Chocolate Cherry Biscotti

A favorite of family and friends. Its a versatile and hearty cookie that travels well. Have used the base recipe and added nuts or other dried fruits instead of chocolate and dried cherries.

Ingredients:

4 cups all-purpose flour (potentially add one additional cup of flour - depending on egg size)

1 teaspoon baking powder

1 teaspoon salt

4 Large eggs at room temperature

2 cups sugar

1 teaspoon vanilla extract

1 teaspoon anise extract

1 teaspoon almond extract

1 cup dried cherries

1 cup chocolate chunks

(or substitute the equivalent add ins for the cherries and chocolate)

Oil or spray oil to coat the baking sheet

Tools:

Mixer

Large bowl to hold the ingredients

Measuring spoons and cups

Baking sheet

Knife

Oven

Preheat the Oven to 325F. Butter or spray and flour the baking sheet.

Combine the eggs, sugar, vanilla extract, anise extract and almond extract in a large bowel.

Mix on High for about 10 minutes. The mixture will form a smooth ribbon when the beaters are lifted.

Add the Salt - mix thoroughly

Add the baking powder - mix thoroughly

Add the flour - mix one (1) cup at a time - slow speed.

The mixture will get harder and harder to mix using the mixer.

Add the dried cherries and chocolate - stir (use a sturdy spoon or clean hands) into the batter.

Moisten hands to divide and shape the dough.

Divide the dough into two or three logs. If you like bigger cookies create two logs.

Shape the logs about 2 inches apart, about 2 to 3 inch wide logs.

Bake in oven for 40 minutes or until golden.

Remove the baking sheet from the oven

Reduce the temperature of the oven to 275F

Let the logs sit outside the oven for 10 minutes.

Cut the logs into 1 inch thick slices.

Return the cut slices to the oven (now set at 275F) for another 15 to 20 minutes until lightly toasted.

Cool

Eat!