Food Network: Dried Cherry and Chocolate Biscotti

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Dried Cherry and Chocolate Biscotti
Recipe copyright Emeril Lagasse, 1999

Ingredients
2 cups flour
1/4 cup cocoa powder
2 teaspoons baking powder
Pinch of salt
1/4 teaspoon cinnamon
1 cup unblanched whole almonds
1 cup dried cherries
3 large eggs
3/4 cup sugar
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, melted

Directions
Preheat the oven to 350 degrees F.
In a mixing bowl, sift the flour, cocoa powder, baking powder, salt and cinnamon.
Stir in the almonds and cherries.
In another mixing bowl, whisk the eggs, sugar, and vanilla until smooth. Stir the
dry ingredients into the egg mixture. Mix well. Lightly dust the work surface.
Turn the dough onto the surface and knead the dough a couple of times. Shape the
dough into a log, about 12 inches long and 4 inches wide. Place the dough on a
parchment lined baking sheet and bake for about 30 minutes, or until golden and
firm to the touch. Remove from the oven and cool completely on a wire rack. Using
a serrated knife, slice the bread diagonally into 1/4-inch slices. Place the
slices on a parchment lined baking sheet and bake for an additional 12 to 14
minutes or until golden and crispy.

Remove from the oven and cool completely a second time on a wire rack. Dip half of
each biscotti in the melted chocolate and place on a parchment lined baking sheet
and refrigerate until the chocolate sets.