Chocolate Cherry Biscotti So Tasty

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Chocolate Cherry Biscotti

"These are one among my favorites. I make them every vacation season. They are brilliant for mailing and preserve for weeks!"

Ingredients :

half of cup butter, softened
three/four cup white sugar
three eggs
2 teaspoons almond extract
3 cups all-reason flour
2 teaspoons baking powder
half of cup chopped candied cherries
1/2 cup mini semi-candy chocolate chips
half cup chopped white chocolate

Instructions :

Prep : 25M	Cook : 36M	Ready in : 1H15M

Preheat oven to 350 ranges F (175 levels C). Grease a big cookie sheet.
In a large bowl, cream collectively the butter and sugar until clean. Beat in the eggs one at a time, then stir within the almond extract. Combine the flour and baking powder; stir into the creamed combination until simply blended. Mix in candied cherries and mini chocolate chips.
With gently floured arms, shape dough into two 10 inch long loaves. Place rolls five inches apart on the organized cookie sheet; flatten each to a few inch width.
Bake for 20 to 25 minutes, or till set and light golden brown. Cool 10 mins. Using a serrated knife, reduce loaves diagonally into half of inch slices. Arrange slices reduce aspect down on ungreased cookie sheets.
Bake for 8 to ten minutes, or till bottoms start to brown. Turn, and bake an extra five mins, or till browned and crisp. Cool completely. Melt white chocolate inside the microwave, stirring each 20 to 30 seconds till smooth. Drizzle cookies with melted white chocolate. Store in tightly included container.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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