Double Chocolate Cherry Biscotti

Double Chocolate Cherry Biscotti Move over milk and cookies. These cookies are a great treat to dip into Zinfandelic! Share them with someone you love.

Makes about 36 cookies

2 cups flour
2 tsp baking powder
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp cinnamon
6 Tbso unsalted butter, room temperature
3/4 cup sugar
2 large eggs
1 tsp vanilla
8 ounces semi-sweet chocolate chips
1/2 cup dried cherries

Preheat oven to 350F

Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well between each addition. Add vanilla to sugar mixture and mix well.

In a separate bowl sift or whisk the flour, baking powder, cocoa, cinnamon and salt together. Using a wooden spoon, add the butter/sugar/egg mixture to the dry ingredients.

Knead in the chocolate chips and dried cherries on a dry work surface. Divide the dough in half and roll each half into 9 x 1 ½ inch log.

Bake on the center rack until set and golden brown, about 30 minutes.

Allow to cool 20 minutes. Using a serrated knife, cut the logs into ½ slices.

Place cookies on parchment lined baking sheets. Cook for 15 minutes, turning once, until cookies are crisp.

Cool completely on baking sheets. Store in an air tight container.

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