Its time for part two of my Cooking with Cheribundi series. There will be six posts leading up to the cherry harvesting season, and I am aiming to use the juice in a variety of goodies. Last month I made a Cheribundi Martini. This month I went for more of a breakfast recipe and used the tart cherry juice to make Chocolate Covered Cherry Biscotti.
I am not a big breakfast person as you may have noticed. When I first wake up eating is usually the last thing on my mind. I will end up making brunch to go with my tea. Biscotti is one of my favorite brunch time things to make. Whatever is leftover can easily be eaten for dessert that night or keep until the next morning.
I decided to try a chocolate covered Biscotti using the Cheribundi tart cherry juice. Of course the juice didn’t make my chocolate coverred biscotti red to reflect the light cherry flavor like I wanted so I added a few drops of red food coloring to the batter before baking. It is unnecessary for taste, just aesthetics, so feel free to skip that step if you don’t like using food coloring.
- ½ c softened butter
- ¾ c sugar
- 3 eggs
- 1 Tbsp Cheribundi tart cherry juice
- 2 tsp baking powder
- 3 c flour
- 1 c chocolate chips
- Preheat oven to 350F. Cream the butter and sugar together in a large mixing bowl.
- Add in eggs one at a time, then add the cherry juice.
- Mix in baking powder and flour. Now would be where you could add a few drops of red food coloring if you want the Biscotti a red hue.
- On a greased cookie sheet, mold the dough into a loaf about 12 in long and 5 in wide. The dough should be about 2 inches high in the loaf.
- Bake for 25 minutes, and remove from oven to cool for 5-7 minutes. Using a sharp knife, slice the loaf into one inch wiwide pieces.
- Lay cut pieces on their sides, and return to oven for 10 minutes. Flip the Biscotti to the opposite sides and bake another 10 minutes. Remove and cool on a cooling rack.
- Once cookies are cooled, melt chocolate chips using a water bath and dip the bottom of each Biscotti in the melted chocolate. Return to cooling rack until chocolate hardens.