Chocolate-Cherry Biscotti

• 1-3/4 cup Flour
• 1/3 cups Unsweetened Cocoa
• 1 teaspoon Baking Soda
• 1/4 teaspoons Salt
• 1/3 cups Mini Semisweet Chocolate Chips
• 2 whole Large Eggs
• 2 Large Egg Whites
• 3/4 cups Sugar
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Almond Extract
• 2/3 cups Dried Cherries, Coarsely Chopped
• 2 ounces, weight Semisweet Chocolate, Melted

1. Preheat oven to 300u0b0F and line 2 baking sheets with parchment paper. Whisk together flour, cocoa, baking soda, salt, and chocolate chips in a medium bowl. Combine eggs, egg whites, sugar, vanilla, and almond in a large bowl, whisking until frothy. Stir in flour mixture and dried cherries until combined; batter will be sticky.
2. Lightly dust hands with cocoa powder, then shape dough into 2 (9-by-4-inch) loaves on prepared baking sheets. Use a metal spatula to even the edges if necessary. Bake on lower rack for 35 minutes. Transfer sheets to a wire rack and cool 10 minutes.
3. Using a serrated knife, cut loaves into 1/2-inch slices. Place slices cut side down on baking sheets; bake for 8 minutes. Turn slices over and bake for 8 minutes more or until crisp. Cool completely on a wire rack before dipping into or drizzling with melted chocolate. Store between sheets of waxed paper in an airtight container at room temperature up to 2 weeks.

flour, cocoa, baking soda, ubc, chocolate chips, eggs, egg whites, sugar, vanilla, almond extract, dried cherries, weight semisweet chocolate

Taken from tastykitchen.com/recipes/desserts/chocolate-cherry-biscotti/ (may not work)