Chocolate Almond Biscotti

A delicious way to start the day, or anytime- dunk these biscotti cookies in your coffee for a terrific treat!


App. 16


2 cups all purpose flour (less 2 TB) 1 cup whole wheat flour ¼ teaspoon. salt 1 cup sugar (or sugar alternative, such as Splenda) 2 large eggs, room temperature 2 TB vegetable oil (extra virgin olive oil works great) 2 teaspoon. vanilla extract 1½ teaspoon. almond extract ⅔ cup dried tart cherries (or any other dried berries or chopped fruit or mixture) ½ cup semisweet chocolate chips 1 TB baking soda 2 TB unsweetened cocoa powder 2 oz. sliced almonds cooking spray

Nutritional information

No nutrition information available


Preheat oven to 350 deg Lightly spoon flours into dry measuring cups, level w/ knife Combine flours, salt, baking soda, and cocoa powder in a large bowl, stir well with a whisk. Beat sugar and eggs with Cuisinart Stand Mixer on high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Mix in fruit. The mix will be very thick and heavy- do not over-mix. Divide the dough in half, turn out onto a baking sheet coated with cooking spray, shape each portion into a 10 inch long roll. Flatten to 1 inch, and gently flatten ends. Bake at 350 for 25 minutes, or until lightly browned and a toothpick comes out reasonably clean. Remove rolls from the sheet and cool 10 minutes on a wire rack. Reduce oven temp to 325. Cut each roll diagonally into ½ inch slices. Place slices, cut side down, on baking sheet. Bake at 325 for 10 minutes. Remove from oven and turn cookies over, bake 10 minutes more. Remove from baking sheet and cool on wire racks.