Chocolaty Cherry Biscotti
photo by Boomette
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
24 cookies
ingredients
- 473.18 ml semi-sweet chocolate chips, divided or 340.19 g semi-sweet chocolate chips
- 473.18 ml all-purpose flour
- 59.14 ml baking cocoa
- 4.92 ml baking powder
- 2.46 ml salt
- 177.44 ml packed brown sugar
- 59.14 ml butter, softened
- 2 large eggs
- 2.46 ml vanilla extract
- 236.59 ml dried cherries, chopped or 141.74 g dried cherries
directions
- Pre-heat oven to 325º F. Grease baking sheet.
- Microwave 2/3 cup morsels in small, uncovered, microwave-safe bowl on high (100%) power for 45 seconds; stir (the chips may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted).
- Combine flour, cocoa, baking powder and salt in small bowl.
- Beat sugar and butter in large bowl until light and fluffy.
- Add eggs and vanilla extract; beat until combined.
- Stir in melted chocolate.
- Gradually stir in flour mixture.
- Stir in cherries and 1 cup chips.
- Shape dough with floured hands on prepared baking sheet into two 9 x 2 1/2-inch logs.
- Bake for 40 minutes or until slightly firm to the touch and cracked on top. Cool on baking sheet for 10 minutes.
- Slide log onto cutting board and cut each log into 12, 3/4-inch slices. Return to baking sheet cut side down.
- Bake, turning once, for 20 minutes or until firm.
- Remove to wire rack to cool completely.
- Place remaining 1/3 cup chocolate chips in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds; knead.
- Cut a tiny corner from bag and drizzle over cooled biscotti.
- Let stand until drizzle is set.
- Store in tightly covered container at room temperature.
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