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These dried cherry chocolate biscotti pair
wonderfully with your afternoon coffee or tea.
Dried Cherry Chocolate
- 2 cups all purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup unblanched whole almonds
1 cup dried cherries
3 large eggs
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
8 ounces semisweet chocolate, melted
- Preheat the oven to 350°F (175°C).
- In a medium mixing bowl, combine the flour,
cocoa powder, baking powder, salt and cinnamon. Stir in the almonds
- In another mixing bowl, whisk the eggs,
sugar, and vanilla until smooth.
- Stir the dry ingredients into the egg
mixture, mixing well.
- Turn the dough onto a lightly floured
work surface. Knead the dough 3 or 4 times. Shape the dough into
a log, about 12-inches long and 4-inches wide. Place the dough
on a parchment-lined baking sheet* and bake for about 30 minutes,
or until golden and firm to the touch. Remove from the oven and
cool completely on a wire rack.
- Using a serrated knife, slice the loaf
diagonally into 1/4-inch slices. Place the slices on the parchment-lined
baking sheet and bake for an additional 12 to 14 minutes or until
golden and crispy. Remove from the oven and cool completely on
a wire rack.
- Dip half of each biscotti in the melted
chocolate and place back on the parchment-lined baking sheet
and refrigerate until the chocolate sets.
Makes 4 dozen.
*Save yourself unnecessary expense by reusing
the parchment lining, you will need it twice more during the
preparation of the recipe.
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