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Almond Biscotti with Dark Chocolate and Cherries

I think that after January 1st should come spring. The snow should immediately melt, the days should get longer and winter should just be over. December, you were alright. There was no snow, and the darkness was bearable due to the excitement of the upcoming holiday season. January, you’re just not cool. I came home from the holidays to a car covered in snow, then MORE snow, trying to prevent my trek down the hill for early morning yoga.

You know what’s good about January though…Cozy. January is perfect for cozy. Snuggling on the couch, dunking delicious biscotti into steaming hot beverages.


I prefer my biscotti tender and slightly soft with lightly toasted edges, which is how I made these. They’re soft enough to eat alone, or also delicious dunked into tea or coffee. They’re heavily almond scented, spiked with tartness from the cherries and a little richness from dark chocolate. I kept them nice and little so that they’re perfect served alongside an espresso or latte, kinda like upscale restaurant style.


Almond Biscotti with Dark Chocolate and Cherries

Adapted from Tartine

1/2 Cup (125 g) butter, at room temperature

3/4 Cup (150 g) sugar

2 Large eggs

2 tsp almond extract

1 tsp vanilla extract

2 cups (310 g) All purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 Cup chocolate chips, or chopped dark chocolate

1/2 Cup almonds

1/2 Cup dried cherries

1. Preheat oven to 350 F. Spread almonds on a baking sheet and toast approximately 5 minutes or until lightly toasted and fragrant. Reduce oven temperature to 325 F.

2. In a medium bowl, combine flour, salt and baking powder. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy. Add eggs and extracts and mix, scraping the bowl as needed until incorporated. Add the flour mixture and mix just until the dough comes together. Add in the toasted almonds, chocolate and cherries and mix again, just until they dough comes together.

4. Turn the dough out onto a clean surface and split it into two balls. Roll each of the balls into a log, a little shorter than the length of your baking sheet. Press each log down a little.

5. Bake for about 25 minutes or until just slightly brown around the edges. Allow to cool completely on the baking sheet.

6. Once cool, transfer the logs to a cutting board and cut the logs into 1 inch thick pieces. Return the slices cut side down to the baking sheet.

7. Bake again at 350 for 7 minutes just to crisp the edges a bit. Allow to cool on a wire rack before transferring to an airtight container.






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