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Chocolate Cherry Biscotti
Ingredients:
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| Directions: | |
| In a large mixing bowl, beat butter for 30 seconds. Add sugar, cocoa and baking powder. Beat until combined. Add eggs and beat until combined. Beat in flour. Stir in semi-sweet and milk chocolate chips and cherries. Divide dough in half and shape each half into a nine-inch long roll. Place on lighly greased cookie sheet, five inches apart. Flatten rolls until two inches wide. Bake at 375 degrees for 20 minutes, or until toothpick inserted near middle comes out clean. Cool on cookie sheet for one hour. Wrap cooled rolls in plastic and let stand overnight at room temperature. Using a serrated knife, cut each roll diagonally in 1/2 inch thick slices. Place slices on ungreased cookie sheet and bake at 325 degrees for 8 minutes. Turn over and bake 7-10 minutes, or until dry and crisp. Cool on wire rack. Melt white morsels with shortening, dip one side of cookies in mixture and let set at room temperature. Makes 30. These cookies freeze well. Note: If you prefer a more chewy cookie, bake for a shorter amount of time. | |
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