Dried Cherry and Chocolate Biscotti

[Guest guest]

Dried Cherry and Chocolate Biscotti

 

Recipe copyright Emeril Lagasse, 1999

 

 

 

2 cups flour

1/4 cup cocoa powder

2 teaspoons baking powder

Pinch of salt

1/4 teaspoon cinnamon

1 cup unblanched whole almonds

1 cup dried cherries

3 large eggs

3/4 cup sugar

1 teaspoon pure vanilla extract

8 ounces semisweet chocolate, melted

 

Preheat the oven to 350 degrees F.

 

In a mixing bowl, sift 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. Mix well. Lightly dust the work

surface. Turn the dough onto the surface and knead the dough a couple of 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 bread diagonally into 1/4-inch slices.

Place the slices on a 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 a second time on a wire rack. Dip half

of each biscotti in the melted chocolate and place on a parchment lined baking

sheet and refrigerate until the chocolate sets.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

***********

My Special Thought To You:

If God Brings You To It, He'll Bring You Through It!

 

 

 

 

 

 

 

Mail Plus - Powerful. Affordable. Sign up now