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1¾ cups (7½ oz/210 g) plus

1 tablespoon all-purpose flour,

plus more for dusting

½ teaspoon baking powder

¼ teaspoon kosher salt

½ teaspoon ground cinnamon

½ cup (4 oz/115 g) unsalted

butter, at room temperature

¾ cup (5 oz/140 g) sugar

2 large eggs, at room temperature

2 teaspoons vanilla bean paste

1 cup (6 oz/170 g) dried tart

cherries

¾ cup (3¾ oz/110 g) hazelnuts,

toasted, skinned, and coarsely

chopped

1 tablespoon Frangelico

1 teaspoon grated orange zest

1 cup (6 oz/170 g) semisweet

chocolate chips

1 tablespoon canola oil

Flaky sea salt, for sprinkling

MAKES ABOUTMAKES ABOUT

3 DOZEN BISCOTTI3 DOZEN BISCOTTI

Cherry & Hazelnut

Chocolate-Dipped Biscotti

Also known as cantucci, these Italian biscuits are twice baked to achieve their signature crunchy

texture. While coffee is a favorite accompaniment, dessert wines, notably Vin Santo, are another

traditional pairing. Look for a wine with tasting notes of dark fruits or toasted nuts.

Place 1 rack in the upper third and 1 rack in the lower third of the oven and preheat to

350°F (180°C). Line 2 baking sheets with parchment paper.

In a bowl, sift together the flour, baking powder, salt, and cinnamon. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high

speed until fluffy and pale yellow, about 2 minutes. Add the sugar and beat until combined,

about 1 minute. Reduce the speed to low and add the eggs one at a time, beating well after

each addition. Add the vanilla and beat until combined, about 1 minute. Stop the mixer and

scrape down the sides of the bowl. Slowly add the flour mixture and beat on low speed until

incorporated, about 2 minutes. Beat in the cherries, hazelnuts, Frangelico, and orange zest

until evenly distributed. The dough should be very soft.

Turn the dough out onto a well-floured work surface and divide in half. Using well-floured

hands, transfer half of the dough to 1 of the prepared baking sheets and shape into a log

about 12 inches (30 cm) long and 1

1

/

2

inches (4 cm) in diameter. Place on one side of the

sheet. Repeat with the remaining dough, leaving at least 4 inches (10 cm) between the logs

(they will spread a bit as they bake).

Bake until the edges of the logs are golden, 25–30 minutes. Transfer the baking sheet to a

wire rack and let the logs cool for 10 minutes. Using a serrated knife, cut the logs, still on

the sheet, on the diagonal into slices about

1

/

2

inch (12 mm) wide. Carefully turn the slices

on their sides; when you run out of room on 1 baking sheet, start transferring slices to the

other prepared baking sheet. Return both sheets to the oven, placing one sheet on the top

rack and the other sheet on the lower rack.

Bake until the edges of the biscotti are golden, 10–12 minutes. Transfer the baking sheets to

wire racks and let the biscotti cool completely on the sheets.

Meanwhile, line another baking sheet with parchment paper. Place the chocolate chips in a

heatproof bowl set over but not touching barely simmering water in a saucepan and heat,

stirring often, until melted and smooth. Whisk in the oil until smooth. Remove from the heat.

Dip one end of each biscotti into the melted chocolate, using a spoon to coat half of the

biscotti with the chocolate. Carefully shake off the excess. Place on the prepared baking

sheet and sprinkle with sea salt. Refrigerate until the chocolate is set, about 30 minutes.

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COOKIES, BARS & BROWNIES