Wednesday, February 20, 2013

Sweet 16th (belated): Chocolate Cherry Biscotti

Hey guys!  Sorry this post is so late, but I took a personal weekend and just didn't get around to baking anything in time for the 16th.  But better late than never right?!  So here is a recipe for delicious chocolate cherry biscotti inspired by a recipe found here.  I've tried a couple variations on this recipe, adding coconut, ginger, etc. but this is my favorite so far.

For the biscotti you need:
2 1/4 cups flour
1/4 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1 cup sugar
4 eggs at room temp.
12 oz. chopped chocolate or chips (bittersweet or semi-sweet)
1 1/2 cups dried cherries coarsely chopped

In a medium mixing bowl sift together the flour, cocoa, soda and salt.  Chop up the chocolate and cherries and set aside.

In the bowl of an electric mixer, combine the eggs and the sugar and mix with a whisk attachment until the mixture holds a ribbon-like texture on the surface for a few seconds when the whisk is raised.  Switch to the paddle attachment and slowly add in the flour mixture.

Gently stir in the chocolate chunks and the dried cherries.  Line some baking sheets with parchment paper and spoon the mixture onto the paper into logs about 3 inches wide and 1/2 and inch thick.  Leave 2 inches or so in between logs to allow for spreading.

It doesn't look pretty, I know.
Bake for 20-22 minutes at 350 degrees until just firm to touch.  Remove from the oven and allow to cool for about 20 minutes on a wire rack.  When the logs are cool enough to handle,  make diagonal slices about 1/2 inch apart.

Place the cookies cut side down on a wire rack in a baking sheet and return to the over for 10-12 minutes. 


 Kid approved!

Happy Baking :)

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