Photo: Dried Cherry and Chocolate Biscotti Recipe
Ingredients
- 2 cups flour
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- Pinch of salt
- 1/4 teaspoon cinnamon
- 1 cup unblanched whole almonds
- 1 cup dried cherries
- 3 large eggs
- 3/4 cup sugar
- 1 teaspoon pure vanilla extract
- 8 ounces semisweet chocolate, melted
Directions
Preheat the oven to 350 degrees F.
In a mixing bowl, sift the flour, cocoa powder, baking powder, salt and cinnamon. Stir in the almonds and cherries.
In another mixing bowl, whisk the eggs, sugar, and vanilla until smooth. Stir the dry ingredients into the egg mixture. Mix well. Lightly dust the work surface. Turn the dough onto the surface and knead the dough a couple of times. Shape the dough into a log, about 12 inches long and 4 inches wide. Place the dough on a parchment lined baking sheet and bake for about 30 minutes, or until golden and firm to the touch. Remove from the oven and cool completely on a wire rack. Using a serrated knife, slice the bread diagonally into 1/4-inch slices. Place the slices on a parchment lined baking sheet and bake for an additional 12 to 14 minutes or until golden and crispy.
Remove from the oven and cool completely a second time on a wire rack. Dip half of each biscotti in the melted chocolate and place on a parchment lined baking sheet and refrigerate until the chocolate sets.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 22 reviews
By spc548personalChef
Illinois
on January 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a DELICIOUS recipe!!! Yes, it's sticky, so I just form it into 1 or 2 logs without kneading it. In fact I form it using a little cocoa powder instead of flour. I agree with bansgran below, this dough needs to be baked a little longer, unless you cut the dough log in half and make 2 logs or flatten the logs to about 1-1/2 inches. Plus, I too always lower the oven temp to 300 F. for the 2nd baking of 20 minutes, flipping them over after 10 minutes. I find that I need at least 16 ounces of melted chocolate for dipping as well. These are minor changes and this recipe is worth every bite! Thanks Emril!!
By 4 Aleez Luv
Silicon Valley
on December 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Made it using exact recipe. Even better 3 days later... Easy to make too. I like the dipped chocolate aspect of it as it breaks up the crunchiness of this meant to be "hard" cookie. To think of how many times I purchased just one for a few $ to go with coffee. When I actually made a few dozen for a little bit more. For Italian recipes I usually look @ Giada's first. I'm glad that I tried Emeril's for my first biscotti. My Italian husband was impressed with the non-traditional flavors.
By bensgran
on November 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have made biscotti several times, but this is by far the stickiest dough ever. To maintain the chocolatey appearance, I kneaded it with cocoa powder. I also substituted mini chocolate chips for the almonds and added 1 tsp of chocolate extract. The flavor of these is very good, but give this recipe 4 stars for difficulty in making the recipe. (1 Extremely sticky dough (2 30 minutes is not long enough for the first baking, and (3 It's SO much easier to let the log cool for 10 minutes after the first bake, then slice into 1/2" slices, turn down the oven to 300 degrees and bake for 20 more minutes, turning once.
Read all 22 reviews