DOOR COUNTY CHERRY BISCOTTI

Door County Cherry Biscotti image

Provided by Spankie

Categories Dessert

Time 1h30m

Yield 36 cookies

Number Of Ingredients 14

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3 eggs
1/2 cup butter, softened
1 cup sugar, divided
3 tablespoons sugar, divided
1 teaspoon almond extract
3 2/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 cup dried cherries
1 cup slivered almonds, toasted
1 cup semi-sweet chocolate chips
1 tablespoon shortening, divided
2 teaspoons shortening, divided
4 (1 ounce) white chocolate baking squares

Steps:

Separate one egg; set aside.
In a large mixing bowl, cream butter and 1 cup plus 2 tablespoons sugar until light and fluffy. Beat in remaining eggs and reserved egg yolk. Beat in extract.
Combine flour, baking powder and baking soda; gradually add to the creamed mixture.
Turn onto floured surface. Knead in cherries and almonds. Divide dough in half; spape each portion into a 12x3" rectangle. Transfer to a greased baking sheet.
Beat reserved egg white; brush over dough. Sprinkle with remaining sugar.
Bake at 350F for 28-30 minutes. Cool 10 minutes.
Transfer to a cutting board; with a serrated knife, cut each rectangle diagonally into 18 slices. Place cut side down on greased baking sheet. Bake for 20-25 minutes, turning once. Remove to wire racks to cool.
In a microwave safe bowl, melt chocolate chips and 1 tablespoon shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; let stand until set.
Melt white chocolate and remaining 2 teaspoons shortening; stir until smooth. Drizzle over both sides of biscotti. Place on waxed paper; set stand until set. Store in an airtight container.

Nutrition Facts : Calories 162.7, Fat 7.6, SaturatedFat 3.5, Cholesterol 22.9, Sodium 45.9, Carbohydrate 21.9, Fiber 1, Sugar 11.2, Protein 2.9