Chocolate Cherry Almond Biscotti

By 1For_Him

- Be sure to chop the cherries and almonds well to ensure easy slicing of the biscotti.
- Watch the biscotti closely during the second round of baking to achieve the perfect dry biscotti texture.
- Wet hands are very helpful in forming the logs of dough on the baking sheet.

Ingredients

• 1/4 cup of unsalted butter, softened
• 1/4 cup plus 2 Tablespoons of Truvía® Baking Blend
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup dried tart cherries, chopped
• 3/4 cup dark chocolate chips
• 3/4 cup almonds, chopped

Preparation

Step 1

1. Preheat oven to 300°. Line a rimmed baking sheet with parchment paper and set aside.

2. In a medium sized bowl, whisk together flour, baking powder and salt. Set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and Truvía® Baking Blend until light and fluffy.

4. Add eggs and vanilla and beat until well blended, about 3-4 minutes, scraping down sides as needed.

5. With the mixer on low, carefully add in the dry ingredients. Mix until a stiff dough forms.

6. Using a sturdy wooden spoon, fold in the cherries, chocolate chips and almonds.

7. Divide dough in half, and using wet hands, form the dough into two 4"x8" flattened logs on the prepared baking sheet.

8. Bake logs of dough for 35-40 minutes or until golden brown. Remove pan from oven and reduce oven temperature to 275°.

9. Allow the baked biscotti logs to cool for about 10 minutes on baking sheet. With a serrated knife, slice the logs into 1/2 inch thick slices. Lay the slices down on the baking sheet and bake for an additional 25-30 minutes or until biscotti are dried.

10. Transfer biscotti to wire racks to cool completely. Serve alongside a cup of coffee or tea.
Notes: