Biscotti are Italian cookies that are often served with a cup of coffee. They are naturally hard, dense cookies, but they soften when dipped in coffee or milk.
2 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa
2 teaspoons baking powder
1/8 teaspoon salt
2/3 cup chopped dried cherries
2 (3-ounce) bars dark baking chocolate (such as Ghirardelli), coarsely chopped and divided
3 large eggs
1 cup sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
2 tablespoons vegetable shortening
How to Make It
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Add cherries and 1/4 cup chocolate; make a well in center of mixture. Combine eggs and next 3 ingredients, stirring with a whisk; add to flour mixture, stirring to form a stiff dough. Knead dough until blended.
Divide dough in half. Shape each half into an 8-inch-long roll on a large baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
Bake at 350° for 30 minutes. Remove rolls from pan, and cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices using a serrated knife. Place slices, cut sides down, on pan. Bake at 350° for 10 minutes on each side. Remove from pan; cool completely on a wire rack.
Combine remaining chocolate and shortening in a small glass bowl. Microwave at HIGH 1 minute or until melted and smooth, stirring once. Dip 1 end of each cookie into melted chocolate, and place on wax paper. Let stand 1 hour or until chocolate is firm.