Black Forest Biscotti
From suzakel 16 years agoIngredients
- 1/2 c. dried cherries shopping list
- 1 c. water shopping list
- 1/4 c. butter, room temperature shopping list
- 3/4 c. sugar shopping list
- 2 eggs shopping list
- 1 t. pure almond extract shopping list
- 1 t. pure vanilla extract shopping list
- 1/2 c. semi-sweet chocolate chips shopping list
- 2 c. plus 2 T. unbleached white flour shopping list
- 1/3 c. unsweetened cocoa powder ( I used Droste's) shopping list
- 1/2 t. salt shopping list
- 1 1/2 t. baking powder shopping list
How to make it
- Preheat oven to 350.
- Lightly oil a cookie sheet.
- Heat the cherries and water just to boiling, and then set aside to cool.
- Cream together the butter and sugar until light and well combined.
- Blend in the eggs, almond and vanilla.
- Fold in the chocolate chips.
- Drain the cherries and place them on a paper towel to absorb any excess moisture, and then stir them into the egg mixture.
- In a separate bowl sift together the flour, cocoa powder, salt and baking powder.
- With a rubber spatula fold the egg mixture into the dry ingredients until the dough is uniform and holds together when pressed with lightly floured hands.
- Form the dough into a 12 inch x 3 inch diameter log and then press down on the log flattening it to about one inch, so that the log measures about 14 x 4 inches.
- Bake on the top rack of the oven for 25 - 30 minutes, until the dough is firm, and slightly brown.
- Remove from the oven and transfer to a cutting board.
- When cool enough to handle slice crosswise into twenty, 3/4 inch pieces.
- Lay cut side up on the baking sheet.
- Bake for about 5 minutes on each side.
- To flip them use tongs or a spatula.
- Cool completely on a rack.
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