Cherry Chocolate Chip Biscotti Recipes

Steps:

• In a large bowl, beat sugar and oil until blended; Beat in the eggs, egg whites, and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to egg mixture and mix well. Stir in cherries and chocolate chips., Divide dough in half. With lightly floured hands, shape each portion into a 12-in. x 3-in. rectangle; place each on a baking sheet coated with cooking spray. , Bake at 350° for 15-20 minutes or until lightly browned. Carefully remove to wire racks; cool for 5 minutes. , Transfer to a cutting board; cut with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container.

Steps:

• Preheat oven to 325°. Whisk the first 6 ingredients. In another bowl, whisk 5 eggs and vanilla; stir into dry ingredients. Stir in walnuts, chocolate chips and cherries. Transfer to a lightly floured surface; knead gently until dough forms (dough will be sticky)., Using floured hands, divide dough into 3 portions. Shape each portion into an 8x3-in. rectangle on parchment-lined baking sheets. Beat remaining egg; brush over tops. Bake until firm to the touch, 30-35 minutes. Cool on pans on wire racks until firm, 10-15 minutes., Reduce oven setting to 300°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 3/4-in. slices. Place on baking sheets, cut side down. Bake until crisp, 10-12 minutes on each side. Remove from pans to wire racks to cool completely. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl whisk together the all-purpose and whole-wheat flours, baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches, add the dry ingredients until the mixture forms a dough. Stir in the cherries, almonds and chocolate.
• Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment-lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange on the baking sheet, cut-side down, and bake 10 minutes. Turn the biscotti over and bake until golden, 5 to 10 more minutes. Transfer to a wire rack to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet.
• In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips.
• With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width.
• Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets.
• Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.

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.

Steps:

• Preheat oven to 350°.
• Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.
• Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating until well-blended. Add flour mixture, beating at low speed just until blended. Stir in cherries and chocolate chips.
• Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350° for 25 minutes or until lightly browned. Remove rolls from the baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 325°.
• Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Steps:

• In a large bowl, cream butter and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in apricots and chocolate chips. , Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-1/2-in. rectangle. Sprinkle with remaining sugar. Bake at 325° for 30 minutes or until firm. Cool for 5 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 6-8 minutes or until golden brown. , Remove to wire racks to cool. Store in an airtight container.