Chocolate Cherry Biscotti

Chocolate Cherry Biscotti

 

  Ingredients
Nonstick spray coating
1/4 cup margarine or butter
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup refrigerated or frozen egg product, thawed
1/2 teaspoon vanilla
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/3 cup finely chopped dried tart cherries
Directions
Spray a cookie sheet with nonstick coating; set aside.
In a medium bowl beat margarine or butter on medium speed with an electric mixer for 30 seconds. Add sugar, baking powder, and baking soda; beat until combined. Beat in egg product and vanilla. In a small bowl stir together flour and coca powder; beat as much of the flour mixture as you can into the margarine mixture. Stir in the remaining flour mixture and cherries.
On waxed paper; shape dough into two 12-inch-long logs. Place on prepared cookie sheet; flatten the logs slightly to 1 1/2-inch width. Bake in a 375 degree F oven for 18 to 20 minutes or until firm and a wooden toothpick inserted near center of each log comes out clean. Cool on sheet for 1 hour.
Cut each log into 1/2-inch slices. Arrange the slices, cut sides down, on the cookie sheet. Bake in 325 degree F oven for 8 minutes; turn and bake for 8 minutes more or until crisp. Transfer cookies to a wire rack. Makes 40 cookies.