-
1
Preheat oven to 350u00b0 F.
-
2
Butter and flour two large baking sheets or line with silpats.
-
3
Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a large bowl.
-
4
In an electric mixer fitted with the paddle, beat together butter and granulated sugar until light and fluffy, 3 to 5 minutes. Add eggs, vanilla, and cherry extract. Beat until well combined.
-
5
Incorporate the flour mixture on cup at a time to form a stiff dough.
-
6
Turn the mixer on the lowest setting and add the almonds, cherries, and chocolate chips. Mix just until combined.
-
7
Turn the dough out onto wax paper on the counter and divide into four equal parts.
-
8
Flour your hands and work directly on one of the prepared baking sheets. Form two sections of dough into two slightly flattened logs, each about 12 inches long and 2 inches wide.
-
9
Repeat with the other two logs on the second prepared baking sheet.
-
10
Bake logs for 35 minutes, or until slightly firm to the touch.
-
11
Cool biscotti logs on the baking sheets for 5 minutes and then transfer to a cutting board.
-
12
Cut biscotti logs diagonally into 3/4-inch slices.
-
13
Remove silpats from baking sheets (if using) and stand individual biscotti slices on their bottoms on sheets. The biscotti from two logs should fit on one baking sheet.
-
14
Return the baking sheets to the oven and bake biscotti until crisp, about 5-10 minutes. Remove sheets from oven and let biscotti sit on baking sheets for about 5 minutes.
-
15
Transfer biscotti to a rack and cool completely.
