Crispy, crunchy Italian biscotti filled with tart dried cherries, rich chocolate, and toasted almonds is perfect for dunking in your coffee.
Lazy weekend mornings are my favorite! The kind where time passes slowly and I can really relax and catch up with Toby, or spend time cuddling my pup. Life often has us all running in so many directions, it is the still moments that allow you to recenter and focus on what means the most!
I am not always good at relaxing, I like to stuff my days full as if I am proving that I can do it all. But sometimes I’m exhausted. Last weekend we had a birthday dinner for my mom, and I was making all the desserts and the cake for a friend’s wedding that I was also a guest at. I loved doing all these things they are people that mean a lot to me, but to say the least it was busy, and I was really looking forward to relaxing this weekend and spending time at home. I have been reading Present Over Perfect by Shauna Niequist, and it has really been teaching me a lot about our need for quiet moments. Sitting on the couch this morning with Toby, dunking biscotti into my giant mug of coffee was just what I needed.
These cherry chocolate almond biscotti had everything I could want in them. I really enjoyed how the sour bites from the dried cherries combined with the nutty almonds and chocolate chips. It tasted like a sophisticated combination. I had planned to dunk them in chocolate on one end, but after trying them I thought it might over power the other flavors. If you are in need of a quite moment yourself, get a big mug of coffee, one of these biscotti, and a good book to curl up with.
- ¼ cup butter
- ¾ cup sugar
- 2 eggs
- ½ teaspoon almond extract
- 2¼ cup flour
- 1¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dried cherries, chopped
- ½ cup slivered almonds
- ¼ cup chocolate chips
- Preheat the oven to 350 degrees. In a large mixing bowl cream together butter and sugar until light and fluffy.
- Next, add the eggs and almond extract and mix on low until combined.
- Add the flour and baking powder and mix until it forms a stiff dough. Then add in the chopped cherries, almonds, and chocolate chips.
- Turn the dough out onto a parchment lined baking sheet and form into a 6 inch by 14 inch rectangle. Bake for 25 to 30 minutes or until it feels firm to the touch.
- Let it cool for about 15 minutes, and then slice into 14 pieces. Turn each biscotti on its side and bake for 10 more minutes. Then, turn them to the other side and bake for an additional 10 minutes.