Chocolate-Cherry Biscotti |
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Prep Time: 22 Minutes Cook Time: 51 Minutes |
Ready In: 73 Minutes Servings: 30 |
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Biscotti are Italian cookies that are often served with a cup of coffee. They are naturally hard, dense cookies, but they soften when dipped in coffee or milk. Ingredients:
2 1/3 cups all-purpose flour |
1/2 cup unsweetened cocoa |
2 teaspoons baking powder |
1/8 teaspoon salt |
2/3 cup chopped dried cherries |
2 (3-ounce) bars dark baking chocolate (such as ghirardelli), coarsely chopped and divided |
3 large eggs |
1 cup sugar |
2 tablespoons canola oil |
2 teaspoons vanilla extract |
cooking spray |
2 tablespoons vegetable shortening |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Add cherries and 1/4 cup chocolate; make a well in center of mixture. Combine eggs and next 3 ingredients, stirring with a whisk; add to flour mixture, stirring to form a stiff dough. Knead dough until blended.
3. Divide dough in half. Shape each half into an 8-inch-long roll on a large baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
4. Bake at 350° for 30 minutes. Remove rolls from pan, and cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices using a serrated knife. Place slices, cut sides down, on pan. Bake at 350° for 10 minutes on each side. Remove from pan; cool completely on a wire rack.
5. Combine remaining chocolate and shortening in a small glass bowl. Microwave at HIGH 1 minute or until melted and smooth, stirring once. Dip 1 end of each cookie into melted chocolate, and place on wax paper. Let stand 1 hour or until chocolate is firm.
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