands into a 16″ by 4″ by 3/4″ high log on the cookie sheet. Bake for 20-25 minutes until lightly browned. Reduce oven heat to 325 degrees. Cool on pan for 15 minutes; carefully remove the cookie log to a cutting board. Cut entire log into 3/4″ strips. Place strips on the cookie sheet, cut side up. Bake for 15 minutes; remove from oven, turn each piece over, then return to the oven and bake 15 minutes more. Cool and store in an air-tight container. Biscotti can be re-crisped in a 300 degree oven if they begin to soften.