Ingredients

2 cups all-purpose flour
1 cup whole wheat flour
1/4 teaspoon salt
1 cup sugar
3 large eggs
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
2/3 cup dried tart cherry
1/2 cup semi-sweet chocolate chips
cooking spray
Originating from Italy, biscotti are popularly served with coffee or tea and after-dinner drinks. These twice-baked cookies are crunchy and dry, making them perfect for dipping in your favorite drink. Our Chocolate-Cherry Biscotti is a delicious Italian specialty with a twist of tart cherries and dark chocolate to make it even more special. With this recipe, you can enjoy homemade biscotti that will impress your friends and family.

Instructions

1.Preheat oven to 350°F.
2.In a medium bowl, whisk together flours and salt.
3.In a large bowl, beat sugar and eggs until light and fluffy.
4.Add oil, vanilla and almond extracts and beat until fully combined.
5.Mix in dry ingredients until just combined.
6.Fold in dried cherries and chocolate chips.
7.Line baking sheet with parchment paper and lightly coat with cooking spray.
8.Divide dough in half, then shape each half into a 10-inch log on the baking sheet.
9.Bake for 25 minutes or until firm to the touch.
10.Remove from oven and let cool for 10 minutes.
11.Slice logs into 1/2 inch-thick slices.
12.Place slices back onto baking sheet and bake for an additional 15 minutes or until golden brown and crisp.

PROS

These Chocolate-Cherry Biscotti are a perfect combination of dark chocolate and tart cherries.

Crispy and crunchy, these twice-baked biscuits are perfect for dipping into coffee, tea, or wine.

CONS

These Chocolate-Cherry Biscotti are high in calories, sugar, and fat.

They should be consumed in moderation as part of a balanced diet.

HEALTH & BENEFITS

The cocoa in this recipe contains antioxidants that may help to reduce inflammation and lower blood pressure.
Cherries are high in antioxidants and may potentially aid in reducing inflammation and improving sleep.

Leave a Reply

Your email address will not be published.