A taste of a traditional Italian ice cream in cookie form.
1/2 c unsalted butter
1 c sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 1/2 c flour
1 1/2 tsp baking powder
1/4 tsp salt
1 c shelled pistachios, coarsely chopped
1 c drained maraschino cherries, stemmed and patted dry
3/4 c chocolate chips (or 1 bar of dark chocolate, I used Green & Black’s 70% cacao dark chocolate)
Preheat oven to 325° F. Line a baking sheet with parchment paper, or a Silpat.
In a mixer combine softened butter and cream, then add sugar and cream until light and fluffy. In another bowl mix the flour, baking powder and salt.
Beat in eggs, one at a time, mixing well, then add almond extract. With mixer on lowest level add flour mixture slowly and mix until combined. Add the pistachios, cherries and chocolate chunks (if using) and fold by hand with a spatula.
Divide dough into two balls and form into a loaf shape, approximately an inch in height and place on baking sheet 4” apart.
Bake for 40 minutes or until the loaf edges start to brown. Remove from oven and let cool until you are able to handle them. Remove to a cutting board and use a bread knife to cut diagonal slices 1/2” thick.
Transfer slices to baking sheets placing them cut side up. Bake for 15-20 minutes or until edges are golden and cookies are almost completely crispy. Cool on rack. (The original recipe suggests reducing the oven temperature for this step but I found the cookies did not crisp up enough so I highly recommend using 325 throughout.)
When the cookies are cool, break up your chocolate bar and place in a microwavable bowl. Microwave on high for 1 minute and stir. Continue to microwave at 10 second intervals until chocolate is almost completely melted. It will continue to melt as you stir so please remove when there are a few small lumps remaining. If you overheat the chocolate it will seize and will be unusable, so watch your machine closely.
Using a spoon, drizzle the melted chocolate over the biscotti in a decorative fashion. Try not to lick the spoon. Set biscotti in a cool place until the chocolate has completely hardened then transfer to an airtight tin or zippy bag.
(note: I don’t usually use Maraschino cherries as I don’t like all the food coloring, however in this cookie looks really do matter which is why I did use them. You can use well drained pitted cherries in syrup if you don’t wish to use the Maraschino cherries.)
Here is a link to the original recipe.