chocolate cherry almond biscotti
40 cookies
3 cupsall-purpose flour
1 teaspoonbaking soda
½ teaspoonkosher salt
½ cupunsalted butter, room temperature
1½ cupsgranulated sugar
2large eggs
2 teaspoonsgrated orange zest
4½ ouncesslivered almonds, toasted
4¼ ouncesdried tart cherries
¾ poundsemisweet chocolate chips
  1. Heat oven to 325 degrees.
  2. Mix flour with baking soda and salt. Set aside.
  3. Cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time until well blended.
  5. Mix in orange peel.
  6. Stir in dry ingredients until just mixed.
  7. Fold in almonds and cherries.
  8. Divide dough into two equal pieces. Form each piece into a 9"x3" log. Place each log on a separate baking sheet.
  9. Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking, about 55 minutes total.
  10. Cool logs on baking sheets for 15 minutes. Maintain oven temperature.
  11. Transfer logs to a cutting board. Using a serrated knife, cut warm logs crosswise into ½-inch-thick slices. Arrange slices cut side down on 2 baking sheets.
  12. Bake biscotti 10 minutes. Turn biscotti over; bake until light golden, about 10 minutes longer.
  13. Allow cookies to cool completely.
  14. Melt chocolate over simmering water. Drizzle over cooled cookies.
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