CHOCOLATE CHERRY BISCOTTI
1/2 cup almonds
2 cups unbleached flour
1/4 cup cocoa powder
1 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup unsalted butter at room temperature
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1 cup chocolate chips
1/2 cup dried cherries, chopped
Preheat the oven to 350 degrees. Toast the almonds on a bake sheet until fragrant, 8-10 minutes. Allow them to cool in a bowl, then chop them into pea-sized pieces with a knife or in a food processor. Turn the oven down to 325 degrees
Sift together the flour, cocoa powder, baking powder, baking soda and salt. Reserve. Cream the butter and sugar in an electric mixer until lightly fluffed, at least 2 minutes. Work in the eggs one at a time . Scrape down the sides of the bowl and add the vanilla
Sift together the flour, baking powder and salt. Add this dry mixture to the egg mixture in three installments. Mix only until just blended. Stir in the almonds, chocolate chips and dried cherries.
Turn the dough out onto a lightly floured work surface. Dust the dough with flour and divide it in half. Shape the dough into 2 rectangles: 2" wide and 1" high and 12" long. Bake for 30 minutes, until firm with an internal temperature of 200 degrees.
Lift the loaves out onto a rack to cool for 5 minutes. Using a serrated knife slice logs 1/2" thick at a 45 degree angle and place slices on the sheet pan. Bake another 10 - 15 minutes. Cool completely on a rack before sealing in a jar or tin and storing.