Preheat the oven to 350F. In a mixing bowl, sift the flour, coco powder, baking powder, salt and cinnamon. Stir in the almonds and cherries. In another mixing bowl, whisk the eggs, sugar, and vanilla until smooth. Stir the dry ingredients into the egg mixture. Mix well. Lightly dust the work surface. Turn the dough onto the service and knead the dough a couple of times. Shape the dough into a log, about 12 inches long and 4 inches wide. Place the dough on a parchment lined baking sheet and bake for about 30 minutes, or until golden and firm to the touch. Remove from the oven and cool completely on a wire rack. Using a serrated knife, slice the bread diagonally into 1/2 inch slices. Place the slices on a parchment lined baking sheet and bake for an additional 12 to 14 minutes or until golden and crispy. Remove from the oven and cool completely a second time on a wire rack. Dip half of each biscotti in the melted chocolate and place on a parchment lined baking sheet and refrigerate until the chocolate sets. Yields: 4 dozen Recipes copyright of Emeril Lagasse, 1999 Recipe by: EMERIL LIVE SHOW # EMIC09
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|Serving Size: 1 Serving (1891g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 700 (17%)|
|Amt Per Serving||% DV|
|Total Fat 77.8g||104 %|
|Saturated Fat 23.8g||119 %|
|Monounsaturated Fat 28.9g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 3172.5mg||976 %|
|Sodium 6433.6mg||222 %|
|Potassium 1654.6mg||44 %|
|Total Carbohydrate 710.5g||209 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 698.8g|
|Protein 126.9g||181 %|
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Calories per serving: 4013
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