How To make Chocolate Cherry Biscotti
3/4 Cup whole dried cherries
3/4 Cup hearty red wine or water, warmed
3 eggs
1 1/4 Cups sugar
1/4 Cup sweet butter
10 Ounces bittersweet chocolate -- melted
6 Tablespoons cocoa
2 Teaspoons vanilla extract
1 teaspoon baking powder
3 1/2 cups unbleached all-purpose flour (or more)
Preheat the oven to 325=B0F.
Place cherries and wine in a small bowl and allow to plump for at least 1= hour.
With a mixer, beat the eggs and sugar together until fluffy and light yellow. In a separate small sauce pan melt the butter, chocolate and cocoa together, add vanilla. Fold into the egg mixture. Drain the cherries and stir in.
Mix the baking powder and flour together and beat in until the dough pulls away from the sides of the bowl and is just slightly tacky. With floured hands, roll into 2 15-inch logs, 1 1/2 inches in diameter. Bake on parchment paper in a preheated oven for 20-25 minutes or until lightly browned and firm to the touch. Remove from oven and cool until logs can be cut on the diagonal into 1/4 inch widths. Place biscotti in a single layer on baking sheet and return to oven and bake for an additional 10 minutes.
Store airtight for up to 1 month.
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How To make Chocolate Cherry Biscotti's Videos
Simple AND Delicious Biscotti Recipe
Easy Biscotti with Cranberries and Pistachios
This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.
Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios
Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!
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Dark Chocolate Cherry Biscotti | Betty Crocker
Perfect for dipping into a cup of hot cocoa, these ultra-flavorful biscotti, loaded with dark chocolate and dried cherries, with their white drizzle, look like they came right out of a bakery.
Dried Cherry Pistachio Biscotti from Our Family
Serve with a cup of your favorite coffee or tea for a delicious snack!
Find the recipe here:
Chocolate Cherry Almond Biscotti
It is so easy to make biscotti using our Gluten Free Flour and Vanilla Cake Mixes. The best part: you can make them any flavor you like! Give it a try and tag me in your creations!
1 pkg IGC Vanilla Cake Mix
80 g (just under 3/4 c) IGC Gluten Free Flour Mix
113 g (1/2 c) shortening
3 eggs
1 tsp vanilla extract
1/3 c chocolate chips
1/3 c dried cherries
1/3 c sliced almonds
Cherry Pistachio Biscotti
Making biscotti is a holiday tradition in my family that I love. They really are the perfect give away treat because their dryness extends their shelf life beyond a normal cookie. This recipe is very flexible. You would swap the cherries and pistachios out for any dried fruit or nut. I tried soaking my cherries in a couple tablespoons of bourbon when I was recipe testing and that was delicious too, but I ended up leaving it out to keep it less fussy. You could also change up the flavor by using extracts other than vanilla. Recipe is written for a mixer, but you can do it by hand too.
Recipe
Makes 20-24 (depending on if you use the ends or snack on them like me)
•6T Unsalted Butter, softened
•2/3C Granulated Sugar
•2 Eggs
•3tsp Vanilla Extract
•2C AP Flour
•1 1/2tsp Baking Powder
•1/2tsp Salt
•1/2C Dried Cherries
•1C + 1/2C (divided) shelled Pistachios
•10oz White Chocolate Chips
Preheat oven to 350. In a mixer, cream together butter and sugar until smooth on high speed. Add in eggs and beat until the mixture is light and fluffy then mix in vanilla. In a separate bowl whisk together flour, baking powder, and salt. On low speed, slowly add dry ingredients to mixer until just incorporated. Stir in cherries and 1 cup of nuts.
Line a baking sheet with parchment or a silpat. Divide dough in two and gently pat each piece into a roughly 3x8 inch rectangle on the baking sheet. They should be between 3/4 of and inch and an inch thick. The size of the rectangle matters less than the thickness. Bake for 25-30 minutes until the edges just begin to turn lightly brown. Cool for 10 minutes. Reduce oven to 325F.
SLOWLY and CAREFULLY slice into 3 inch biscotti that are 1/2 inch thick, using a serrated knife. Lay biscotti flat on the baking sheet. It’s okay if they crumble a little as you slices them. They should be soft enough that you can gently push them back together. Bake them for 25-30 minutes. They should be hard, but not rock hard, and not take on much additional color. If they are browning, they’ve been in too long. Let cool completely.
With a knife or in a food processor, chop remaining half cup pistachios into sprinkle sized pieces. If you have a fine mesh sieve, use it to shake out any powder from the crushed pistachios, so all you are left with is sprinkle-able pieces. Make a double boiler for white chocolate by bringing a pot of water to a simmer over medium heat and place a heatproof bowl on top. Add chocolate to the bowl and stir gently until it has melted. Be careful of the steam coming up the outside of the bowl. Liquid causes white chocolate to seize up, so turn the heat down if the steam becomes too intense. Dip the top of each biscotti in the chocolate and sprinkle with pistachios. Allow chocolate to harden completely. Put them in the fridge to cut down on wait time.
Recipe adapted from King Arthur Baking
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THE EASIEST BISCOTTI RECIPE! Cherry Almond Biscotti (Small Batch)
Get the full recipe on my website at:
This small batch of Cherry Almond Biscotti comes together in a snap! No need for an electric mixer of any sort. Perfect when you want just a little something sweet! Get the full recipe on my website at: