Black Forest Biscotti
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.