Black Forest Biscotti
based on a recipe from Women's Day Collector's Cookbook
Ingredients:
4oz unsweetened baking chocolate squares
1/2 stick unsalted butter
3 large eggs
1 cup sugar
2 cup flour
2 tsp. baking powder
1/8 tsp. salt
1 cup walnuts toasted, coarsely chopped
1 cup dried sour cherries OR dried cranberries, coarsely chopped
Directions:
In a double boiler, melt the chocolate and sweet butter and set aside to cool slightly. In a large bowl beat the butter and sugar to mix. This can be done by mixer or by hand with a fork or whisk. Stir in the melted butter and chocolate until blended. Then, add the next three ingredients and blend well. Mix in the cherries and nuts being sure they are evenly incorporated-- this can be accomplished by hand kneading. Divide the biscotti dough into thirds, wrap tightly in plastic and chill in the refrigerator until firm.
Preheat your oven to 350 degrees. On a lightly floured surface and with lightly floured hands, roll each third into a 9-inch long roll. Prepare a large cookie sheet with parchment for easy cleanup. Place the three rolls 3-inches apart on thecookie sheet and then, flatten each one so that it is two inches wide. It should leave them each one inch apart. Bake the flattened rolls for thirty minutes but watch as chocolate biscotti like to burn and everyone's oven is a little different.
Remove from oven carefully so they do not break, and remove each flattened roll to a cutting board. You will need to use a very broad spatula to be successful. Cut each roll on a bias into half inch slices to make each individual biscotti.
Place each cookie cut side up back on the cookie sheet and bake for 20 more minutes. Again, watch them closely so that they do not burn as they will become bitter if you do. You may need to remove some biscotti before others. Remove each biscotti to a wire rack to cool. These can be individually wrapped and be-ribboned and placed in a pretty basket to give as a present.
based on a recipe from Women's Day Collector's Cookbook
Ingredients:
4oz unsweetened baking chocolate squares
1/2 stick unsalted butter
3 large eggs
1 cup sugar
2 cup flour
2 tsp. baking powder
1/8 tsp. salt
1 cup walnuts toasted, coarsely chopped
1 cup dried sour cherries OR dried cranberries, coarsely chopped
Directions:
In a double boiler, melt the chocolate and sweet butter and set aside to cool slightly. In a large bowl beat the butter and sugar to mix. This can be done by mixer or by hand with a fork or whisk. Stir in the melted butter and chocolate until blended. Then, add the next three ingredients and blend well. Mix in the cherries and nuts being sure they are evenly incorporated-- this can be accomplished by hand kneading. Divide the biscotti dough into thirds, wrap tightly in plastic and chill in the refrigerator until firm.
Preheat your oven to 350 degrees. On a lightly floured surface and with lightly floured hands, roll each third into a 9-inch long roll. Prepare a large cookie sheet with parchment for easy cleanup. Place the three rolls 3-inches apart on thecookie sheet and then, flatten each one so that it is two inches wide. It should leave them each one inch apart. Bake the flattened rolls for thirty minutes but watch as chocolate biscotti like to burn and everyone's oven is a little different.
Remove from oven carefully so they do not break, and remove each flattened roll to a cutting board. You will need to use a very broad spatula to be successful. Cut each roll on a bias into half inch slices to make each individual biscotti.
Place each cookie cut side up back on the cookie sheet and bake for 20 more minutes. Again, watch them closely so that they do not burn as they will become bitter if you do. You may need to remove some biscotti before others. Remove each biscotti to a wire rack to cool. These can be individually wrapped and be-ribboned and placed in a pretty basket to give as a present.