|
Chocolate-Cherry Biscotti
from pamelamanley.com
|
2 1/4
|
cups |
All-Purpose Flour |
|
1/3
|
cup |
Cocoa Powder |
|
2
|
teaspoons |
Baking Powder |
|
|
pinch |
Salt |
|
1/4
|
teaspoon |
Ground Cinnamon |
| 1 |
cup |
Dried Cherries |
|
1
|
cup |
Semi-sweet Chocolate Chips |
|
1
|
teaspoon |
Vanilla |
|
3
|
|
Eggs |
| 3/4 |
cup |
Sugar |
| |
|
|
| 10 |
ounces |
Sweetened Chocolate -- melted |
1. Preheat the oven to 350
degrees F.
2. In a mixing bowl, whisk together flour,
cocoa powder, baking
powder, salt and cinnamon.
Stir in the chocolate chips and
cherries.
3. In another mixing bowl, whisk the eggs
until well-combined then add the sugar as
you continue to whisk the eggs. Add the vanilla.
Stir until smooth.
4. Fold the dry ingredients into the egg
mixture. Mix well in a slight kneading motion.
5. Shape the dough into a log, the length
of your cookie sheet on a lightly greased parchment lined baking sheet.
6. Bake for about 30 minutes, or until firm
to the touch. Remove from the oven and cool.
7. Slice the log into ¼" slices.
8. Place the slices on a parchment lined baking sheet and bake
for an additional 10 to 15 minutes or until
crispy.
9. Remove from the oven and cool completely
again.
10. Melt the 8 ounces chocolate over a hot-water
bath or in the microwave. Dip half of each
biscotti in the melted chocolate (or drizzle chocolate over biscotti slices)
and place on a parchment* lined baking sheet
and allow chocolate to dry.
* Freezer paper works well too.
Yield: Approximately 24 cookies
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