Peppery Chocolate-Cherry Biscotti

• 3/4 cup (90 g) dried sour cherries, coarsely chopped
• 2 tablespoons (30 ml) kirsch, grappa, or rum
• 2 cups (280 g) all-purpose flour
• 3/4 cups (75 g) unsweetened Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3 large eggs, plus 1 large egg for glazing
• 1 cup (200 g) granulated sugar
• 1/2 teaspoon almond extract
• 1 cup (125 g) almonds, toasted and coarsely chopped
• 3/4 cup (120 g) bittersweet or semisweet chocolate chips
• 2 tablespoons (30 g) coarse-crystal sugar, for sprinkling (see Tip)

1. Preheat the oven to 350F (175C).
2. Line a baking sheet with parchment paper or a silicone baking mat.
3. In a small saucepan, combine the dried cherries and kirsch, grappa, or rum.
4. Bring to a boil, then remove from the heat, cover, and let cool to room temperature.
5. Into a medium bowl, sift together the flour, cocoa powder, baking soda, salt, and pepper.
6. In a large bowl, whisk together the 3 eggs, granulated sugar, and almond extract.
7. Gradually stir in the flour mixture, then add the cherries and their soaking liquid, the almonds, and the chocolate chips and mix just until the dough comes together.
8. On a lightly floured work surface, divide the dough in half.
9. Using dampened hands, shape each half into a log 3 inches (8 cm) in diameter.
10. Set the logs lengthwise on the prepared baking sheet, evenly spacing them apart.
11. Dampen your hands and gently flatten the tops of the logs.
12. In a small bowl, whisk the remaining egg.
13. Generously brush the logs with the egg wash, then give the logs a second coat.
14. Sprinkle each log with 1 tablespoon coarse-crystal sugar.
15. Bake, rotating the baking sheet midway through baking, until the logs feel firm to the touch, about 25 minutes.
16. Remove the baking sheet from the oven and decrease the oven temperature to 300F (150C).
17. Let the logs cool on the baking sheet for 10 to 15 minutes.
18. Transfer the logs to a cutting board.
19. With a serrated bread knife, cut each log diagonally into slices 1/2 inch (1.5 cm) thick.
20. Place the cookies, cut sides up, in a single layer on the baking sheet.
21. (If necessary, use an additional baking sheet.)
22. Bake until firm, 20 to 30 minutes, flipping them midway through baking.
23. Let cool completely; theyll continue to firm up as they cool.
24. The biscotti will keep in an airtight container for up to 1 week.
25. Add 1/3 cup (55 g) of cocoa nibs to the dough along with the almonds and chocolate chips.
26. Coarse-crystal sugar, such as turbinado, Demerara, or raw sugar, is available in well-stocked supermarkets, specialty stores, or online (see Resources, page 270).
27. If you cant find it, use regular granulated sugar, or simply omit the egg wash and sugar coating.

sour cherries, grappa, flour, cocoa powder, baking soda, salt, freshly ground black pepper, eggs, sugar, almond, almonds, bittersweet, coarsecrystal sugar

Taken from www.epicurious.com/recipes/food/views/peppery-chocolate-cherry-biscotti-379643 (may not work)