In America, twice baked cookies are known as Biscotti. The word biscotti comes from the Latin word biscoctus, meaning twice baked or cooked. Biscotti made with a fat, such as butter or oil, will have a softer texture and shorter shelf life. These are made without butter or oil. In Italy biscotti are called cantucci or cantuccini.
3 large eggs
3 large eggs
1 cup granulated sugar
2 t pure vanilla extract
¾ cup unsweetened cocoa powder
1 T instant espresso powder
2 ½ cups all-purpose flour
1 t Baking powder
½ t baking soda
¼ t fine sea salt
1 cup shelled, unsalted pistachios
1 cup dried cherries
1 cup dark chocolate (preferably 70% cacao), chopped
Preheat oven to 350 degrees F.
In a mixer fitted with a paddle, beat the eggs, sugar, and vanilla extract until light and fluffy.
In a separate bowl, whisk together the cocoa powder, espresso powder, flour, baking powder, baking soda, and salt.
Slowly add the dry ingredients to the mixer, while it is running.
With a wooden spoon, gently stir in the chopped chocolate, dried cherries, and pistachios
Shape dough with lightly floured hands into 2 logs of 8 by 3 inches.
Place on a lightly oiled baking sheet and bake for 30 minutes.
Remove from oven and let cool for 20 minutes.
Slice into ½ inch slices and lay on sides.
Reduce oven to 300 degrees F and bake for 12 minutes.
Carefully flip them over and bake another 12 minutes.
Cool completely before serving or storing in an airtight container.