Email to Heather      

Recipe Categories: WolfPrncez's HOME PAGEAPPETIZERS BISCOTTI BISCUITS BREAD CAKESandPIES CASSEROLES COOKIES DESSERTS DIPS FRUIT GARNISHES JAMSandJELLIES MINITURE-DESSERTS MUFFINS NUTMIXES-CUPS PASTRIES PETIT-FOURS QUICHE RELISHES SALADandDRESSING SANDWICHES SCONESandCRUMPETS SIDE_DISH SORBET SOUPS SPREADS TARTS TEASandBEVERAGES

Dried Cherry and Chocolate Biscotti

Yield: 4 dozen
Prep Time: 25 minutes
Cook Time: 50 minutes





List of Ingredients



• 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
  






Instructions



1. Preheat the oven to 350 degrees F.
   
2. In a mixing bowl, sift the flour, cocoa powder, baking powder, salt and cinnamon. Stir in the almonds and cherries.
   
3. In another mixing bowl, whisk the eggs, sugar, and vanilla until smooth. Stir the dry ingredients into the egg mixture. Mix well.
   
4. 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.
   
5. 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.
   
6. 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.
   
7. 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.
   






Final Comments


Recipe copyright Emeril Lagasse, 1999
For more of Emeril's recipes, go to Emerils.com.