| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New text im, Biscotti |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Whole dried cherries |
| 3/4 |
c |
Hearty red wine or water, warmed |
| 3 |
|
Eggs |
| 1 1/4 |
c |
Sugar |
| 1/4 |
c |
Sweet butter |
| 10 |
oz |
Bittersweet chocolate; melted |
| 6 |
tb |
Cocoa |
| 2 |
ts |
Vanilla extract |
| 1 |
ts |
Baking powder |
| 3 1/2 |
c |
Unbleached all-purpose flour (or more) |
INSTRUCTIONS
Preheat the oven to 325=B0F.
Place cherries and wine in a small bowl and allow to plump for at least 1
hour.
With a mixer, beat the eggs and sugar together until fluffy and light
yellow. In a separate small sauce pan melt the butter, chocolate and cocoa
together, add vanilla. Fold into the egg mixture. Drain the cherries and
stir in.
Mix the baking powder and flour together and beat in until the dough pulls
away from the sides of the bowl and is just slightly tacky. With floured
hands, roll into 2 15-inch logs, 1 1/2 inches in diameter. Bake on
parchment paper in a preheated oven for 20-25 minutes or until lightly
browned and firm to the touch. Remove from oven and cool until logs can be
cut on the diagonal into 1/4 inch widths. Place biscotti in a single layer
on baking sheet and return to oven and bake for an additional 10 minutes.
Store airtight for up to 1 month.
Yield: Approximately 36 biscotti
All Recipes Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9649
Posted to MC-Recipe Digest V1 #229
Date: Sun, 29 Sep 1996 07:09:47 -0400
From: billspa@icanect.net (Bill Spalding)
A Message from our Provider:
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