I roast unsalted nuts (almonds, walnuts, pecans) on a regular basis, and I always have dried fruits in my pantry. I add them to oatmeal, biscotti, snacks and desserts. More often than not, it’s a few dried figs, dates or cherries mixed with a few nuts and/or some dark chocolate chips that is my go-to afternoon snack. Today, I decided to turn dried cherries and chocolate into biscotti.
- 2 1/4 cups flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup plus 2 tablespoons extra-virgin olive oil (Delicate)
- 3 eggs
- 1/2 cup dried cherries
- 1/2 cup bittersweet chocolate bar, cut into pieces (or chocolate chips)
- In a large bowl, stir together the flour, sugar, salt and baking powder.
- In a small bowl, whisk the olive oil and eggs and then add to the dry ingredients.
- Add the cherries and chocolate, mix well. Cover and refrigerate the dough for an hour or so.
- On a parchment-lined baking sheet, take a strip of the dough and shape into a log (12-inch x 2-inch) and flatten it out slightly (see Anise Biscotti). Repeat with remaining dough, placing only 2 logs on each pan.
- Bake in a 350* oven (middle rack) 18-20 minutes.
- Remove from oven and let cool a few minutes and then carefully transfer the logs to a cutting board. Using a serrated knife, cut diagonally into 1/2-inch slices. Arrange close together (cut-side down) back on the baking sheet and bake an additional 15 -18 minutes. let cool completely.
- Stored in airtight containers, biscotti will keep for several weeks (longer than one’s will power).
eo.
