Chocolate Cherry Biscotti Recipes

CHOCOLATE CHERRY BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
• With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
• Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
• Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

CHOCOLATE-CHERRY BISCOTTI

Steps:

• Preheat oven to 350°.
• Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.
• Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.
• Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°.
• Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

CHERRY-CHOCOLATE CHIP BISCOTTI

Steps:

• In a large bowl, beat sugar and oil until blended; Beat in the eggs, egg whites, and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to egg mixture and mix well. Stir in cherries and chocolate chips., Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 3-in. rectangle; place each on a baking sheet coated with cooking spray. , Bake at 350° for 15-20 minutes or until lightly browned. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container.

CHOCOLATE CHERRY BISCOTTI

Steps:

• Preheat oven to 350°F. Spray large cookie sheet with cooking spray or brush lightly with vegetable oil.
• In large bowl using an electric mixer, beat together butter and sugar on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and beat briefly to incorporate.
• In medium bowl, whisk together flour, cocoa, baking powder, and salt. Add to butter mixture and beat on low speed just until incorporated, kneading by hand at the end. Add cherries and beat on low speed just until incorporated.
• Turn dough onto work surface and if necessary, knead briefly to incorporate any loose cherries. Divide in half and roll each half into 8-inch-long (approximately 1 1/2-inch-wide) log.
• Carefully transfer logs to prepared baking sheet and bake until tops are firm to touch and bottoms are light golden, about 25 minutes. Cool on baking sheet on rack 1 hour. Reduce oven temperature to 250° F. Using serrated knife, cut logs on a slight diagonal into 12 (1 1/2-inch-thick) slices. Return biscotti to baking sheet, cut-sides down. Bake, turning over once, until dry and crisp, about 45 minutes. Transfer to rack and cool completely.

CHOCOLATE-DIPPED CHERRY BISCOTTI

Steps:

• Preheat the oven to 350F and line a baking sheet with parchment paper.
• Combine the dry ingredients first: whisking together the flour, baking powder and salt in a medium bowl.
• In a large bowl, beat the sugar, lemon zest and butter until creamy. Add the eggs one at a time, beating until incorporation and scraping down the sides in between.
• Add the flour mixture and beat until just blended, then stir in the cherries and (optional) pistachios.
• Form the dough into 12" long x 3" wide logs on the parchment paper. Bake for about 40 minutes, or until light golden. Cool for 30 minutes.
• Place the log on a cutting board and use a serrated knife to cut diagonally, 1/2"-3/4" slices. Lay the slices on the baking sheet and bake for another 15 minutes, or until they are a pale golden color. While they are cooking, get a pot of water boiling for your double boiler. Cool completely on a wire rack.
• Place the chocolate chips in a small pot set over the pot of simmering water. Stir constantly to avoid burning the chocolate. When the chocolate is completely melted, dip the ends of the biscotti in and set them on a parchment sheet to set. Place all the biscotti in the refrigerator for about a half hour, until the chocolate firms up.
• They can be made ahead, or frozen for up to 3 weeks.