Cherry Chocolate Biscotti

We had a belated extended family Christmas gathering in January. It was a great time to visit with cousins, their kids, and see their kids' kids. And eat good food. The hostess had even kept her Christmas dishes out after the holidays so we celebrated in Yule style.
One of the joys of these family times is getting to know the 'kids' as young adults and learning the great things they are doing. Its a family I'm proud to be a part of!
All seem to have developed into great cooks, and I was especially impressed with this recipe from Shannon. Her interest in cooking is rather recent and she is enjoying the learning and sharing of food ideas. She developed this from several different biscotti recipes, and she certainly got it right! Just the right chewy chocolate flavor. This was a great Christmas dessert and would be wonderful for a Valentine's Day treat.
She recommends using a substitute for the baking powder of 2 parts of cream of tartar to 1 part of baking soda. Many people find the taste of baking powder to be metallic or bitter, so this substitution would eliminate that. (1 teaspoon baking powder = 1/4 teaspoon baking soda + 5/8 teaspoon cream of tartar). Both baking soda and baking powder are 'quick' leaving products, their chemicals cause the batters to rise when baked (as opposed to yeast products which rise before baking). Baking soda needs to be mixed with an acidic ingredient in order to release the carbon dioxide that leavens the batter (such as chocolate, honey, molasses, citrus juice, sour cream, buttermilk, or brown sugar).

Cherry Chocolate Biscotti

1/3 cup butter, softened

2/3 cup sugar

2 eggs

1 tsp. vanilla

1/2 tsp. salt

1 3/4 cups all-purpose flour

1/3 cup cocoa powder

2 tsp. baking powder (or substitution)

1/2 cup miniature semisweet chocolate chips

1/3 cup dried cherries chopped into small pieces

4 to 8 oz of baking chocolate (for melting and drizzling or dipping)

Preheat oven to 375 degrees F.

In a large bowl, CREAM together butter and sugar.

ADD eggs and vanilla.

In a separate bowl, COMBINE salt, flour, cocoa powder, and baking powder.

BLEND flour mixture into creamed mixture - dough should be stiff - you may have to stir by hand towards the end.

By hand, STIR in chocolate chips and chopped cherries.

DIVIDE dough into two equal halves.  

SHAPE each half into a flat 'log' - about 9" x 2" x 1"

PLACE loaves on parchment paper on a large flat baking pan - be sure to keep loaves about 4" apart. or use separate pans.

BAKE at 375 for 20-25 min.

REDUCE heat to 350.

COOL loaves for 30 minutes.

SLICE the loaves diagonally into 3/4" slices. (Use sharp serrated knife)

PLACE slices on cookie sheet cut side down.

BAKE at 350, 10 minutes EACH side. (flip after first 10 minutes)

COOL slices.

MELT baking chocolate. 

DRIZZLE over the slices or DIP one side.

This works well for making ahead and freezing - thaw 12 hours before you serve (or give away).