These dried cherry chocolate biscotti pair wonderfully with your afternoon coffee or tea.

Dried Cherry Chocolate Biscotti

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 and cherries.
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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