Double Chocolate Cherry Biscotti
- 1 cup dried tart cherries, whole or pieces
- 3 tbsps Johnson Estate's Cherry Liqueur (or tart cherry juice or Port)
- 2 large eggs
- 1 tsp almond extract
- 4 tbsps olive oil, grape seed oil, or other neutral oil
- 1 cup sugar
- 1/2 cup Dutch cocoa powder
- 1 1/2 cups unbleached flour (can substitute whole wheat for a portion)
- 1/4 cup ground flax seeds (optional)
- 2 tsps baking powder
- 1/2 tsp salt
- 3/4 cup high-quality dark chocolate chips (small size is best)
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, cherry juice (from plumping up cherries), and almond extract, and gradually add the sugar and cocoa (recently read that it is better with the liquids). 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 and chocolate chips.
The First Baking:
For small, delicate biscotti, divide the dough into three logs (roughly 18" long by 1 1/2" wide) - wet your hands with water for easily-formed logs - 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 permit the logs to cool completely - they are easier to slice when cool.
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.
