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Author Notes: My Mom asked me to bake her some biscotti that ended up being around 100 calories (hence the mini), still tastes good (use good chocolate!), and didn't have anise. So here you go... Also if your a fan of the sea salt/chocolate combo sprinkle about a 1/4-1/2 tsp into the chocolate when you melt it. Sooo good. —Chelle
Makes: 28 biscotti
ounces almond paste (about 3/4 cup crumbled)
tablespoons butter, well chilled
teaspoon baking powder
teaspoon salted butter
teaspoon vanilla extract
cup dried cherries
ounces semi sweet chocolate chips
- In a large mixing bowl add sugar, crumbled almond paste, and grate (with a cheese greater) or cut in chilled butter. Add flour baking powder and salt. Using a fork mix until crumbly.
- Add dried cherries and almonds. Mix together.
- In a separate bowl whisk together eggs and vanilla extract until the eggs are bubbly. Add eggs mixture to the flour crumble mixture and mix well with fork. When well mixed use hands to press dough tother to form a ball.
- On a lightly floured counter, roll dough into a long 1" thick snake. Cut in half. Transfer each half to a foil lined baking tray. Press each snake down into a flat on top, rectangle shape. Try and keep the thickness even all along the rectangle. Pat sides to flatten as well.
- Bake at 350* for about 35 min, until rectangles are browned and relatively firm to the touch. Remove from oven and cool for 15 min.
- Slice each rectangle on the diagonal into 14 slices. Place each slice flat on the baking tray and return to the oven to bake for an additional 10-15 min. Remove from oven and cool completely before dipping in chocolate.
- In a small saucepan melt semi sweet chocolate chips and cream (or milk) together, stirring frequently to prevent burning. Dip the backs of each biscotti into the chocolate and place chocolate side up to cool. Drizzling the chocolate or dipping one end of the biscotti lengthwise in the chocolate also creates a pretty effect.