Double Chocolate Cherry Biscotti
- 1 cup dried tart cherries, whole or pieces
- 3 tbsps Johnson Estate's Cherry Liqueur (or tart cherry juice)
- 2 large eggs
- 4 tbsps grape seed oil or other neutral oil
- 2 cups unbleached flour
- 1 1/2 cups Dutch cocoa powder
- 1/4 cup ground flax seeds (optional)
- 1/4 cup ground almonds (optional)
- 2 tsps baking powder
- 1/2 tsp salt
- 3/4 cup dark chocolate chips (small size is best)
- 3/4 cup almonds, coarsely chopped (optional)
Mix the dried cherries with Cherry Liqueur or juice. Microwave for one minute and permit them to soak for one hour or more.
For the Dough:
Preheat the oven to 325ºF and line a baking sheet with parchment paper. Beat eggs in a large bowl. Add oil and cherry juice (from plumping up cherries) and gradually add the sugar. Mix flour, flax seed, baking powder, and salt in a separate bowl and then add to the egg/sugar mixture until just incorporated. Add the dried cherries, chocolate chips, and if desired, almonds.
The First Baking:
For small, delicate biscotti, divide the dough into three logs (roughly 18" long by 1 1/2" wide) - using flour to coat your hands to prevent sticking - and place on a baking sheet. If you prefer larger biscotti, divide the dough into TWO logs. Bake for 25 minutes until lightly browned. Transfer to a cutting board and cool for ten minutes.
~
The Second Baking:
Reduce the oven to 300ºF. Cut the logs, diagonally if you like, into 1/2" thick slices. Arrange on the baking sheet and return to the oven and bake for 10-20 minutes until the cut surfaces dry out slightly. Cool on wire rack. Store in airtight containers - may be frozen.
