Ingredientes para Chocolaty Cherry Biscotti
- Semi Sweet Chocolate Chips
- All Purpose Flour
- Baking Cocoa
- 1 teaspoon baking powder
- ½ teaspoon salt
- Brown Sugar
- 1 cup (2 sticks, 225g) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- Dried Cherries
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Cómo preparar Chocolaty Cherry Biscotti
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt ⅔ cup (150g) semi-sweet chocolate chips on high for 45 seconds; stir until smooth. Set aside.
- In a medium bowl, whisk together 2 ½ cups (300g) all-purpose flour, ½ cup (30g) unsweetened cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks, 225g) unsalted butter and ¾ cup (150g) granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Stir in the melted chocolate.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup (140g) dried cherries and 1 cup (170g) semi-sweet chocolate chips.
- Divide the dough in half. On a lightly floured surface, shape each half into a 9 x 2 ½-inch log.
- Place logs onto the prepared baking sheet.
- Bake for 40 minutes, or until the logs are slightly firm to the touch and cracked on top.
- Cool on the baking sheet for 10 minutes.
- Transfer the logs to a cutting board and cut each into 12 (¾-inch) slices.
- Return the biscotti to the baking sheet, cut-side down.
- Bake for 20 minutes, turning halfway through, until firm.
- Transfer to a wire rack to cool completely.
- Melt the remaining ⅓ cup (75g) chocolate chips in a microwave-safe bag or double boiler. Drizzle over the cooled biscotti.
- Let the drizzle set before storing in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
57g
Fat
19g
Carbs
8g
