Recipe: Cherry Chocolate Biscotti

Cherry Chocolate Biscotti
Source: Pillsbury
Makes 36

3/4 cup sugar
1/2 cup butter or margarine -- softened
2 teaspoons almond extract
3 eggs
3 cups flour
2 teaspoons baking powder
1/2 cup chopped candied cherries
1/2 cup miniature chocolate chips
3 tablespoons chocolate chips -- melted
3 tablespoons white vanilla chips -- melted

Heat oven to 350 degrees. Lightly grease cookie sheet.

In large bowl, combine sugar and butter; beat until well blended. Add almond extract and eggs; blend well. Add flour and baking powder; mix well. Stir in cherries and chocolate chips.

Shape dough into two 10=inch rolls. Place rolls 5-inches apart on greased cookie sheet; flatten each to 3-inch width.

Bake 20-25 minutes or until set and light golden brown. Remove from cookie sheet; place on wire racks. Cool 10 minutes.

With serrated knife, cut rolls diagonally into 1/2-inch slices. Arrange slices, cut sides down, on ungreased cookie sheets.

Bake 8-10 minutes or until bottoms begin to brown.

Turn cookies over; bake an additional 5 minutes or until browned and crisp. Remove from cookie sheets; cool 15 minutes or until completely cooled.

Drizzle cooled cookies with melted chocolate and vanilla chips. Store in tightly covered container.