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Directions
Yield: Approximately 36 biscotti
3/4 c whole dried cherries 3/4 c hearty red wine or water,
: warmed 3 eggs gs 1 1/4 c sugar 10 oz bittersweet chocolate --
: melted 6 TB cocoa 2 ts vanilla extract 1 ts ts baking ng powder er 3 1/2 c unbleached all-purpose flour
: (or more)
Preheat the oven to 325=B0F.
Place cherries and wine in a small bowl and allow to plump for at least 1= hour.
With a mixer, beat the eggs and sugar together until fluffy and light yellow. In a separate small sauce pan melt the butter, chocolate and cocoa together, add vanilla. Fold into the egg mixture. Drain the cherries and stir in.
Mix the baking powder and flour together and beat in until the dough pulls away from the sides of the bowl and is just slightly tacky. With floured hands, roll into 2 15-inch logs, 1 1/2 inches in diameter. Bake on parchment paper in a preheated oven for 20-25 minutes or until lightly browned and firm to the touch. Remove from oven and cool until logs can be cut on the diagonal into 1/4 inch widths. Place biscotti in a single layer on baking sheet and return to oven and bake for an additional 10 minutes.
Store airtight for up to 1 month.
All Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
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Recipe By : COOKING RIGHT SHOW CR9649
Weitere Informationen zur Kategorie Biscotti.
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