Chocolate Cherry Biscotti

Chocolate Cherry Biscotti
Source: Good Housekeeping 12/97 pg. 183

Yield: 36 Cookies Oven Temp: 350 F Prep. Time: 30 min.

Ingredients:
	2.5	Cup	Flour	(All Purpose)
	3/4	Cup	Cocoa (Unsweetened)
	1	Tbs.	Baking Powder
	1 1/3	Cup	Sugar (Granulated)
	1/2	Tsp.	Salt
	1/2	Cup	Butter
	3	Large	Egg
	2	Oz.	Chocolate (Semisweet); melted
	1	Tsp.	Coffee (Instant Espresso)
	3/4	Cup	Cherries (Dried); chopped

Instructions:
	1. Grease and flour large cookie sheet.
	2. Into large bowl, measure flour, cocoa, baking powder, and salt.
	3. In another large bowl, with mixer at medium speed, beat sugar with butter until creamy.
	4. At low speed, add eggs, 1 at a time, then chocolate, and beat until mixed.
	5. Dissolve espresso-coffee powder in 1 tsp. HOT water; beat into chocolate mixture.
	6. Add flour mixture, and beat just until blended.
	7. With hand, knead in cherries until combined.
	8. On floured surface, with floured hands, divide dough in half.
	9. Shape each half into a 12"x3" log.
	10. With pastry brush, brush off excess flour.
	11. Place logs, about 3" apart, on cookie sheet. (*)
	12. Bake logs 30 minutes.
	13. Cool logs on cookie sheet on wire rack 10 minutes until easy to handle.
	14. Place one log on cutting board.
	15. With serrated knife, cut log crosswise into 3/4" thick diagonal slices. Repeat with remaining log.
	16. Place slices, cut side down, on same cookie sheet.
	17. Bake biscotti 20 to 25 minutes to allow biscotti to dry out. (**)
	18. Allow biscotti to cool on wire rack.
	19. Store in airtight container.

* If extra crumbly, may be easier to form log on cookie sheet.
** If burned the first time then change to "reduce oven to 300."

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