Biscotti with Dried Cherries and Dark Chocolate

Makes 5 dozen

Jessica

ingredients

1
Preheat oven to 350 degrees. Sift the flour, baking powder and salt together.
2
In the bowl with an electric mixer fitted with the paddle attachment, beat the butter and sugar on low speed. Add the eggs one at a time. Add the vanilla.
3
Using a rubber spatula, fold in the sifted ingredients, cherries and walnuts. Chill the dough until it is firm.
4
Line 2 baking sheets with parchment paper. Dust the work surface with powdered sugar and roll the dough into 4 logs. Place the logs on the baking sheets and bake until the logs are golden brown, about 25 minutes. Cool the logs on a rack for about 10 minutes.
5
Slice the warm logs on the diagonal. Place the cookies on lined baking sheets and bake until toasted on both sides, about 10 to 15 minutes. Cool.
6
Drizzle the biscotti with the tempered chocolate. Place the cookies on parchment paper to allow the chocolate to dry.
7
Store the cookies in an airtight container in a cool dry place for up to two weeks.