Mix the dried cherries with Cherry Liqueur or juice. Microwave for one minute and permit them to soak for one hour or more.
For the Dough:
Preheat the oven to 325ºF and line a baking sheet with parchment paper. Beat eggs in a large bowl. Add oil and cherry juice (from plumping up cherries) and gradually add the sugar. Mix flour, flax seed, baking powder, and salt in a separate bowl and then add to the egg/sugar mixture until just incorporated. Add the dried cherries, chocolate chips, and if desired, almonds.
The First Baking:
For small, delicate biscotti, divide the dough into three logs (roughly 18" long by 1 1/2" wide) - using flour to coat your hands to prevent sticking - and place on a baking sheet. If you prefer larger biscotti, divide the dough into TWO logs. Bake for 25 minutes until lightly browned. Transfer to a cutting board and cool for ten minutes.
The Second Baking:
Reduce the oven to 300ºF. Cut the logs, diagonally if you like, into 1/2" thick slices. Arrange on the baking sheet and return to the oven and bake for 10-20 minutes until the cut surfaces dry out slightly. Cool on wire rack. Store in airtight containers - may be frozen.
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