Chocolate Cherry Macadamia Biscotti is a breakfast idea for holidays or company. It's made with coffee, chocolate, dried cherries and macadamia nuts. The biscotti is baked twice, giving it a distinct flavor. It's great for dunking in coffee, hot tea or hot chocolate. Every bite will have you licking your chops.
1/2cupmacadamia nutschopped, hazelnuts or other nuts (measure after chopping)
3oz. bagdried tart cherries
Instructions
Preheat oven to 350°.
Grease cookie sheets or spray well with Bakers Joy cooking spray.
In small bowl, beat together egg whites, oil, coffee, and vanilla.
In large bowl, stir together flour, sugar, cocoa, baking powder, baking soda, salt, nuts and craisins (or cherries if you are using them) until mixed.
Pour egg mixture over dry ingredients and stir until well combined.
This may take awhile.
Shape dough into two 12” x 1” logs; place both on prepared cookie sheet and flatten slightly.
Bake 30 minutes or until toothpick inserted in center comes out clean.
Cool logs on cookie sheet slightly before cutting.
Don’t wait too long or they become difficult to cut.
Cut diagonally into scant ½” thick slices.
Arrange biscotti cut side up on greased baking sheets.
Bake 20 minutes until dry.
Rotate cookie sheets between upper and lower racks halfway through baking time.
After baking a second time, transfer biscotti to rack to cool.
Can store in a cookie jar or air-tight container up to 3 weeks.
Makes 2-2 ½ dozen biscotti (not the 48 the recipe originally suggested).
Notes
NOTE: Allow the biscotti to cool no longer than 5-10 minutes the first time before cutting and rebaking the second time. Otherwise, the biscotti becomes too difficult to cut.
NOTE: I think this basic recipe would be fabulous with any kind of dried fruit: craisins,
blueberries, apricots, pineapple, dates, mangoes, or figs and any kind of nuts.
Recipe adapted from Good Housekeeping: 65 Recipes for Classic and Holiday Recipe Treats.