Chocolate Dipped Cherry And Walnut Biscotti Recipe
Ingredients
| Eggs | 6 | |
| Vegetable oil | 1 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Anise extract | 2 Teaspoon | |
| Lemon extract | 2 Teaspoon | |
| Baking powder | 2 Tablespoon | |
| All purpose flour | 6 Cup (16 tbs) | |
| Cherries | 1 Cup (16 tbs), chopped | |
| Walnuts | 1 Cup (16 tbs), chopped | |
| Egg yolk | 1 | |
| Water | 1 Teaspoon | |
| 1/2 cup sweet melted chocolate | ||
| 3/4 cup or more chopped almonds | ||
Directions
Preheat the oven to 350°.
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.
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.
Chef
