DARK CHOCOLATE AND SOUR CHERRY BISCUITS
I made this just before Christmas. They're easy to make, rich and delicious. Very sophisticated. From Leith's Recipe of the Day in the Daily Mail.
Provided by Sherrie-pie
Categories Dessert
Time 20m
Yield 30 serving(s)
Number Of Ingredients 12
Steps:
- Beat the butter with the sugars and then beat in the egg gradually.
- Sieve together the flour, bicarbonate of soda, salt and cocoa powder.
- Stir into the butter and sugar mixture.
- Stir in the chocolate chips, sour cherries and pecan nuts.
- Form into a 4cm diameter log and wrap in clingfilm Chill until firm.
- Preheat the oven to 180C/350F/gas mark 4.
- Lightly grease 2 baking sheets.
- Slice the dough into 2/3 cm rounds and spinkle with caster sugar.
- Bake for 10- 12 minutes or until just firm to the touch.
- Cool on a wire rack.
Nutrition Facts : Calories 94.2, Fat 5.4, SaturatedFat 2.5, Cholesterol 14, Sodium 40.4, Carbohydrate 11.2, Fiber 0.8, Sugar 4.9, Protein 1.4
DARK CHOCOLATE CHERRY BISCOTTI
When it comes to chocolate, we don't mess around! Our Dark Chocolate Cherry Biscotti are wildly flavorful and don't skimp on the dark chocolate or dried cherries. But we didn't stop there; this chocolate cherry biscotti recipe just isn't complete without a last, lush drizzle of vanilla on top. They're (almost) too pretty to eat! You'll love dipping this chocolate cherry biscotti in some hot cocoa or coffee; it's a sweet little indulgence you can enjoy any day of the week. Dark Chocolate Cherry Biscotti also make for a great present! Pop a few in a clear bag, tie it with ribbon and voilà, the perfect gift! But don't give them all away; make sure to save a few for yourself. You deserve it!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 69
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line 18x13-inch baking sheet with cooking parchment paper.
- In medium bowl, mix flour, cocoa, baking powder and salt.
- In large bowl, beat butter and sugar with electric mixer on medium speed about 3 minutes or until creamy. Beat in eggs and vanilla. Stir in flour mixture. Stir in chocolate chips and cherries. Divide dough into thirds on lightly floured surface. Lightly flour hands, and shape each piece of dough into 12-inch long log. Place logs on baking sheet, 4 inches apart. Press down gently to flatten to 2 inches wide.
- Bake 25 to 30 minutes or until set, but still slightly soft. Place baking sheet on cooling rack; cool completely, about 1 hour. Transfer to cutting board and, with serrated knife, cut logs crosswise into 1/2-inch slices. Place slices cut side down on ungreased large cookie sheets, 1/2 inch apart.
- Bake 10 minutes. Turn cookies over; bake 5 to 10 minutes longer or until tops are dry. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave vanilla baking chips and shortening uncovered on High 30 to 60 seconds, stirring after 30 seconds, until melted and smooth. Transfer melted chips to small resealable food-storage plastic bag; cut small corner from one end of bag. Drizzle over biscotti. Let stand until drizzle is set, about 30 minutes.
- Store in tightly covered container.
Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 9 g, TransFat 0 g
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