Peppery Chocolate-Cherry Biscotti
I love chocolate. But sometimes I want something that’s packed with intense chocolate flavor yet not outrageously rich. These biscotti certainly fit the bill. Italians often add a dash of black pepper to desserts and give them the designation pepato. I share their affection for a hit of peppery flavor in desserts, but feel free to omit the pepper if you’d like.
Recipe information
Yield
makes 50 to 60 cookies
Ingredients
Preparation
Step 1
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
In a small saucepan, combine the dried cherries and kirsch, grappa, or rum. Bring to a boil, then remove from the heat, cover, and let cool to room temperature.
Step 3
Into a medium bowl, sift together the flour, cocoa powder, baking soda, salt, and pepper.
Step 4
In a large bowl, whisk together the 3 eggs, granulated sugar, and almond extract. Gradually stir in the flour mixture, then add the cherries and their soaking liquid, the almonds, and the chocolate chips and mix just until the dough comes together.
Step 5
On a lightly floured work surface, divide the dough in half. Using dampened hands, shape each half into a log 3 inches (8 cm) in diameter. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart. Dampen your hands and gently flatten the tops of the logs.
Step 6
In a small bowl, whisk the remaining egg. Generously brush the logs with the egg wash, then give the logs a second coat. Sprinkle each log with 1 tablespoon coarse-crystal sugar.
Step 7
Bake, rotating the baking sheet midway through baking, until the logs feel firm to the touch, about 25 minutes. Remove the baking sheet from the oven and decrease the oven temperature to 300°F (150°C). Let the logs cool on the baking sheet for 10 to 15 minutes.
Step 8
Transfer the logs to a cutting board. With a serrated bread knife, cut each log diagonally into slices 1/2 inch (1.5 cm) thick. Place the cookies, cut sides up, in a single layer on the baking sheet. (If necessary, use an additional baking sheet.) Bake until firm, 20 to 30 minutes, flipping them midway through baking. Let cool completely; they’ll continue to firm up as they cool.
Storage
Step 9
The biscotti will keep in an airtight container for up to 1 week.
Variation
Step 10
Add 1/3 cup (55 g) of cocoa nibs to the dough along with the almonds and chocolate chips.
tip
Step 11
Coarse-crystal sugar, such as turbinado, Demerara, or raw sugar, is available in well-stocked supermarkets, specialty stores, or online (see Resources, page 270). If you can’t find it, use regular granulated sugar, or simply omit the egg wash and sugar coating.
