These biscotti&emdash;intensely chocolaty and crunchy, with a sweet-tart zing from the dried cherries&emdash;are great with coffee or as a stand-alone treat.
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup lightly toasted almonds, coarsely chopped
1 cup good-quality semisweet chocolate chips
1/2 cup dried sour cherries, coarsely chopped
Preheat oven to 350 degrees. Place parchment paper over (or, alternatively, butter and flour) a large baking sheet. In a bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside. Using an electric mixer, beat butter and granulated sugar together until light and fluffy. Add eggs and vanilla extract and beat mixture until well combined. Stir flour mixture into butter mixture to form a stiff dough. Stir in almonds, chocolate chips and dried cherries and incorporate thoroughly. Divide dough in half. With floured hands, form each half into a slightly flattened log, 12 inches long and 2 inches wide, and place on the prepared baking sheet. Bake logs for 35 minutes or until slightly firm to the touch. Cool biscotti on the baking sheet for 8 minutes. On a cutting board, cut biscotti diagonally into ¾ inch slices. Arrange biscotti, cut sides down, on the baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Makes approximately 30 biscotti
