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Ingredients
| salted butter: 1/2 cup (softened) |
| granulated sugar: 3/4 cup |
| eggs: 3 |
| almond extract: 2 tsp |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 2 tsp |
| red candied cherries (chopped): 1/2 cup |
| mini chocolate baking chips: 1 cup (divided) |
| light corn syrup: 1 Tbl |
Cherry Chocolate Biscotti
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
33 serving(s)
Tags
- Preheat oven to 350 degrees and grease a large cookie sheet (or cover it with parchment, that's always my choice).
- Cream together the butter and sugar until smooth, then add the eggs one at a time, beating after each addition.
- Mix in the almond extract.
- Mix the flour and baking powder and stir it into the sugar and egg until just blended.
- Mix in candied cherries and 1/2 cup of the mini chocolate chips.
- Shape the dough into 10-inch long loaves.
- Place rolls on the prepared cookie sheet, and flatten each to a 3-inch width.
- Bake for 20 to 25 minutes, or until set and light golden brown.
- Let cool about 15 minutes.
- Using a serrated knife, cut loaves diagonally into 1/2 inch slices.
- Arrange slices cut side down on ungreased cookie sheets.
- Bake for 8 to 10 more minutes, or until the bottoms of the biscotti begin to brown.
- Turn, and bake another 5 minutes, or until browned and crisp.
- Cool completely.
- Mix remaining chocolate chips with corn syrup and melt in the microwave, stirring every 20 to 30 seconds until smooth.
- Drizzle cookies with melted chocolate.