(Black Forest Biscotti)
This is based upon my all-time favorite biscotti recipe, Chocolate-Cherry Biscotti from Cooking Light magazine. The chocolate in that recipe comes from chips only, so I usually describe it as “cherry chocolate chip” biscotti. It already includes a cup of whole wheat flour; I added more and then replaced some of the all-purpose flour with cocoa.
My recipe also has 25% less sugar than the original, but my kids didn’t seem to mind. They love this chocolatey treat, and I appreciate the fact that each biscotto has significantly less fat and sugar than a typical chocolate chip cookie.
Double Chocolate Cherry Biscotti
Makes about 2 1/2 dozen biscotti
2 1/2 cups 50/50 all-purpose/whole wheat flour mix*
1/2 cup cocoa
1/4 teaspoon salt
3/4 cup sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1/2 cup dried cherries
1/2 cup semisweet chocolate chips or chunks
* Or 1 1/4 cups each all-purpose and whole wheat flour
- Preheat oven to 350°F. Cover a large baking sheet with cooking spray or a Silpat mat.
- Combine flour(s), cocoa and salt in a large mixing bowl.
- Whisk together eggs, sugar, oil and extracts in a small bowl.
- Pour egg mixture into flour mixture, blending on low speed until combined.
- Add dried cherries and chocolate chips or chunks, mixing thoroughly.
- Turn dough out on Silpat mat or on a work surface dusted with flour.
- Using wet (for Silpat only) or lightly floured hands, shape into a 16-inch log about 3/4-inch thick and 4 inches wide.
- Bake 30 minutes at 350° F.
- Remove from oven and cool for 10 minutes. Reduce oven temperature to 325° F.
- Cut log diagonally into 1/2-inch slices, placing slices upright on the mat or pan.
- Bake 20 minutes at 325° F.
- Transfer to racks to cool.
Store in an airtight container at room temperature for 5-7 days. To extend storage time, freeze in an airtight container immediately after cooling.
© Liesl K. Bohan | SavvyBaker.com