When I think of biscotti I am reminded of the large tubs of Nonni's Biscotti from Costco that my grandmother always had at her house while I was growing up. My grandmother still replenishes her jar every so often, but these days I try to stay away from the processed biscotti and indulge on the real deal, something I've made on my own.
While I normally would have been drawn to a pure chocolate or hazelnut or almond biscotti, I thought it would be interesting to try this recipe combining chocolate and cherries. Can you really go wrong with this combination?? I don't think so! The chocolate and the cherry tasted very nice together and because of the little amount of sugar the biscotti were not overly sweet. This allowed for the chocolate and the cherry to really shine and provide the flavor for each bite. I had a bit of trouble cutting exactly 24 slices, but eventually made it work.
Chocolate Chip-Cherry Biscotti
taken from Weight Watchers
3 PointsPlus per serving
2 cups purpose flour
1 tsp baking powder
1/8 tsp table salt
1 Tbsp canola oil
2/3 cup sugar
1 large egg, beaten
2 large egg whites, beaten
1/2 cup mini chocolate chips
1/2 cup dried cherries
1 Tbsp flour, for rolling out dough
Preheat the oven to 375°F. Coat a baking sheet with cooking spray or parchment paper.
In a large bowl, sift together the flour, baking powder and salt; set aside. In another large bowl, using an electric mixer, beat together the oil, sugar, egg and egg whites until well-combined. Add the flour mixture to the egg mixture, a little at a time, beating with each addition (the dough will be stiff); fold in the chocolate chips and the cherries.
Working on a lightly floured surface, roll the dough into a 13- X 1 1/2-inch log and place on the center of the prepared baking sheet; bake for 25 minutes. Reduce the heat to 350°F and remove the baking sheet from the oven. Cool the dough long enough to cut into 24 diagonal slices. Lay the slices on their sides on the same baking sheet; return to the oven. Bake for 10 minutes; flip and bake until lightly browned, about 5 to 10 minutes more. (24 servings, yields 1 cookie per serving)
You can store the biscotti in an air tight container for up to 10 days. I also froze some of the leftovers and have been defrosting them as needed!