Chocolate-Cherry-Almond Biscotti
Chocolate and cherries are a great combination. So are chocolate and almonds. Fortunately, almonds are among the lowest in fat of all the nuts, so you can use a fair amount of them in these long, slender cookies. As with many chocolate desserts, the biscotti taste better a day or two after they are made, when the flavors have had a chance to meld. The cookies ship well, too, so keep them in mind for holiday gift-giving. If possible, use insulated baking sheets, which are constructed with an air pocket between two layers of metal, to protect against overbrowning.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 3/4 cups unbleached all-purpose flour
- 1 cup granulated sugar
- 1/2 cup Dutch process cocoa powder, sifted
- 1/4 cup firmly packed light brown sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 3/4 cup dried tart cherries, coarsely chopped
- 3/4 cup blanched almonds, coarsely chopped
- 3 whole eggs, plus 1 egg white
- 1 tsp. vanilla extract
- 1/8 tsp. almond extract