Chocolate Cherry Biscotti

[MadClikr]

Chocolate Cherry Biscotti

These are delicious with coffee or tea, store well in a sealed container or the freezer, and make excellent gifts!

Ingredients:

• 1/2 cup softened butter
• 3/4 cup white sugar
• 3 eggs
• 1 tablespoon almond extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup chopped candied cherries (or re-hydrated dried cherries, with a bit of sugar stirred in)
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup white chocolate chips (optional)

Directions:

1. Preheat oven to 300 degrees F
2. In a large bowl, cream together the sugar and butter. Beat in the eggs one at a time. Stir in the almond extract.
3. In another bowl, combine the flour and baking powder.
4. Stir the dry ingredients into the creamed mixture until moist. Stir in the fruit and chocolate.
5. Divide the dough in half, and shape each half into a loaf about 10 inches long, three inches wide, and an inch or so high. Make sure that the loaves are not too tall or thick, else the dough may not set properly.
6. Bake until light golden brown and set, about half an hour. Allow to cool until they can be handled, and then, using a serrated knife, cut half inch strips on a bias. Arrange the slices, cut side down, and bake again for about ten minutes, until the bottoms begin to brown. Flip, and bake another ten minutes until crisp.
7. Allow to cool thoroughly, and if desired, drizzle with melted white chocolate.
8. Store in an air tight container, and enjoy!

[Lutthiriush]

Active Time: 15 MinutesTotal Time: 13 HoursYield: Serves 10 RECIPE INGREDIENTS1 2/3 cups combined almonds and hazelnuts 8 oz semisweet chocolate, chopped 6 egg whites Pinch salt 1/3 cup superfine sugar 3 1/2 ounces chopped glaceed figs 3 1/2 ounces chopped dried dates 1 3/4 ounces chopped glaceed apricots DIRECTIONSPreheat the oven to 350 degrees F. Grease a 9-inch springform pan and line with foil.Place the almonds and hazelnuts, and chocolate in the bowl of a food processor and process until fine. Beat together the egg whites with a pinch of salt until almost stiff. Gradually add the sugar and continue beating until the mixture forms a meringue.Stir in one-third of the chocolate and nut mixture and one-third of the fruit. Fold through the remaining chocolate and fruit.Pour into prepared pan and bake for 45 minutes. After 45 minutes, turn off the oven and allow the cake to cool in the oven with the door ajar. When cooled, turn out and wrap in plastic wrap and foil and refrigerate over night before serving.Recipe reprinted by permission of Weldon Russell. All rights reserved.Source Cooking