Chocolate dipped cherry hazelnut biscotti Recipe

How to make it

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• Position 1 rack in center and 1 rack in top third of oven and preheat to 325° F.
• Using handheld electric mixer, beat sugar and butter in very large bowl until well blended.
• Beat in eggs 1 at a time just until blended.
• Mix in orange peel, baking soda and salt.
• Add 3 cups flour, hazelnuts and dried cherries; stir until well blended.
• Add 3 cups flour, 1 cup at a time, stirring until well incorporated.
• Transfer dough to floured work surface. Divide into 4 equal pieces.
• Knead each piece until dough holds together well.
• Form each piece into 9-inch-long by 3-inch-wide log.
• Place 2 logs on each of 2 large ungreased baking sheets, spacing about 3 inches apart (logs will spread during baking).
• Bake until logs are golden and feel firm when tops are gently pressed, switching and rotating baking sheets halfway through baking, about 55 minutes.
• Cool logs on baking sheets 15 minutes.
• Maintain oven temperature.
• Using long wide spatula, transfer logs to cutting board.
• Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices.
• Arrange slices cut side down on 2 baking sheets.
• Bake biscotti 10 minutes. Turn biscotti over; bake until light golden, about 10 minutes longer.
• Transfer to racks and cool completely.
• Stir chocolate in large bowl set over saucepan of boiling water until melted and smooth. Remove from over water.
• Dip 1 cut side of each biscotti into melted chocolate to about 1/4-inch depth. Gently shake off excess chocolate.
• Place biscotti, chocolate side up, on baking sheets.
• Refrigerate until chocolate is firm, about 35 minutes.
• Dip pastry brush in cocoa, then lightly brush cocoa over chocolate on each biscotti.
• Can be made ahead.
• Store in airtight containers up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)
• Makes about 5 dozen.