Chocolate Dipped Cherry Biscotti

The perfect afternoon snack to accompany your coffee or your breakfast on the go. I love the tart cherries against the dark chocolate and the almond slivers add an extra crunch. Enjoy!
Chocolate Dipped Cherry Biscotti
This recipe makes 3.5 dozen biscotti

3/4 cup butter, room temperature
1 cup white sugar
4 eggs
2 teaspoons vanilla extract
Pinch of salt
Zest of ½ lemon
3 cups all-purpose flour
2 teaspoons baking powder
1 cup dried cherries
½ cup almond slivers
1 cup dark chocolate chips

Preheat your oven to 350 degrees F and grease a large cookie sheet or two medium sized ones.

Begin by creaming together the butter and sugar until they are well incorporated. Add the eggs in one at a time to ensure they are incorporated into the batter before adding the next one. Finally, add the vanilla extract and beat it into the mixture.

Stir the flour, salt, lemon zest and baking powder into the wet mixture until it is blended together. You do not want to overwork this. Mix in the dried cherries and almond slivers.

Dust your hand and a clean countertop with flour and divide the dough into two equal parts. Shape the dough with your hands into two logs that resemble bread loaves that are 3-4 inches wide. (After their first baking, you will be cutting these loaves diagonally into 3/4 inch slices and baking them on their sides to create the biscotti pieces.)

Place these two rolls at least 5 inches apart on the baking pan and bake for 20-25 minutes until they are lightly golden brown. If you allow it to go past this phase, they may burn the second time they are baked.

Allow the loaves to cool for at least 15 minutes and cut then with serrated bread knife on a diagonal making each piece ½-¾ inches. Rearrange these slices on the cookie sheet on their sides (you lay the pieces down.)

Bake the pieces for an additional 8 to 10 minutes until the tops and bottoms are golden brown. Let them cool in parchment paper.

Melt the chocolate in your microwave, stirring them every 15-25 seconds and dip the biscotti and place back on the parchment paper. Once they have cooled, store in an airtight container for up to 10 days.


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