Chocolate-cherry biscotti
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Chocolate-cherry biscotti
Last updated 6/12/2012 1:16:05 AM. Recipe ID 45762. Report a problem with this recipe.
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      Title: Chocolate-cherry biscotti
 Categories: New text im, Biscotti
      Yield: 1 Servings
    3/4 c  Whole dried cherries
    3/4 c  Hearty red wine or water,
      3    Eggs
  1 1/4 c  Sugar
    1/4 c  Sweet butter
     10 oz Bittersweet chocolate;
      6 tb Cocoa
      2 ts Vanilla extract
      1 ts Baking powder
  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.
  Yield: Approximately 36 biscotti
  All Recipes 

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Recipe ID 45762 (Apr 03, 2005)

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