Dark Chocolate Cherry Biscotti Recipe Recipe For Meatloaf

DARK CHOCOLATE & DRIED CHERRY BISCOTTI

Steps:

• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper.
• In one bowl, stir together all the dry ingredients.
• In a smaller bowl, whisk together the eggs and vanilla extract until blended.
• Pour the egg mixture into the bowl with the dry ingredients, and stir with a wooden spoon until mixed.
• Stir in the cherries and chocolate and then dump the mixture onto a lightly floured counter or cutting board.
• Knead a minute or two by hand until the dough comes together.
• Form into one long log about 14-inches long (for long biscotti), or two smaller logs about 8-inches long and place on the prepared baking sheet.
• Bake about 25 minutes, or until the bottom is lightly browned, and the top feels set.
• Cool 10 minutes and reduce the oven temperature to 325 degrees F.
• Use a serrated knife the cut the log into 1-inch slices.
• Lay the biscotti flat, side by side on the baking sheet and bake 10 minutes.
• Turn the biscotti over and bake another 7 to 8 minutes until lightly browned. (The biscotti will crisp up as they cool)
• Transfer the biscotti to a wire rack and cool completely before storing in an airtight container.

CHOCOLATE CHERRY BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
• With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
• Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
• Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

CHERRY ALMOND BISCOTTI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Stir dried cherries and amaretto liqueur together in a saucepan over medium heat until the amaretto comes to a simmer; drain, reserving 2 tablespoons of the liquid for later use.
• Sift flour, baking powder, and salt together onto a sheet of waxed paper. Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
• Beat butter with 1 cup sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat 3 eggs into butter-sugar mixture, one at a time, blending in each egg before adding the next. Stir reserved cherry liquid and vanilla extract into the wet ingredients.
• Stir flour mixture into the wet ingredients a little at a time to form a smooth dough. Gently fold cherries and almonds into dough. Turn the dough out onto a floured work surface, divide in half, and form each half into a log 12 inches long and 2 1/2 inches wide. Gently press the logs with your fingers to flatten to a thickness of 3/4 inch. Transfer loaves to the prepared baking sheets, brush with beaten egg, and sprinkle each with 1 1/2 tablespoon white sugar.
• Bake in the preheated oven until the loaves are golden brown, about 35 minutes. Transfer loaves to wire racks and cool for 20 minutes. Use a sharp knife to slice each loaf on the diagonal into 16 pieces. Transfer the biscotti to baking sheets. Reduce oven heat to 300 degrees F (150 degrees C).
• Bake in the oven for 8 minutes; flip biscotti and bake until crisp and lightly browned, about 8 more minutes.

CHOCOLATE CHERRY ALMOND BISCOTTI

Steps:

• 1. Preheat oven to 300°. Line a rimmed baking sheet with parchment paper and set aside. 2. In a medium sized bowl, whisk together flour, baking powder and salt. Set aside. 3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and Truvía® Baking Blend until light and fluffy. 4. Add eggs and vanilla and beat until well blended, about 3-4 minutes, scraping down sides as needed. 5. With the mixer on low, carefully add in the dry ingredients. Mix until a stiff dough forms. 6. Using a sturdy wooden spoon, fold in the cherries, chocolate chips and almonds. 7. Divide dough in half, and using wet hands, form the dough into two 4"x8" flattened logs on the prepared baking sheet. 8. Bake logs of dough for 35-40 minutes or until golden brown. Remove pan from oven and reduce oven temperature to 275°. 9. Allow the baked biscotti logs to cool for about 10 minutes on baking sheet. With a serrated knife, slice the logs into 1/2 inch thick slices. Lay the slices down on the baking sheet and bake for an additional 25-30 minutes or until biscotti are dried. 10. Transfer biscotti to wire racks to cool completely. Serve alongside a cup of coffee or tea.