Chocolaty Cherry Biscotti

Recipe by Annacia
READY IN: 45mins
YIELD: 24 cookies




  • 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.