Cherry Garcia Biscotti

Cherry Garcia Biscotti

From June 7, 2008:  This is another great cookie recipe from my friend Donna in California.  It’s hard to believe there is no butter in these crunchy treats….they are just too good.  I used mini chocolate chips instead of chunks. I tosed the chopped dried cherries with a little bit of flour to help seperate the pieces.  I totally recommend doing that so that the cherries pieces don’t clump together.  If you do not have parchment paper or Silpats, foil works just as well.  Enjoy these biscotti with a cup of hot coffee or tea.

Cherry Garcia Biscotti

2 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 large eggs, room temperature
1 cup sugar
1 1/2 tsp vanilla extract
1/2 cup dried cherries, roughly chopped
1/2 cup dark chocolate chunks/chocolate chips

Preheat oven to 350F. Line 2 baking sheets with parchment paper or use Silpats.  Whisk together flour, baking soda, baking powder, and salt bowl.

In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and fluffy, 2-3 minutes. At low speed or by hand, stir in flour mixture followed by cherries and chocolate.

Drop spoonfuls of batter into long lines on the prepared baking sheets and, with well floured hands, shape the irregular lines into rectangular logs about 12 inches long and 1/2 inch high. Bake at 350F for 20 minutes, until logs are a light golden color and are fully set (they will spring back slightly when touched with a finger).  Slice logs into 1/3-1/2 inch thick slices and lay flat (on their sides) on baking sheet.

Lower oven temperature to 300F. Bake sliced cookies for 15 minutes, flip them over and bake for an additional 15 minutes. If biscotti cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes, being careful not to burn. Remove to a wire rack to cool. Store in an airtight container.

Makes about 4 dozen.

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