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Cherry Chocolate Biscotti

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“These wonderful biscotti are always part of my holiday cookie baskets. An adopted recipe, the original recipe was a newspaper clipping. These will be part of my holiday baking too.”
READY IN:
1hr 20mins
YIELD:
30-36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees and grease a large cookie sheet (or cover it with parchment, that's always my choice).
  2. Cream together the butter and sugar until smooth, then add the eggs one at a time, beating after each addition.
  3. Mix in the almond extract.
  4. Mix the flour and baking powder and stir it into the sugar and egg until just blended.
  5. Mix in candied cherries and 1/2 cup of the mini chocolate chips.
  6. Shape the dough into 10-inch long loaves.
  7. Place rolls on the prepared cookie sheet, and flatten each to a 3-inch width.
  8. Bake for 20 to 25 minutes, or until set and light golden brown.
  9. Let cool about 15 minutes.
  10. Using a serrated knife, cut loaves diagonally into 1/2 inch slices.
  11. Arrange slices cut side down on ungreased cookie sheets.
  12. Bake for 8 to 10 more minutes, or until the bottoms of the biscotti begin to brown.
  13. Turn, and bake another 5 minutes, or until browned and crisp.
  14. Cool completely.
  15. Mix remaining chocolate chips with corn syrup and melt in the microwave, stirring every 20 to 30 seconds until smooth.
  16. Drizzle cookies with melted chocolate.

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