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Chocolate Dipped Cherry And Walnut Biscotti Recipe
|Vegetable oil||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Anise extract||2 Teaspoon|
|Lemon extract||2 Teaspoon|
|Baking powder||2 Tablespoon|
|All purpose flour||6 Cup (96 tbs)|
|Cherries||1 Cup (16 tbs), chopped (Fresh Or Canned)|
|Walnuts||1 Cup (16 tbs), chopped|
|Sweet melted chocolate||1⁄2 Cup (8 tbs)|
|Chopped almonds||3⁄4 Cup (12 tbs) (Or Use More)|
Serving size: Complete recipe
Calories 8822 Calories from Fat 3963
% Daily Value*
Total Fat 449 g691.5%
Saturated Fat 89.4 g447.1%
Trans Fat 0 g
Cholesterol 1454 mg
Sodium 2842.7 mg118.4%
Total Carbohydrates 1077 g359%
Dietary Fiber 60.4 g241.6%
Sugars 429 g
Protein 164 g327.3%
Vitamin A 35.4% Vitamin C 15.8%
Calcium 289.3% Iron 284.8%
*Based on a 2000 Calorie diet
In a large bowl beat the eggs to a froth.
Add the oil while beating.
Continue beating, adding the sugar and extracts.
Gradually add the baking powder and flour, mixing to incorporate.
Fold in the cherries and walnuts with a rubber spatula.
Flour a working surface.
Roll out logs that are 6 x 2 inches, until the dough is used up.
Cut the logs on the diagonal every 2 inches.
Place the rolled cookies on waxed paper on baking sheets.
Mix the yolk with the water to make an egg wash.
Brush the egg wash over the rolls.
Bake the biscotti for 12 minutes or until the rolls are set and lightly browned on top.
Cool the biscotti and dip each one halfway into the chocolate, then in almonds.