Cherry Garcia Biscotti

[Guest guest]

This biscotti is well worth every minute it takes to make.

Donna

 

Cherry Garcia Biscotti

 

2 1/2 cups all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

pinch freshly grated nutmeg

3 large eggs, room temperature

1 cup sugar

1 1/2 tsp vanilla extract

1/2 cup dried bing cherries, roughly chopped

1/2 cup dark chocolate chunks/chocolate chips

 

Preheat oven to 350F. Line a baking sheet with parchment paper or use a silpat.

Whisk together flour, baking soda, baking powder, salt and nutmeg in a medium

bowl.

In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth

and fluffy, 2-3 minutes. At low speed or by hand, stir in flour mixture followed

by cherries and chocolate.

Drop spoonfuls of batter into long lines on prepared baking sheet and, with well

floured hands, shape the irregular lines into rectangular logs about 1/2 inch

high. Length and width are your prerogative, and you can use more than one

baking sheet, if necessary. Bake at 350F for 20 minutes, until logs are a light

gold color and are fully set (they will spring back slightly when touched with a

finger).

Slice logs into 1/3-1/2 inch thick slices (1-1.5 cm) and lay flat (on their

sides) on baking sheet.

Lower oven temperature to 300F. Bake sliced cookies for 15 minutes, flip them

and bake for an additional 15 minutes. If biscotti cookies are not firm,

depending on how thickly they were sliced, turn again and bake for 10 more

minutes. Remove to a wire rack to cool. Store in an airtight container.

Makes about 4 dozen.

 

 

Day by day night after night, blinded by the neon lights

Hurry here hustlin there, no ones got the time to spare

Moneys tight nothin free, won't somebody come and rescue me

I am stranded, caught in the crossfire.

SOURCE: Stevie Ray Vaughn - Crossfire