Chocolate-Cherry Biscotti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 40 |
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Our Test Kitchens staffers found that using a serrated knife works best for cutting the rolls after the first bake time. If you're a fan of dried cranberries, they make a great substitute for dried cherries. Ingredients:
2 cups all-purpose flour |
1 cup whole-wheat flour |
1/4 teaspoon salt |
1 cup sugar |
3 large eggs |
2 tablespoons vegetable oil |
2 teaspoons vanilla extract |
1 1/2 teaspoons almond extract |
2/3 cup dried tart cherries |
1/2 cup semisweet chocolate chips |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.
3. Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.
4. Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°.
5. Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
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