High Altitude Cherry Chocolate Chip Biscotti
This crunchy biscotti is loaded with semi sweet chocolate chips and tart dried cherries, perfect for dunking in coffee or hot chocolate.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Large Baking Sheet (15x20 inches)
Ingredients
- 2 ½ cups all-purpose flour, fluffed, spooned and leveled
- 1 cup granulated sugar, plus a little extra for sprinkling on top
- 1 tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 3 large eggs, lightly beaten
- ½ cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 tsp almond extract
- ½ cup dried sweetened cherries, roughly chopped
- ½ cup semi sweet chocolate chips
- 1 egg white (for egg wash)
Instructions
Make the Dough
- In a bowl, combine the flour, sugar, baking powder, and salt.
- Add the beaten eggs, melted butter, vanilla and almond extracts, and stir everything together until mostly combined, but you still see some floury bits.
- Add the chopped dried cherries and the chocolate chips, and stir the dough together until soft and sticky.
- Cover the bowl and chill the dough in the refrigerator for 2 hours.
Bake the Biscotti - 1st Bake
- Preheat the oven to 350 F, and line a large 15x20 inch baking sheet (or two medium baking sheets) with parchment baking paper.
- Scrape the chilled dough out onto the parchment paper and cut it in half, dusting each portion with a little flour to keep the dough from sticking to your hands. Shape each portion of dough into a long log, measuring about 14 inches long and 2 inches wide.Make sure you leave about 4 inches between each portion of dough on the baking sheet, since they will spread out as they bake. Use two baking sheets if you need more space.
- Brush the top of the dough with egg white.
- Bake for about 25 minutes, until the edges are starting to brown, and the biscotti has spread out and puffed up a bit. If you gently press on the center of one, it should feel baked through, not raw or doughy.
- Remove from the oven, and let cool for exactly 10 minutes on the baking sheet.Reduce the oven temperature to 325 F.
Cut and Bake the Biscotti - 2nd Bake
- Use a large spatula or cake lifter to carefully lift the slabs of biscotti onto a cutting board. Use a sharp non-serrated knife (I find that a chef's knife works best) to slice the slabs into individual biscotti about 3/4 - 1 inch thick. Place the biscotti back onto the baking sheet, turned on their side with the cut side facing up.
- Bake the biscotti for 10 minutes. Turn the biscotti over, so the other cut side is facing up, and bake for 10 more minutes. Cool completely.
- Make sure the biscotti is completely cooled before storing it in an airtight container.
Notes
Store biscotti in an airtight container at room temperature for several weeks, or in the freezer up to 3-6 months.
https://curlygirlkitchen.com/