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Chocolate-Cherry Biscotti

Randy Mayor; Lydia DeGaris-Pursell
Yield 40 biscotti (serving size: 1 biscotto)
Our Test Kitchens staffers found that using a serrated knife works best for cutting the rolls after the first bake time. If you're a fan of dried cranberries, they make a great substitute for dried cherries.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 2/3 cup dried tart cherries
  • 1/2 cup semisweet chocolate chips
  • Cooking spray

Nutrition Information

  • calories 81
  • caloriesfromfat 22 %
  • fat 2 g
  • satfat 0.7 g
  • monofat 0.6 g
  • polyfat 0.5 g
  • protein 1.6 g
  • carbohydrate 14.6 g
  • fiber 0.6 g
  • cholesterol 17 mg
  • iron 0.5 mg
  • sodium 20 mg
  • calcium 6 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.

  3. 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.

  4. 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°.

  5. 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.