• 36servings

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3/4 cup 46g / 1.6oz Whole dried cherries

  2. 3/4 cup 177ml Hearty red wine or water - warmed

  3. 3 Eggs

  4. 1 1/4 cups 247g / 8.7oz Sugar

  5. 1/4 cup 49g / 1.7oz Sweet butter

  6. 10 oz 284g Bittersweet chocolate - melted

  7. 6 tablespoons 90ml Cocoa

  8. 2 teaspoons 10ml Vanilla extract

  9. 1 teaspoon 5ml Baking powder

  10. 3 1/2 cups 218g / 7.7oz Unbleached all-purpose flour

  11. (more flour may be needed)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 325 degrees.

  2. Place cherries and wine in a small bowl and allow to plump for at least 1 hour.

  3. 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 two 15-inch logs, 1 1/2-inches in diameter.

  4. Bake on parchment paper in a preheated oven for 20 to 25 minutes or until lightly browned and firm to the touch. Remove from oven and cool until logs can be cut on the diagonal into 1/4-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.

  5. This recipe yields approximately 36 biscotti.


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