JACO’S BAYFRONT BAR & GRILL
SCOTT SMITH

 

3 oz. dried tart cherries
2 oz. amaretto
2 tsp. vanilla
6 oz. almond biscotti or vanilla wafers
2 large eggs
4 oz. unsalted butter, melted and cooled
3 ½ oz. sugar
1 tsp. salt
5 oz. unsweetened 22/24 cocoa powder
2 oz. shelled pistachios, lightly toasted and chopped
4 oz. confectioners sugar

Heat the cherries with the amaretto and the vanilla in a sauté pan until all the liquid is absorbed and the cherries are reconstituted. Break the cookies into small pieces or rough cut them with a serrated knife. In a large bowl, whisk the eggs, melted butter, sugar and salt together until you have a mixture with a sheen. Switch to a sturdy spatula and stir in the cocoa in three additions. Stir in the cherries, then the cookies and lastly the pistachios. Lay a sheet of parchment down and butter the paper. Work the dough into a 2” chubby log and make sure there are no hollow spots. Roll the parchment tightly twisting the ends and freeze for 3 hours. To serve, roll the log in confectioners sugar and cut into 1/2” thick slices. Garnish with caramel sauce and mint.