Chocolate-Cherry Biscotti Recipe - Cooking Index
Chocolate-Cherry Biscotti Recipe - Cooking Index
| 3/4 cup | 46g / 1.6oz | Whole dried cherries |
| 3/4 cup | 177ml | Hearty red wine or water - warmed |
| 3 | Eggs | |
| 1 1/4 cups | 247g / 8.7oz | Sugar |
| 1/4 cup | 49g / 1.7oz | Sweet butter |
| 10 oz | 284g | Bittersweet chocolate - melted |
| 6 tablespoons | 90ml | Cocoa |
| 2 teaspoons | 10ml | Vanilla extract |
| 1 teaspoon | 5ml | Baking powder |
| 3 1/2 cups | 218g / 7.7oz | Unbleached all-purpose flour |
| (more flour may be needed) |
Preheat the oven to 325 degrees.
Place cherries and wine in a small bowl and allow to plump for at least 1 hour.
With a mixer, beat the eggs and sugar together until fluffy and light yellow. In a separate small sauce pan melt the butter, chocolate and cocoa together, add vanilla. Fold into the egg mixture. Drain the cherries and stir in. Mix the baking powder and flour together and beat in until the dough pulls away from the sides of the bowl and is just slightly tacky. With floured hands, roll into two 15-inch logs, 1 1/2-inches in diameter.
Bake on parchment paper in a preheated oven for 20 to 25 minutes or until lightly browned and firm to the touch. Remove from oven and cool until logs can be cut on the diagonal into 1/4-inch widths. Place biscotti in a single layer on baking sheet and return to oven and bake for an additional 10 minutes. Store airtight for up to 1 month.
This recipe yields approximately 36 biscotti.
Source:
COOKING RIGHT with John Ash - From the TV FOOD NETWORK - (Show # CR-9649 broadcast 09-12-1996) - Downloaded from their Web-Site - http://www.foodtv.com
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