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.