Recipe - Chocolate Cherry Walnut Biscotti

Duc asked me if I wanted walnuts because an owner of a winery had gone to Duc's workplace with a bag of organic walnuts he had grown. I didn't see an immediate need for it but I said sure since I figured I could bake something with them. Then I came upon a recipe through Bon Appetit that had me eager to give it a try. I definitely adjusted the recipe so I'll link you to the original here but post all my changes in this recipe below. The chocolate cherry walnut biscotti is quite delicious and just a fun crunchy thing to snack on. Perhaps I should pick up a habit of drinking coffee just so I'll have something to dunk these into. By the way, who knew that dried tart cherries were so expensive?!

Step 1: Ingredients (serving size: 40+ pieces)

• 1/4 kosher salt
• 1/2 cup chocolate chunks
• 1/2 cup walnuts, chopped
• 2/3 cup dried tart cherries
• 3/4 tsps baking soda
• 1 tbsp olive oil
• 1 cup white sugar
• 2 tsps vanilla extract
• 2 tsps almond extract
• 2 cups all-purpose flour
• 3 large eggs

Step 2: Combining the wet ingredients
Beat the sugar and eggs together with a hand mixer until the combination is thick and a nice even yellow. Then add the oil, vanilla extract, and almond extract.

Step 3: Combining the dry ingredients
In a medium bowl, stir together your flour, baking soda, and kosher salt. It is important that you don't just use regular table salt as you won't get the right consistency. When well combined, add to the wet ingredient bowl and beat until a dough is formed. Then add the cherries, walnuts, and chocolate.



Step 4: Baking
Pre-heat the oven to 350°F. Grease a large baking sheet well. Divide the dough you have in half and create two logs evenly sized in length and width on the baking sheet. I actually had problems spooning anything out so I just made long globs with my hands. Set out a wire rack for when you pull out the biscotti loaves. Place into oven for 25 minutes.

Step 5: Cooling and making the shape
Pull the loaves out of the oven after 25 minutes and set onto a cooking rack for about 10 minutes. Lower the oven temperature to 325°F. Slice the loaves diagonally about 1/2" thick and place the cut sides down on the baking sheet.



Step 6: Finishing
Bake the slices for approximately 5 minutes. Then take the sheet out and flip over all the biscotti. Bake for another 5 minutes. Then take out and let cool on a wire rack. Enjoy!