Ingredients for Cherry Chocolate Biscotti
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- All Purpose Flour
- 2 teaspoons baking powder
- Candied Cherry
- Semisweet Mini Chocolate Chips
- 2 tablespoons corn syrup
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How to Make Cherry Chocolate Biscotti
- Preheat oven to 350°F (175°C). Grease a large baking sheet.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon almond extract.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup candied cherries, halved, and ½ cup mini chocolate chips.
- Divide the dough in half. Shape each half into a 10-inch long log on the prepared baking sheet. Flatten each log to a 3-inch width.
- Bake for 20-25 minutes, or until the logs are set and lightly golden brown.
- Remove from oven and let cool for 15 minutes on the baking sheet.
- Using a serrated knife, carefully slice each log diagonally into ½-inch thick slices.
- Arrange the biscotti slices, cut-side down, on ungreased baking sheets.
- Bake for 8-10 minutes, then flip and bake for another 5 minutes, or until the biscotti are golden brown and crisp.
- Let cool completely on a wire rack.
- While the biscotti are cooling, melt the remaining ½ cup mini chocolate chips with 2 tablespoons of corn syrup in a microwave-safe bowl. Microwave in 20-30 second intervals, stirring until smooth.
- Drizzle the melted chocolate over the cooled biscotti.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
33g
Fat
15g
Carbs
6g
