Recipe - Chocolate-Cherry Biscotti

Three fourths cup Whole dried cherries
Three fourths cup Hearty red wine or water,
warmed
3 Eggs
1 One fourth cup Sugar
One fourth cup Sweet butter
10 ounce Bittersweet chocolate;
melted
6 tablespoon Cocoa
2 teaspoon Vanilla extract
1 teaspoon Baking powder
3 One half cup Unbleached allpurpose
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 15inch logs, 1 One half inches in diameter. Bake on
parchment paper in a preheated oven for 2025 minutes or until lightly
browned and firm to the touch. Remove from oven and cool until logs can be
cut on the diagonal into One fourth 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 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe By : COOKING RIGHT SHOW #CR9649

Posted to MCRecipe Digest V1 #229

Date: Sun, 29 Sep 1996 07:09:47 0400

From: billspa@icanect.net (Bill Spalding)