Dried Cherry and Chocolate Biscotti

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   In a mixing bowl, sift the flour, cocoa powder, baking powder, salt and cinnamon.

3. 3

   Stir in the almonds and cherries.

4. 4

   In another mixing bowl, whisk the eggs, sugar, and vanilla until smooth.

5. 5

   Stir the dry ingredients into the egg mixture.

6. 6

   Mix well.

7. 7

   Lightly dust the work surface.

8. 8

   Turn the dough onto the surface and knead the dough a couple of times.

9. 9

   Shape the dough into a log, about 12 inches long and 4 inches wide.

10. 10

    Place the dough on a parchment lined baking sheet and bake for about 30 minutes, or until golden and firm to the touch.

11. 11

    Remove from the oven and cool completely on a wire rack.

12. 12

    Using a serrated knife, slice the bread diagonally into 1/4-inch slices.

13. 13

    Place the slices on a parchment lined baking sheet and bake for an additional 12 to 14 minutes or until golden and crispy.

14. 14

    Remove from the oven and cool completely a second time on a wire rack.

15. 15

    Dip half of each biscotti in the melted chocolate and place on a parchment lined baking sheet and refrigerate until the chocolate sets.

* Per serving · 4 servings · Values may vary.

No additional tips available.