Chocolate Cherry Biscotti

by Kathleen Morrison

Servings: 3 dozen

INGREDIENTS

3/4 cup whole dried cherries
3/4 cup hearty red wine or water, warmed
3 eggs
1-1/4 cups sugar
1/4 cup sweet butter
10 oz. bittersweet chocolate, melted
6 tbsp. cocoa
2 tsp. vanilla extract
1 tsp. baking powder
3-1/2 cups unbleached all-purpose flour (or more)

INSTRUCTIONS

Preheat the oven to 325°F. 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 2 15-inch logs, 1-1/2 inches in diameter. Bake on parchment paper in a preheated oven for 20-25 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 singlelayer on baking sheet and return to oven and bake for an additional 10 minutes. Store airtight for up to 1 month.

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