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© Meredith Corporation. All rights reserved. Used with permission.
(about 24 biscotti)
Preheat oven to 375°F. Lightly coat a large cookie sheet with cooking spray; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cocoa powder, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the dried cherries.
Divide dough in half. Shape each portion into an 8-inch loaf. Place loaves about 3 inches apart on the prepared cookie sheet; flatten loaves slightly until about 2 inches wide. Bake for 18 to 20 minutes or until firm and a toothpick inserted near centers comes out clean. Cool on cookie sheet for 1 hour.
Preheat oven to 325°F. Using a serrated knife, cut each loaf diagonally into 1/2-inch slices. Place slices on an ungreased large cookie sheet. Bake for 10 minutes. Turn slices over; bake for 8 to 10 minutes more or until crisp and dry. Transfer to wire racks; cool.
If desired, in a small microwave-safe bowl combine chocolate pieces and shortening. Microwave on 50 percent power (medium) for 1 to 2 minutes or until melted and smooth, stirring twice. Dip one end of each biscotti into melted chocolate. Let stand until chocolate is set.