Speaking of biscotti, have we talked about how I went to high school in Italy? Because I don’t think that we have, and it doesn’t really surprise me. I don’t talk about it often, I mean. I also don’t think I’ve spoken about how much I like to learn languages.
OK, I’m sorry. Maybe we should start from scratch. Hi, I’m Kelsey. It’s nice to meet you. Did I mention I was once almost fluent in Italian? Learning languages has always been really fun for me; I’ve done immersion programs in German, French, and Italian. I also took Latin and Spanish in middle and high school, consecutively. Something I am also really great at, though, is not practicing anything at all. Which means my skills in all of the above (excluding English with a Theatrical French Accent) have declined significantly. Like, it’s bad.
Regardless, I can’t think of biscotti without being reminded of my time in Italy, wherein I ate a lot of them, next to a small ocean’s worth of cappuccinos (if oceans could be composed of espresso, steamed milk, and microfoam, that is). I probably overdid it this time, but I tend to like extravagance. Cherry Almond Biscotti pretty much need two different kinds of chocolate, don’t you think? And if those two chocolate varieties happen to be Valrhona (and worth over ten dollars), so be it.
Double Chocolate Cherry Almond Biscotti
Makes 1 dozen
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
6 tbsp unsalted butter, softened
1 cup plus 1 tbsp granulated sugar
2 eggs, plus 1 egg yolk
1/4 tsp almond extract
1 tsp vanilla extract
1/2 cup almond slivers, toasted
1/2 cup dried tart cherries
1/2 cup white chocolate chunks, melted
1/2 cup dark chocolate chunks, melted
Preheat oven to 325 degrees Fahrenheit. Grease a baking sheet with cooking spray and set aside. Combine flour, baking powder, and salt. Set aside. Beat butter and 1 cup sugar until yellow and fluffy, 2-3 minutes. Beat in 1 egg and egg yolk. Beat in almond and vanilla extracts. Add dry ingredients to wet ingredients and stir until just combined. Stir in almond slivers and tart cherries. Mold dough into a rectangle about 1 1/2 inches thick on the prepared baking sheet. Beat the other egg to create an egg wash and coat the top of the dough. Sprinkle the 1 tbsp of sugar evenly atop the dough. Bake for 35-40 minutes (dough will be golden brown), then let cool for 10-15 minutes (leave the oven on!). Once the dough is cool enough to touch, slice into 1-inch thick slabs. Turn each with the cut side down and bake for another 15 minutes. Let cool completely before drizzling with white and dark chocolates.