Sometimes I bake a lot but don't blog much. My kitchen might be a mess, or I might be whipping up favorite recipes that have already been posted. This week I made cornmeal biscotti again, and I tried tinkering with a muffin recipe, but it wasn't super great. I intended to keep working on it until it was perfect and then blog about it, but the cookbooks and measuring cups and notes just cluttered up the counter for several days without any progress. I finally cleaned it up and made something else. Something chocolaty.
This recipe is taken directly from MyRecipes but I used slivered almonds instead of hazelnuts.
3/4 cup slivered almonds
1/3 cup dried cherries, coarsely chopped
2 Tablespoons crystalized ginger, finely chopped
6 ounces bittersweet chocolate
Heat the oven to 350 degrees and spread the nuts on a pan. Toast them in the hot oven until they just barely begin to toast and smell nice. Watch closely because burnt almonds are gross.
Place the chocolate in a microwave safe bowl. I use ghirardelli 60 cacao bittersweet chocolate chips. Turn the microwave to a medium or low power and heat the chocolate, stopping every 15 seconds to stir. Again, watch it closely so that it doesn't scorch. Once the chocolate is smooth, stir in the almonds, cherries, and ginger and spread on a baking sheet lined with foil or paper. I like to spread it as thinly as possible. Place the tray in the freezer until solid. Break into pieces and enjoy.
This treat is just right. Chocolate with the crunchy almonds, tart cherries and zingy spice of the ginger is a very satisfying dessert.
P.S. I am working on the blog design, trying to streamline and simplify. Please bear with me.