Although I love to bake and try everything, I have a real weakness for cookies – any kind of cookies. Hands down, cookies are my favorite dessert. I still had some of my cherries left from my friend’s generous gift, and thought let’s combine these with chocolate again. You can never go wrong with cherries and chocolate. This time, I made cherry chocolate biscotti. What made them even better was that I soaked the cherries in almond tequila. Amaretto works just fine too.
Cherry Almond & Chocolate Biscotti
1 3/4 cups cherries
1/2 cup almond tequila or Amaretto
1/2 cup sugar + 1 cup
3 cups flour, plus more for the surface
2 tsp baking powder
1/2 tsp salt
4 TBSP (1/2 stick) soft butter
2 tsp vanilla
3/4 cups toasted almond slivers
3 TBSP coarse sugar
white chocolate, melted
semi-sweet chocolate, melted
Preheat the over to 325*F.
Soak the cherries in the almond tequila and 1/2 cup of sugar. Set aside. Combine all the dry ingredients and blend well. Set aside. Whip the butter and the remaining 1 cup of sugar until light and fluffy. Add 3 of the eggs, 1 at a time and mix well in between. Add the vanilla. Add 1/2 of the dry mixture and mix well, then add the remaining flour mixture and mix well. You want a nice, thick dough. Fold in the cherries, along with 2 TBSP of the cherry liquid. Save the juice for something else (You will be surprised at what I am using the remaining liquid for later) and the almonds. Cut it in 1/2 and roll out to a log about 12″ long on a lightly floured surface and flatten the cookie log. Place on a baking sheet lined with parchment paper. Repeat with the other cookie log. Make an egg wash with the last egg and brush the surface of the cookie logs completely covering themso the biscotti will brown nicely. Sprinkle the coarse sugar on top of the cookie logs.
Bake for at least 40 minutes, rotating the cookie sheets at about 20 minutes. Reduce the oven temperature to 300*F and bake for another 16-20 minutes, once again, rotating them at about 8-10 minutes, or until the cookies come out light and crispy. Cool the cookies completely, then slice at a diagonal. Once the cookies are cooled, dip them in the melted chocolate. Dip 1/2 the cookie in the white chocolate and then dip the other half in the semi-sweet chocolate. Melt the chocolate in a double boiler so it doesn’t burn. If you need to make it a little thinner, add a splash of milk. If you don’t have a double boiler, you can make one by placing a smaller sauce pan on top of a larger sauce pan filled with boiling water. Stir the chocolate consistently until it melts completely and is to your desired thickness. Enjoy them on their own or dip them in coffee; your choice, but either way, you are going to love them.
Don’t worry if you have broken pieces. Just use them for a topping for ice cream or put them in the food processor to make them small crumbs and you can add to a cake. In my kitchen, everything gets used. Nothing goes to waste, except my own and everyone that I love to feed.