Chocolate-Cherry Biscotti

recipe
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.

Yield:

30 biscotti (serving size: 1 biscotto)

Recipe from

Oxmoor House

Recipe Time

Prep: 22 Minutes
Cook: 51 Minutes
Other: 1 Hour, 10 Minutes

Nutritional Information

Calories 124
Caloriesfromfat 26 %
Fat 3.6 g
Satfat 1.1 g
Protein 2.3 g
Carbohydrate 21.7 g
Fiber 1.1 g
Cholesterol 21 mg
Iron 1.1 mg
Sodium 50 mg
Calcium 36 mg

Ingredients

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
Cooking spray
2 tablespoons vegetable shortening

Preparation

1. Preheat oven to 350°.

2. 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.

3. 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.

4. 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.

5. 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.

Maureen Callahan,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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