Chocolate Cherry Macadamia Biscotti
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 tsp instant espresso powder
2 tsp baking powder
1/2 tsp salt
8 Tbs (1/2 cup) unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp pure vanilla extract
1/4 tsp almond extract
1 cup dried Montmorency cherries
1 cup macadamia nuts, roughly broken into halves
1 egg, mixed with 1 Tbs of water
Large crystal sugar (such as turbinado)
Preheat oven to 325°F. Line a baking sheet with a silpat or parchment paper and set aside.
In a small bowl, combine flour, Dutch-process cocoa powder, espresso powder, baking powder and salt. Combine eggs and extracts in a small bowl and beat lightly to combine.
In the bowl of an electric mixer, cream together the butter and sugar until smooth and light in color. Add half of the egg mixture in two increments, beating well after each addition.
With the mixer on low speed, add the dry ingredients and mix just until all is well combined. Stir in the cherries and macadamia nuts and mix only until evenly distributed.
Turn out the dough on a well-floured counter and knead briefly. Divide dough in half and form each half into a log about 11 inches long. Place logs on a cookie sheet lined with a silpat or parchment paper, at least 4" apart. Flatten the logs into a rectangle about 1" high and 3" wide, shaping with your hands.
Brush the logs with egg wash and sprinkle with sugar. Bake in the oven for 30 - 35 minutes, or until a toothpick inserted in the middle of a log comes out clean.
Lower oven temperature to 275°F.
Cool on the pan for 10 minutes, then carefully transfer to a cutting board. With an electric knife (or a long serrated blade knife), carefully cut slices on the diagonal about 1/2" thick. Set the slices back on the cooking sheet, spacing them so there is about a 1/2" air space between each piece.
Return the sliced biscotti to the oven and bake another 30 - 35 minutes, or until the surface of the cookies feel dry and crusty.
Let cool completely before storing.
1/2 cup Dutch-process cocoa powder
1 tsp instant espresso powder
2 tsp baking powder
1/2 tsp salt
8 Tbs (1/2 cup) unsalted butter, softened
1 cup sugar
2 large eggs
2 tsp pure vanilla extract
1/4 tsp almond extract
1 cup dried Montmorency cherries
1 cup macadamia nuts, roughly broken into halves
1 egg, mixed with 1 Tbs of water
Large crystal sugar (such as turbinado)
Preheat oven to 325°F. Line a baking sheet with a silpat or parchment paper and set aside.
In a small bowl, combine flour, Dutch-process cocoa powder, espresso powder, baking powder and salt. Combine eggs and extracts in a small bowl and beat lightly to combine.
In the bowl of an electric mixer, cream together the butter and sugar until smooth and light in color. Add half of the egg mixture in two increments, beating well after each addition.
With the mixer on low speed, add the dry ingredients and mix just until all is well combined. Stir in the cherries and macadamia nuts and mix only until evenly distributed.
Turn out the dough on a well-floured counter and knead briefly. Divide dough in half and form each half into a log about 11 inches long. Place logs on a cookie sheet lined with a silpat or parchment paper, at least 4" apart. Flatten the logs into a rectangle about 1" high and 3" wide, shaping with your hands.
Brush the logs with egg wash and sprinkle with sugar. Bake in the oven for 30 - 35 minutes, or until a toothpick inserted in the middle of a log comes out clean.
Lower oven temperature to 275°F.
Cool on the pan for 10 minutes, then carefully transfer to a cutting board. With an electric knife (or a long serrated blade knife), carefully cut slices on the diagonal about 1/2" thick. Set the slices back on the cooking sheet, spacing them so there is about a 1/2" air space between each piece.
Return the sliced biscotti to the oven and bake another 30 - 35 minutes, or until the surface of the cookies feel dry and crusty.
Let cool completely before storing.
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