Chocolate Cornmeal Biscotti with Dried Cherries & Almonds

Chocolate Cornmeal Biscotti

with Dried Cherries & Almonds

80 MIN
$9.99 9 Servings
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. Our take on the classic Italian cookie features a dough of cocoa powder and cornmeal mixed with bites of tart cherries, chocolate chips, and almonds—baked, sliced, and baked again to develop their characteristically hard, crunchy texture, which is perfect for dunking into your morning coffee!
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    240 Cals (est.)
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fresh
ingredients
Chocolate Cornmeal Biscotti with Dried Cherries & Almonds
Title
  • 1 cup All-Purpose Flour
  • ½ cup Cornbread Mix
  • ¼ cup Dutch Processed Cocoa Powder (Processed With Alkali)
  • 2 oz Salted Butter
  • 5 Tbsps Light Brown Sugar
  • 2 oz Semi-Sweet Chocolate Chips
  • ¼ cup Sugar
  • 3 Tbsps Dried Tart Cherries
  • 2 Tbsps Sliced Roasted Almonds
time-saving
tips & techniques
step-by-step
instructions
Make the dough
1 Make the dough

Place an oven rack in the center of the oven, then preheat to 375°F. Working in 30-second increments, melt the butter in a large bowl in the microwave (or heat in a small pot on the stove, then transfer to a large bowl). Add the granulated sugar, brown sugar, and 1/3 cup of warm water; whisk to combine. In a separate bowl, whisk together the flour, cornbread mix, and cocoa powder. Transfer the dry mixture to the bowl of butter-sugar mixture. Stir until just combined. Add the chocolate chips, cherries, and almonds; stir to incorporate.

Bake the dough
2 Bake the dough

Line a sheet pan with parchment paper. Transfer the dough to the parchment and spread into an even, 9-inch by 5-inch rectangle. Bake 32 to 36 minutes, or until mostly cooked through (the dough should feel solid and slightly hollow). Carefully transfer to a cutting board and let cool about 20 minutes.

Slice, bake & serve the biscotti
3 Slice, bake & serve the biscotti

Using a serrated knife, slice the cooled dough into 1-inch-thick pieces. Return to the sheet pan and arrange in an even layer. Bake the biscotti 15 to 17 minutes, or until cooked through and hardened. Remove from the oven and let cool completely before serving. Enjoy!

Tips from Home Chefs

Chocolate Cornmeal Biscotti

Make the dough
1 Make the dough

Place an oven rack in the center of the oven, then preheat to 375°F. Working in 30-second increments, melt the butter in a large bowl in the microwave (or heat in a small pot on the stove, then transfer to a large bowl). Add the granulated sugar, brown sugar, and 1/3 cup of warm water; whisk to combine. In a separate bowl, whisk together the flour, cornbread mix, and cocoa powder. Transfer the dry mixture to the bowl of butter-sugar mixture. Stir until just combined. Add the chocolate chips, cherries, and almonds; stir to incorporate.

2 Bake the dough

Line a sheet pan with parchment paper. Transfer the dough to the parchment and spread into an even, 9-inch by 5-inch rectangle. Bake 32 to 36 minutes, or until mostly cooked through (the dough should feel solid and slightly hollow). Carefully transfer to a cutting board and let cool about 20 minutes.

Bake the dough
Slice, bake & serve the biscotti
3 Slice, bake & serve the biscotti

Using a serrated knife, slice the cooled dough into 1-inch-thick pieces. Return to the sheet pan and arrange in an even layer. Bake the biscotti 15 to 17 minutes, or until cooked through and hardened. Remove from the oven and let cool completely before serving. Enjoy!

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