Last night found me hustling around the kitchen making and baking biscotti. I posted the recipes for chocolate chip biscotti and honey almond biscotti in a previous post, https://sustainabilitea.wordpress.com/2012/02/14/biscotti-for-valentines-day/, but these are special biscotti, the Black Forest biscotti that contain both tart cherries and dark chocolate chips, as well as cocoa powder. Like other biscotti, these make great gifts. I imagine you could gild the biscotti lily by dipping these in chocolate, either on one end or on one side, but they’re just fine the way they are. Enjoy!
Black Forest Biscotti
Preheat oven to 350. Bring water just to boiling, add cherries and set aside.
1/2 c. dried tart cherries (2 1/4 oz.)
1 c. water
Cream:
1/4 c. butter, room temp.
3/4 c. sugar
Blend into butter/sugar combination:
2 eggs
1 t. each vanilla extract and almond extract
Fold in:
1/2 c. chocolate chips (I like to use Ghiradelli double chocolate for that dark chocolate taste.)
Drain cherries, pat dry and stir in.
Sift together in another bowl:
2 c. + 2 T unbleached flour
1/3 c. unsweetened cocoa powder
1/2 t. salt
1 1/2 t. baking powder.
Fold wet ingredients into dry until dough holds together when pressed with lightly floured hands.
Place on an oiled/sprayed baking sheet. Shape into a 14 X 4 X 1″ long. Bake 25-30 minutes or until just firm and slightly brown. When cool enough to handle (about 10 minutes), cut into 3/4″ pieces. Bake for 5 more minutes per side.
Optional: Add 1/2 c. sliced, toasted almonds.
(about 20)
from Moosewood Restaurant New Classics
Ready to bake for the first time. If you don’t have a pan long enough, just make two shorter logs.
After a 10-minute cooling period, slice. An electric knife works wonderfully for this. Return to the pan, but the little piece at each end is the baker’s prize!
Ready for the second baking of 5 minutes per side.
Cooling. Be sure to wait until the chocolate chips (melted now) have cooled before eating!
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