The below is from the Williams-Sonoma Healthy Cooking - cookbook. My comments are at the very bottom.
My comments: I've never, ever seen these last three weeks, but maybe you guys have more self-control than the people I've given them to. =PChocolate-Cherry-Almond Biscotti
(low in fat - low in cholesterol)
Chocolate and cherries are a great combination. So are chocolate and almonds. Fortunately, almonds are the lowest in fat of all the nuts, so you can use a fair amount of them in these long, slender cookies. Cherries contain flavonoids such as quercitin, a potent antioxidant that defends cells against cancer. As with many chocolate deserts, the biscotti tastes better a day or two after they are made, when the flavors have had a chance to meld. The cookies ship well too, so keep them in mind for holiday gift giving. If possible, use insulated baking sheets, which are constructed with an air pocket between two layers of metal, to protect against over browning.
Ingredients:Makes 4 dozen cookies
- 1¾ cups (9 oz/280 g) unbleached all-purpose (plain) flour
- 1 cup (8 oz/250 g) granulated sugar
- ½ cup (1½ oz/45 g) Dutch-process cocoa powder, sifted
- ¼ cup (2 oz/60 g) firmly packed light brown sugar
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda (bicarbonate of soda)
- Kosher salt
- ¾ cup (3 oz/90 g) dried tart cherries, coarsely chopped
- ¾ cup (4½ oz/140 g) blanched almonds, coarsely chopped
- 3 large whole eggs, plus 1 large egg white
- 1 teaspoon vanilla extract (essence)
- ⅛ teaspoon almond extract (essence)
Directions:
Position racks in the upper third and lower third of the oven and
preheat to 325°F (165°C). Line 2 baking sheets, preferably insulated sheets, with parchment (baking) paper.
In a large bowl, whisk together the flour, granulated sugar, cocoa, brown sugar, baking powder, baking soda, and ½ teaspoon salt until well mixed. Add the cherries and almonds and toss with your hands to distribute them evenly.
In another bowl, whisk together the whole eggs, egg white, and vanilla and almond extracts. Pour into the dry ingredients. Using a fork, mix together the dry and wet ingredients, taking care to work all the bits of dry ingredients into the dough. This will take about 5 minutes. The dough will be dense and sticky. Divide the dough in half.
Place a piece of plastic wrap 18 inches (45 cm) long on the countertop. Transfer half the dough to the plastic wrap. Lightly moisten your hands with cold water to prevent the dough from sticking to them, then shape the dough into a flattened log 12 inches (30 cm) long by 2½ inches (6 cm) wide by 1 inch (2.5 cm) high. Lifting the plastic wrap and cradling the dough, flip the dough onto the center of one of the prepared baking sheets. Repeat with the remaining dough, flipping it onto the second prepared baking sheet.
Bake the logs until they are dry to the tough and firm in the center when pressed with your fingers, about 30 minutes. They will spread considerably and may crack slightly on top. Transfer to wire racks and let the logs cool on the pans for 30 minutes. The logs will be slightly warm to the touch.
Carefully transfer the logs to a cutting board and set the parchment-lined pans aside. Using a serrated knife, cut the logs crosswise on the diagonal into slices ½ inch (12 mm) wide.
Arrange the slices, cut side down, on the lined baking sheets, placing them close together but not touching. Bake for 15 minutes. Remove from the oven and, using tongs or a spatula, turn the biscotti. Continue to bake until dry and crisp, 10-15 minutes. Remove from the oven and transfer the biscotti to wire racks to cool completely. Store the biscotti in an airtight container at room temperature for up to three weeks.
On a serious note, when it says the dough will be dense and sticky, that's a huge understatement. It will be like cement, and I find that a fork doesn't stir it well at all. I use a long-handled silicone mixing spoon I purchased from Williams-Sonoma which works great for me.
