INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350F. In a mixing bowl, sift the flour, coco 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 service 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 1/2 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.
Yields: 4 dozen
Recipes copyright of Emeril Lagasse, 1999
Converted by MC_Buster.
Recipe by: EMERIL LIVE SHOW # EMIC09
Converted by MM_Buster v2.0l.

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