Preheat oven to 350ºF. Line Cookie Pan with Parchment Paper.
In large bowl, combine flour, sugar, cocoa powder and baking powder. Stir in chocolate chips and cherries. In medium bowl, whisk eggs, liqueur, if desired, vanilla and almond extracts. Add egg mixture to flour mixture; mix to form stiff dough. Shape dough to form 3 x 12 in. loaf. Place on prepared cookie pan.
Bake 22-25 minutes. Remove from oven; transfer loaf to Cooling Grid. Let stand until cool to touch. Using serrated bread knife, slice loaf diagonally crossways into 1/2-inch thick slices. Place slices on cookie pan, sliced side down.
Bake 12-15 minutes, turning biscotti over half way through baking. Remove from oven; transfer to cooling grid. Cool completely.
Place Candy Melts in 1-quart microwave-safe bowl. Microwave on 50% Power 1-2 minutes, stirring every 30 seconds until chocolate is melted. Drizzle chocolate over cooled biscotti. Allow chocolate to set. Store in airtight container until ready to serve.
Cook's Tips: Dough that is too moist will not hold its shape. If the dough is moist, turn onto floured work surface and work in additional flour. Avoid over-working the dough.
Gift Giving Tip: Place biscotti in individual Pretzel Treat Bags and secure with twist ties. Place each filled treat bag in a glass Irish coffee mug. Tie a festive ribbon around the handle of the mug and personalize it with a Home Made Sticker.
Black Forest Biscotti Cookie is rated
4.4 out of
Rated 2 out of
I am really disappointed with this recipe. I followed it exactly (opted out of the almond liqueur because we didn't have any) and I felt the dough was dry and stiff. I'm guessing if I had the liqueur it might have been more doughy and therefore less crumbly. With my dry dough, the outside baked quickly and the inside stayed soft, causing the outside to crack and the biscotti to be a bit crumbly. The crumbs taste good, but I will be looking for another chocolate biscotti recipe.
Date published: 2011-12-11
Rated 4 out of
I made these as part of my cookie tray for the holidays. Of all the cookies I made this year, these were by far the most commented on, and have had requests that I make them again.
Date published: 2011-01-15
Rated 5 out of
Loved this recipe. Since the cherries I used were very big, I used kitchen snips to halve them so I could get a better distribution in my dough. I also used the Hershey's Special Dark Chocolate powder, and I like the chocolate flavor so much I'm not going to dip the cookies in melts. But I will drizzle the tops with white melts for a pretty finish. I just wish I could get more out of each batch... these are wonderful and are going to go very very quickly!