Chocolate Cherry & Macadamia Biscotti
Crisp little chocolate biscotti filled with buttery macadamia nuts, dried cherries and melted chocolate bits.
Servings: 24 cookies
Ingredients
- 113 grams of butter, room temperature
- 110 grams of brown sugar (1/2 cup packed)
- 100 grams of granulated sugar (1/2 cup)
- 3 large eggs
- 1 teaspoon of pure vanilla extract
- 1/2 teaspoon of almond extract
- 300 grams of all purpose flour (about 2 1/4 cups)
- 50 grams of cocoa powder (about 1/2 cup)
- 1 teaspoon of espresso powder
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 3/4 cup of chocolate, chopped
- 3/4 cup of macadamia nuts, chopped
- 1/2 cup of dried cherries
Instructions
- Preheat your oven to 350° and line a large baking sheet with parchment paper or silicone
- In a large bowl, whisk 113 grams of room temperature butter with 110 grams of brown sugar and 100 grams of granulated sugar until fully combined
- Add 3 large eggs, 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract and whisk until smooth
- Add 300 grams of all purpose flour, 50 grams of cocoa powder, 1 teaspoon of espresso powder, 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt and mix until just combined
- Fold in 3/4 cup of chopped chocolate, 3/4 cup of chopped macadamia nuts and 1/2 cup of dried cherries until evenly distributed
- Divide the dough in half and form 2 equal sized logs about 1 inch thick on a parchment or silicone lined baking sheet
- Bake for 24-26 minutes or until set
- Transfer the baked dough onto a cutting board and let it cool for 5 minutes
- Use a serrated knife to slice the logs into 3/4 inch strips and place back onto the baking sheet cut side down
- Bake the biscotti for 5-7 minutes per side for softer biscotti, 10 minutes per side for traditional biscotti and 12 minutes per side for extra crisp biscotti (they will continue to crisp a little more as they cool)
- Allow the biscotti to cool completely and store in an airtight container at room temperature for up to 3-4 weeks