Chocolate Dipped Cherry Almond Biscotti for Mother's Day

So if you didn’t know, this Sunday is Mother's Day and I thought that I would send out a little reminder to everyone to buy or bake something for your mommy.

I love my mom, and even though we live in different Provinces, I call her all the time and talk to her for hours. She is always there for me, no matter what is going on. Seriously, there are a million things I could tell you about her but she doesn’t like all that sappy stuff so I will just say that she is THE BEST!

I wanted to send something special for Mother's Day and usually I would send a drawing, but this year she is getting the most amazing biscotti that I have ever tried. You know those delicious chocolate cherry Kashi bars that are incredibly addictive? Well imagine those in cookie form. Yes. So good. I have to send them in the mail tomorrow so look out for Canada Post on Friday mom. Hopefully the mailman won’t eat them before they get delivered.

So Happy Mother's Day, I Love you Mom!
Ian also loves his mommy and we will be having dinner with her on Saturday, where he can tell her in person.


Chocolate Dipped Cherry Almond Biscotti
adapted from Martha Stewart's Cookies Book


1 1/4 cup dried cherries
1/2 cup amaretto
3 cups all purpose flour
2 tsp. Baking powder
1/2 tsp. Salt
4 tbsp. Unsalted butter
1 cup sugar
4 large eggs, (3 whole, and 1 lightly beaten)
2 tsp. vanilla extract
3/4 cup whole blanched almonds
4 oz. good quality chocolate, chopped

Preheat oven to 325 degrees. Heat cherries with amaretto in a saucepan over medium-low heat,stirring some, for 8 minutes. Drain, and keep 2 tbsp. liquid.Sift together the flour, baking powder, and salt. Whisk butter and granulated sugar together. Mix in 3 eggs then mix in cherry liquid and vanilla. Gradually add in flour mixture. Stir in cherries and nuts. On a lightly floured surface, divide dough in half. Shape each half into 12 x 2 or so logs. Flatten logs to 1/2 inch thick. Transfer to two baking sheets lined with parchment paper. Brush logs with the beaten egg; sprinkle with sugar if desired. Bake 35 minutes and let cook for 20 minutes. Cut each log on the diagonal into about 3/4 inch slices. Transfer pieces to baking sheet, standing them up. Bake at 300 degrees, for 14 min. Let cool until crisp. Dip into melted, tempered chocolate and let dry overnight at room temperature.