Chocolate Cherry Biscotti

Recipe courtesy of Fall2004Bride2B

• 3 cups Flour
• 1 Tblsp. Baking Powder
• 1/4 tsp. Salt
• 3 large Eggs
• 3/4 cups Sugar
• 1/2 cup Butter, melted and cooled
• 1 Tblsp. grated Orange Peel
• 1 tsp. Vanilla Extract
• 6 oz. bittersweet or semisweet chocolate squares cut into 1/4”
• pieces. (NOTE: I substitute about 1/2 cup mini chocolate chips!)
• 1 cup candied red cherries, halved
• Scant 1/4 cup chocolate chips, melted- for decoration

1. Heat oven to 325 degrees. Arrange oven racks in center and lower thirds of oven. Lightly grease cookie sheets. Beat eggs in mixer bowl for 1 minute. Gradually add sugar and beat in orange peel and vanilla. Beat in flour, baking powder and salt until just blended. Stir in chopped chocolate and cherries.

2. Divide dough in thirds. On a lightly floured surface, roll each piece into a 14 X 1 1/2" log. Arrange logs 2 1/2" apart on cookie sheet.

3. Bake on bottom oven rack 30 minutes until firm. Cool on pan on wire rack for 15 minutes.

4. Reduce oven temperature to 275 degrees. Carefully transfer logs to cutting board. With a serrated knife, gently slice each log diagonally into 1/2" thick slices. Arrange slices cut side down 1" apart on two ungreased cookie sheets.

5. Bake 30 minutes until cut sides feel dry to the touch, switching and rotating cookie sheets after 15 minutes. Cool on rack.

6. To decorate: Stack cookies rounded side up on a sheet of wax paper. spoon melted chocolate into a plastic storage bag: cut a very small hole in one corner. Drizzle chocolate over tops of cookies. Let stand until chocolate sets. Store in a tin.