Chocolate Biscottis are a real treat, especially for our guests here at The Pearl. These biscottis have a soft texture due to the addition of the butter. I love including the cherries and chocolate chips. To cut down on the clean up, I usually make the Almond Biscotti first, and then use the same bowls and utensils to make the Black Forest Biscotti. This recipe came from the Moosewood Restaurant and contains 127 calories.
Preheat oven to 350 deg. Lightly oil a baking sheet or use Silpat or parchment paper.
Heat to boiling and then set aside:
½ cup cherries
1 cup water
Using an electric mixer or whisk, cream together:
¼ cup butter, room temperature
¾ cup sugar
Add to cream mixture:
1 tsp vanilla extract
½ tsp almond extract
½ cup semi-sweet chocolate chips
½ cup chopped toasted almonds (optional)
In a separate bowl, combine:
2 cups + 2 tbsp all purpose flour
1/3 cup unsweetened cocoa powder
1 ½ tsp baking powder
¼ tsp salt
Fold the wet ingredients into dry ingredients and press together to form an approx 12 x 3 inch log shape. Press down on log to flatten into an inch thickness.
Bake at the top rack of a 350 deg oven for 20 min until slightly brown. Slide log onto cutting board. When cool, slice crosswise into ¾ inch pieces. Lay each biscotti cut side up on the baking sheet. Bake for 5 min on each side, using tongs to flip cookie over. Cool.