Cherry Chocolate Biscotti an Italian style cookie.
It makes a wonderful companion for that after dinner coffee. They make a wonderful gifts for special friends. Wrap up a few in a lined gift basket with two nice cappuccino cups and top with a bow. Present in a decorative lined can with a card with the recipe. To store wrap each piece in plastic wrap and store in a sealed glass container.
Wrap well and freeze for longer storage life.
You will require a stand mixer as this dough recipe is challenging for a hand mixer.
2 1/2 cups all-purpose flour
1 1/4-cup sugar
1 teaspoon baking powder
3 large eggs
2 egg yolks
2 teaspoons Kirsch Brandy (cherry brandy)
1 cup dried cherries
zest of one lemon
1 pound of semi-sweet chocolate
Preheat your oven to 350F.
Line a baking sheet with lightly oiled parchment paper or a silicone baking mat. This will help to bake the biscotti evenly and make cleanup easier.
In a bowl sift together the flour, sugar and baking powder and set aside.
In a large bowl mix the eggs and egg yolks together. Once fully mixed add the Kirsch Brandy, dried cherries and the zest to the lemon. Mix until fully blended.
Gradually add the dry mixture to the wet mixture. Mixing until just barely blended. You want your dough to be firm. It should be just firm enough to shape into a slab. If your dough is too soft and runny add a little more flour one tablespoon at a time. If your dough is too firm add one of the unused egg whites.
Flour your work surface and hands well. Using your floured hands remove the dough from the bowl onto the floured work surface. With your hands shape your dough into 3 slabs about 2 inch high, 4 inches wide and 9 inches long. Tapering the sides of the slabs just slightly to get the traditional biscotti ends when sliced. Using a lightly oiled wide spatula transfer the slabs to your prepared baking sheet. Be sure to place the slabs are several inches apart.
Place the baking sheet in the oven on the middle rack of your pre-heated.
Bake for 20 to 25 minutes, or until the slabs are firm to the touch.
Remove the slabs from oven and cool.
Reduce your oven temperature to 300F.
When cool, gently slide the slabs on to a lightly floured cutting board and gently cut through each slab with a serated bread knife. You want to cut them at an angle into 1-1/2-inch pieces.
Lay the cut pieces on their sides directly on a clean oven rack.
Return the rack to the top position in the oven and bake for 20 to 25 minutes more. The Cherry Chocolate Biscotti should be crisp and dry when done.
While they cool melt the chocolate in a bowl placed over hot water.
Line a baking sheet with parchment paper or a silicone mat. When chocolate is fully melted dip the bottom of each piece of Cherry Chocolate Biscotti into the chocolate and place onto the baking sheet until firm.
The Cherry Chocolate Biscotti in this recipe will keep for several weeks if stored in an airtight container.
This recipe will make about 36 to 40 Cherry Chocolate Biscotti.
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