Cherry Chocolate Biscotti
|Sugar||3⁄4 Cup (12 tbs)|
|Softened margarine/Butter||1⁄2 Cup (8 tbs)|
|Almond extract||2 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Chopped candied cherries||1⁄2 Cup (8 tbs)|
|Miniature chocolate chips||1⁄2 Cup (8 tbs)|
|Melted chocolate chips||3 Tablespoon|
|Melted white vanilla chips||3 Tablespoon|
Preheat oven in Convection Bake to 375°F (*350°F).
Lightly grease cookie sheet.
Combine sugar and margarine. Beat until well blended. Add almond extract and eggs. Blend well. Add flour and baking powder. Mix well. Stir in cherries and miniature chocolate chips.
Shape dough into two 10-inch rolls. Place rolls 5 inches apart on greased cookie sheet. Flatten each to 3 inches wide.
Convection Bake for 20 to 25 minutes or until set and light golden brown. Remove from cookie sheet and place on wire racks. Cool 10 minutes.
With serrated knife, cut rolls diagonally into 1/2-inch thick slices. Arrange slices, cut side down, on ungreased cookie sheets.
Convection Bake for 8 to 10 minutes or until bottoms begin to brown. Turn cookies over and bake an additional 5 minutes or until browned and crisp. Remove from cookie sheets. Cool 15 minutes or until completely cooled.
Drizzle cookies with melted chocolate and vanilla chips.
Store in tightly covered container.