Dried Cherry And Chocolate Biscotti

Recipe Ingredients

2 cups	125g / 4.4oz	Flour
1/4 cup	27g / 1oz	Cocoa powder
2 teaspoons	10ml	Baking powder
1		Salt
1/4 teaspoon	1.3ml	Cinnamon
1 cup	93g / 3.3oz	Unblanched whole almonds
1 cup	62g / 2.2oz	Dried cherries
3 cups	594g / 20oz	Eggs (large)
3/4 cup	148g / 5.2oz	Sugar
1 teaspoon	5ml	Pure vanilla extract
8 oz	227g	Semisweet chocolate - melted

Recipe Instructions

Preheat the oven to 350 degrees.

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 service 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.

This recipe yields 4 dozen biscotti.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C09)

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