Dark Chocolate Dipped Almond & Cherry Biscotti

Baking | December 1, 2016 | By

Dark Chocolate Dipped Almond & Cherry Biscotti
A delicious sweet treat to serve over the Holidays
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  1. 2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/4 teaspoon salt
  4. 1 cup sugar
  5. Grated zest of one orange
  6. 1/2 cup unsalted butter at room temperature
  7. 2 large eggs
  8. 3/4 cup blanched chopped almonds
  9. 1/2 cup tart dried cherries, chopped
  10. 6 ounces bittersweet chocolate
  11. 1 tablespoon macadamia or walnut oil
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper. You will also need another unlined cookie sheet.
  2. Toast the chopped almonds in a dry fry pan over a medium heat until they are just golden. Watch them carefully because they scorch very easily.
  3. In a bowl, sift together flour, baking powder and salt. Whisk the ingredients together to combine.
  4. Place the sugar and the orange zest in a food processor and process until the zest is combined with the sugar. Pour the orange sugar mixture into a large bowl, or the bowl of a cake mixer. Add the butter and beat until light and fluffy. Then add the eggs one at a time, beating to thoroughly incorporate.
  5. Add half of the flour to the egg mixture and beat until just mixed. Then add the remaining flour and beat.
  6. Add the almonds and cherries to the flour mixture and fold in gently.
  7. Remove the dough from the bowl and divide in half, forming each half into 12 inch long by 2 inch wide logs on the cookie sheet lined with parchment paper. Space the logs 3 inches apart on the cookie sheet.
  8. Bake for about 30 to 35 minutes. When cooked, cracks will appear on the top of the logs - this is normal. Remove from the oven and allow the logs to cool for exactly 10 minutes.
  9. Using a serrated knife cut the logs into 1/2-inch slices. For small biscotti, cut straight across, for slightly larger biscotti, cut diagonally. Remove the parchment paper from the original cookie sheet and lay the slices, face down on the two cookie sheets.
  10. Return the cookie sheets to the oven and cook for another 12 to 15 minutes until the biscotti turns a slight golden color. Remove from the oven and cool slices on a wire rack.
  11. Once the biscotti have cooled completely, melt the chocolate and the oil in a double boiler over simmering water.
  12. Take each piece of biscotti and dip half of it in the chocolate diagonally. Place chocolate coated biscotti on a parchment paper and leave to harden before storing in air tight containers.
  13. Biscotti will keep for 7 to 10 days in an air tight container.
Prep Tip
  1. Don't over mix once you have added the flour otherwise your biscotti with be tough.
Good To Know Tip
  1. Damp hands help keep the dough from sticking.
Technique Tip
  1. If you don't have a double boiler, fill a small to medium sized saucepan with an inch of water and heat the water over a medium heat until it boils, reduce the heat so the water simmers. Now place a large heatproof glass bowl (larger that the saucepan) over the top of the saucepan, making sure that the water doesn't touch the bottom of the bowl. Place ingredients in the glass bowl and stir until ingredients melt and are smooth. The goal is to gently melt the chocolate without scorching it.
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