Chocolate Cherry Almond Biscotti


I really like biscotti. I prefer mine crunchy to the touch but then soft immediately after you dunk it into coffee. So delicious. This super simple recipe using Theo Chocolate takes a basic oil based biscotti and pairs it with a chocolate cherry almond bar. It sounds fancy but it's so easy to make and much more cost effective then buying the almonds, cherries and chocolate individually. Enjoy!
1/4 cup vegetable oil
3/4 cup white sugar*
2 teaspoons vanilla extract*
3 eggs
1 3/4 cups all-purpose flour
1/4 teaspoon of salt
1 teaspoon baking powder                                                                                                       

 Theo Dark Chocolate Cherry Almond Bars*

-Dump all the ingredients into a bowl and mix it up until everything is incorporated
-Chop up one of the chocolate bars and add it to the mixture
-Divide the mixture in half
-Create 2 small loafs about 3 inches across and 6 inches long and place them on a greased baking sheet or a non stick baking stone
-Bake at 275 degrees for about 30 minutes
-Pull out the loaf and cut into 1 inch strips ( check the pictures above for an idea of what I mean here)
-Flip the strips onto their sides and place the dish back in the over for 10 more  minutes
-After baking let them cool
For dipping: Melt the second bar of chocolate for dipping or decoration. Be sure to not burn the chocolate. Low and slow is the game when melting chocolate. You can either drizzle chocolate across the tops of your biscotti or dip the bottoms so they look like the ones shown above. I really like the way we did it above 'cuz you get all the chunks of almond on the bottom which adds a little rustic character. To do what we did above simply pour melted chocolate on a sheet of wax paper and place the biscotti directly on top. Then place the biscotti on their side while the chocolate dries. When you are done dipping roll the wax paper with the chocolate on it into a straw like form and drink it...because it would be unethical to waste ethical least that's what I told myself.

You can make these a day in advance if you store them in a tightly sealed container. They'll still taste good a couple days later but you wont get as good of a crunch. Another fun part about this biscotti recipe is that by simply changing the chocolate you use you can have a few different flavors from the same batch of batter! I really enjoyed Theo's coconut dark chocolate and I think this recipe would also be yummy with the chocolate we used for our Madeline recipe.

The lovely tablecloth, slate tray and oven mitt are shown above c/o Seven Hopes United. 

*These ethical ingredients can be purchased at Whole Foods Market or various online retailers.