Chocolate-Cherry-Almond Biscotti

Chocolate and cherries are a great combination. So are chocolate and almonds. Fortunately, almonds are among the lowest in fat of all the nuts, so you can use a fair amount of them in these long, slender cookies. As with many chocolate desserts, the biscotti taste better a day or two after they are made, when the flavors have had a chance to meld. The cookies ship well, too, so keep them in mind for holiday gift-giving. If possible, use insulated baking sheets, which are constructed with an air pocket between two layers of metal, to protect against overbrowning.
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