Jo Murko’s Chocolate-Dipped Cherry Almond Biscotti
3 cups sugar
4 large eggs
2 teaspoon baking soda
6 cup flour
1 cup (2 sticks) unsalted butter
4 teaspoon grated orange peel
1 teaspoon salt
2 ½ cup toasted, coarsely chopped almonds
1 ½ pounds semi-sweet chocolate
1 ¾ cup dried tart cherries
Preheat oven to 325 deg.
Beat sugar and butter in large bowl. Add eggs one at a time beating until just blended. Mix in orange peel, baking soda and salt. Add three cups flour, nuts and dried cherries. Stir till well blended. Add flour, one cup at a time, stirring until well mixed.
Transfer dough to floured work surface and divide into four equal parts. Knead each piece until dough holds together. Form each piece into a nine-inch long three-inch wide log. Place two logs in each of two large ungreased baking sheets, about three inches apart. Bake until golden and feel firm. Rotate sheets halfway through baking—about 55 minutes. Remove logs to cutting board—cut into ½-inch thick slices. Arrange cut side down on the baking pan and bake 10 minutes. Remove biscotti from the oven and turn over to other cut side then bake another 10 minutes. Transfer to cooling rack and cool completely.
Melt chocolate in a double-boiler, stirring. Carefully remove chocolate from water and dip cut side of each biscotti into chocolate. Place biscotti, chocolate side up, on a baking sheet. Chill until the chocolate is firm. Store in airtight container or wrap in foil and freeze.