Cherry Almond Chocolate Biscotti

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 3/4 cup dried cherries, coarsely chopped
• 2 tablespoons kirsch or 2 tablespoons brandy or 2 tablespoons water
• 2 tablespoons water
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 teaspoons almond extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup whole almond, coarsely chopped
• 12 ounces chocolate, chopped

Recipe

• 1 in microwaveable bowl, microwave cherries, kirsch/brandy/water and 2 tbsp (25 ml) water on high for 45 seconds. stir; let stand until most of the liquid is absorbed, about 20 minutes.
• 2 meanwhile, in bowl, beat butter with sugar until fluffy; beat in eggs, one at a time. beat in almond extract. in separate bowl, whisk together flour, baking powder and salt ; add to butter mixture in 2 additions, stirring just until combined. drain cherries, if necessary. add cherries, almonds and one-third of the chocolate; mix well.
• 3 divide dough into thirds. on lightly floured surface, roll each into 12-inch (30 cm) long log. place, 2 inches (5 cm) apart, on parchment paper-lined or greased baking sheet; press to flatten logs slightly.
• 4 bake in 325°f (160°c) oven until light golden and just firm to the touch, about 30 minutes. let cool on pan on rack for 10 minutes.
• 5 transfer logs to cutting board. using chef's knife, cut into 1/2-inch (1 cm) thick slices. stand slices up, about 1/2 inch (1 cm) apart, on baking sheet. bake in 325°f (160°c) oven until almost dry, about 30 minutes. transfer to rack; let cool completely.
• 6 in bowl over saucepan of hot (not boiling) water, melt remaining chocolate (alternatively, in a glass bowl, use the microwave, on medium, in 20 second intervals). dip one end of each cookie into chocolate. place on waxed or parchment paper-lined baking sheet; let stand until set, about 1 hour.