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    Dark Chocolate and Cherry Almond Biscotti


    • 1/4 cup (60g) Unsalted Butter, softened
    • 1/2 cup (100g) Brown Sugar
    • 1 Large Egg, room temperature
    • 1/2 tsp Pure Almond Extract
    • 1 1/4 cup (155g) All-Purpose Flour
    • 1/4 tsp Baking Powder
    • 1/4 tsp Salt
    • 1/2 cup (85g) Dried Cherries, roughly chopped
    • 1/4 cup (25g) Blanched Almonds, sliced
    • 1/2 cup (125g) Belgium Dark Chocolate Wafers, melted
    • Flaky Sea Salt (optional)


    1. Preheat oven to 350°F (177°C). Line a baking sheet with unbleached parchment paper.
    2. In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter and brown sugar on high speed until creamy. Beat in egg and almond extract.
    3. In a separate bowl, mix together flour, baking powder and salt. Sift flour mixture into wet ingredients and mix on low speed until well incorporated. Stir in cherries and almonds.
    4. Transfer dough to baking sheet and shape into a log 8 inches long, 3 inches wide.
    5. Bake for 30-35 minutes until edges and bottom are golden. Remove from oven and let stand for 5 minutes. Cut log diagonally into 12 even pieces. Place slices cut side-up back on the pan lined with parchment paper and bake for an additional 12-15 minutes. Let cool for a few minutes and give the bottoms a generous dip into the melted dark chocolate.
    6. Place back on baking sheet lined with parchment, sprinkle chocolate with sea salt and let cool until chocolate has hardened.


    Note: Biscotti keep well in an airtight container at room temperature for up to 2 weeks.


    Prep Time: 35 minutes
    Bake Time: 40-45 minutes
    Total Time: 1 hour 25 minutes
    Yield: 12 pieces


    Thanks to @irenematys