Holiday Cookies: Cashew-Cherry Biscotti
Posted November 23, 2007 1:30 p.m. EST
Updated December 1, 2007 3:09 p.m. EST
While these cookies are delicious dunked in coffee and hot cocoa, the chocolate coating on these biscotti makes them decadent enough to enjoy on their own.
Start to finish: 1 1/2 hours (30 minutes active)
Makes 20 biscotti
1 3/4 cups all-purpose flour
1 teaspoons baking powder
1/4 teaspoon salt
1 stick (1/2 cup) butter, softened
1 cup sugar
1 teaspoon almond extract
1 cup chopped cashews
1 cup dried cherries
1 1/2 cups chocolate chips
Preheat oven to 325 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, use an electric mixer to beat together the butter and sugar until light and fluffy. Add the eggs and almond extract, then beat until well combined.
Add the dry ingredients and blend until it produces a heavy, very sticky dough. Add the cashews and cherries and mix until just combined.
Transfer the dough to a lightly floured counter and divide in two. With heavily floured hands, shape each piece of dough into a 12-inch log. Transfer the logs to one of the prepared baking sheets, leaving about 3 inches between them.
Use your hands to flatten the logs until they are about 2 inches wide. Bake on the center rack in the oven for 30 to 35 minutes, or until the logs just begin to brown.
Set the baking sheet on a wire rack to cool for 10 minutes. Reduce the oven to 300 F.
Use a spatula to transfer each log to a cutting surface. Line the baking sheet with fresh parchment paper.
Using a serrated knife, cut the logs on the diagonal into 1-inch slices. Arrange the slices on their side on the two baking sheets, leaving 1/2 inch between the slices. Bake for an additional 18 to 22 minutes, or until dry and lightly browned at the edges. Halfway through baking, switch the baking sheets between the upper and lower oven racks.
Transfer the biscotti to a wire rack to cool.
Once the biscotti are cool, place the chocolate chips in a microwave-safe glass measuring cup. Microwave on high for 1 to 1 1/2 minutes, stopping to stir every 20 to 30 seconds, or until the chocolate is melted and smooth.
Dip half of each biscotti into the chocolate, then set them on a wire rack or parchment-lined baking sheet to dry.
(Recipe adapted from Tish Boyle's "The Good Cookie")