Chocolate-Cherry Biscotti

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. 1. Preheat oven to 350°.
2. 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. 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. 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. 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.